Egg and Cheese on an English Muffin

2
Servings
15m
Prep Time
2m
Cook Time
17m
Ready In


"This is an easy breakfast I make quite often. Quick and easy."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (531.6 g)
  • Calories 335.5
  • Total Fat - 11.9 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 183 mg
  • Sodium - 542.2 mg
  • Total Carbohydrate - 39.9 g
  • Dietary Fiber - 4.1 g
  • Sugars - 8.9 g
  • Protein - 17.3 g
  • Calcium - 117.1 mg
  • Iron - 4.1 mg
  • Vitamin C - 13.2 mg
  • Thiamin - 0.5 mg

Step 1

Whisk together the eggs, cream and herbs.

Step 2

Coat a microwavable bowl with non-stick spray and pour in the egg mixture, Cover lightly with paper towel or wax paper.

Step 3

Microwave on medium-high for 1 1/2 to 2 minutes, lightly stirring every 30 seconds.

Step 4

Let stand for a few seconds and spoon onto the toasted muffins.

Step 5

Top with cheese, tomatoes and cukes and sprinkle with salt and pepper to taste.

Tips & Variations


No special items needed.

Related

Derf "RIP" Forever in our Kitchen

This was so quick and so tasty, great for a busy day, we enjoyed it very much and it kept me going all day! Had to make it without the cucumber, found i was out of it. I used Italian seasoning and 2% milk and bits and pieces of cheeses left in the fridge, with garlic salt and fresh ground pepper. Very yummy!

(13 Sep 2012)

Bergy (RIP" Forever in our Kitchen)

Neat with the fresh cucumber & tomato. I don't microwave so I pan scrambled the eggs. Great on an English muffin - Sunday Brunch greatly enjoyed thanks Bea.

(9 Sep 2012)