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

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.

review by:
(9 Sep 2012)