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Egg & Tomato Muffin

Egg & Tomato Muffin Picture

Calories 356 (14% from fat)
Fat 5.2 gram
Saturated Fat 4.6 gram
Trans Fat 0 gram
Chol. 25 mg.
Sodium 746 mg.
Carb. 39 gram
Fiber 1.7 gram
Sugar 7.5 gram
Sugar Alcohol 0 gram
Protein 28 gram

Ingredients


4 English-muffin halves
(We used Thomas's English Muffins original)

4 Tbsp. Fat Free Thousand Island Dressing
(We used Kraft brand)

8 egg whites

1 sliced tomato

1/2 cup (56 g) shredded swiss cheese

Non-fat cooking spray


This recipe doubles well and is very quick and easy to make.

1. Toast the 4 English-muffin halves. Place 1 Tbsp. Fat-free Thousand Island dressing on each muffin half.

2. Spray non-stick pan with non-fat cooking spray and scramble egg whites. Divide scrambled egg whites on muffins and top each with tomato slices.

3. Sprinkle cheese evenly on each muffin and place in microwave. Heat for 1 minute until cheese is melted. Serve!

Yield: 2 Servings - Serving Size 2 English-Muffin Halves Each


Egg & Tomato Muffin 

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