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Day 1 Breakfast: Egg and Veggie Scramble With Whole-Grain English Muffin

December 6, 2017

Start your day with a fluffy, vegetable-filled omelet placed gently atop a whole-grain English muffin. Trust me, you won't regret this choice!

 

 

Ingredients

  • Eggs, 3 large

  • Bell peppers, diced, 1/4 cup

  • Red onion, diced, 1/4 cup

  • Low-fat cheddar cheese, shredded, 1/4 cup

  • Whole-grain English muffin, 1 muffin

Directions 

 

  1. Coat a skillet with nonfat cooking spray. Place the skillet on medium heat.

  2. Add the peppers and onions, and cook until they become soft.

  3. Toast the muffin in the toaster.

  4. Once the veggies are soft, add the eggs, and turn periodically until cooked and scrambled.

  5. Place the eggs atop the freshly toasted muffin. Enjoy!

Nutrition Information

  • Serving size: 1 breakfast sandwich

  • Recipe yields: 1 serving

  • Calories: 429

  • Fat: 21 g

  • Carbs: 29 g

  • Protein: 31 g

 

 

 

 

 

 

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