Breakfast Egg Muffin

Recipe

Breakfast
Breakfast Egg Muffin

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

1
Serving

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 1
    QuantityIngredientAdd
    ¼ c.Hy-Vee egg substitute
    1Hy-Vee English muffin, split and toasted, or prepared Hy-Vee biscuit
    1Hy-Vee 2% milk American cheese slice

    Directions

    1. Pour egg substitute into a small bowl. Cover and microwave on HIGH power for 45 seconds or until just set.
    2. Run a spoon around the edge of the bowl to loosen the egg. Place the egg on the bottom half of the toasted English muffin.
    3. Top with cheese slice and English muffin top.
    4. Serve hot.

    Nutrition facts

    Servings

    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 5mg
    • Sodium: 550mg
    • Total Carbohydrates: 27g
    • Protein: 19g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 0%
    0%
    Iron 15%
    0%
    Calcium 25%

    Recipe Source:

    Hy-Vee Seasons Back to School 2013.