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Breakfast Egg Muffin

Recipe

Breakfast
Breakfast Egg Muffin

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Recipe Data

1
Serving

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    Author

    Hy-Vee Test Kitchen

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    Servings and Ingredients

    Ingredients
    Serves 1
    QuantityIngredientAdd
    		¼ c. Hy-Vee egg substitute
    		1 Hy-Vee English muffin, split and toasted, or prepared Hy-Vee biscuit
    		1 Hy-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
      • Dietary Fiber: 2g
    • 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.

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