breakfast
English Muffin Egg Sandwiches
You can't beat the delicious combination of mushrooms, onions, peppers and cream cheese! Leave out the red pepper flakes for a less spicy taste.
Ingredients
- 4 teaspoons canola oil, divided
- 1/2 pound sliced fresh mushrooms
- 1 small sweet red pepper, chopped
- 1 small sweet onion, chopped
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 7 large eggs, lightly beaten
- 8 whole wheat English muffins, split and toasted
- 4 ounces reduced-fat cream cheese
Directions
- In a large skillet, heat 2 tsp. oil over medium heat. Add mushrooms, red pepper, onion and seasonings; cook and stir until mushrooms are tender, 5-7 minutes. Remove from pan.
- Wipe skillet clean. Heat remaining 2 tsp. oil over medium heat. Add eggs; cook and stir just until eggs are thickened and no liquid egg remains. Add vegetables; heat through, stirring gently.
- Spread muffin bottoms with cream cheese; top with egg mixture. Replace tops.
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