Breakfast English Muffin

Breakfast English Muffin: Savory Sweet and Satisfying

I am a huge fan of english muffins, but always eat them in a similar way. A little bit of butter and sometimes some jam. Just recently I have been coming across different ways to use them and this was one of them. With just a little bit more work than my normal english muffin, I have an amazingly delicious breakfast.

Breakfast English Muffin
Ingredients:
3 english muffins, split in half
3 tablespoons unsalted butter
6 eggs, beaten
black pepper, to taste
1 cup cooked and crumbled turkey bacon, about 6 slices
1 cup cheddar cheese

Directions:
Preheat oven to 350º F.

Lightly toast the english muffins in the toaster and then spread with butter.

In a nonstick skillet scramble the eggs until almost set. They need to still be a little wet because they will cook more in the oven. Season with black pepper. Stir in the bacon and evenly top each english muffin with the egg mixture. Sprinkle the cheese on top and bake for 10 minutes.

Enjoy!!!

Notes:
Cooked breakfast sausage may be substituted for bacon.


Nutrition Facts

Servings 3

Amount Per Serving

Calories 562

Total Fat

38.2g

Saturated Fat

18.9g

Polyunsaturated Fat

2g

Monounsaturated Fat

6.5g

Trans Fat

0g

Cholesterol

472.5g

Sodium

835g

Potassium

138.4g

Total Carbohydrates

23.1g

Dietary Fiber

2g

Sugars

1.4g

Protein

32g

Vitamin A 26.9% Vitamin C 8%

Calcium 36.6% Iron 15.8%

*Nutritional information will vary depending on the brands you use.


*Adapted from Real Mom Kitchen.

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