Name: English Muffin Egg Sandwiches
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - English Muffin Egg Sandwiches

1. 4 teaspoons canola oil, divided -

2. 1/2 pound sliced fresh mushrooms -

3. 1 small sweet red pepper, chopped -

4. 1 small sweet onion, chopped -

5. 1/2 teaspoon garlic salt -

6. 1/4 teaspoon pepper -

7. 1/4 teaspoon crushed red pepper flakes, optional -

8. 7 large eggs, lightly beaten -

9. 8 whole wheat English muffins, split and toasted -

10. 4 ounces reduced-fat cream cheese -

How to cook deliciously - English Muffin Egg Sandwiches

1. Stage

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.

2. Stage

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.

3. Stage

Spread muffin bottoms with cream cheese; top with egg mixture. Replace tops.