Egg On-the-Go Sandwich
Servings
6Serving size
1 sandwich: 1 English muffin with egg, 1 slice ham, 1 slice cheese, spinach, and tomato
COOKING TIME
30 minutes
Ingredients
| 6 muffin Muffins, English, whole-wheat (or gluten-free whole grain English muffins) |
| 9 large Egg(s) |
| 1 Tbsp., ground Black pepper |
| 1 Tbsp. Olive oil |
| 1 tsp. Unsalted butter |
| 6 slice Reduced sodium ham |
| 6 slice Reduced fat cheddar cheese |
| 1 cup Fresh spinach |
| 6 slice, thick/large (1/2 thick) Tomatoes |
Instructions
Preheat the oven to 350°F.
Toast the English muffins in a toaster.
Whisk together the eggs and black pepper in a small bowl.
Preheat a nonstick pan over medium heat.
Once hot, add oil and butter.
When the butter is melted, reduce the heat to low and add eggs, stirring with silicone spatula or whisk until almost set.
Stop stirring and continue to cook for 30 - 60 seconds until desired firmness is reached.
Remove from heat and assemble sandwiches: bottom of English muffin, ham, egg, cheese, spinach, tomato, top of English muffin.
Place in oven and heat until all components are heated through (optional).
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it. The cheese may be left out.