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1961
Open-Faced Egg Muffins Recipe

Open-Faced Egg Muffins

Toasted English muffin topped with scrambled eggs, sliced tomato and Cheddar cheese

10
Prep Time
(MINUTES)
20
Total Time
(MINUTES)
4
Servings
3.3 of 5 (11 ratings) Review This Recipe | See All Reviews
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Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 2 English muffins, split and toasted
  • 1 medium tomato, cut into 4 slices
  • 1/4 cup shredded reduced-fat Cheddar cheese (1/4 cup = 1 oz)
  • 1 teaspoon chopped fresh chives

Nutrition Information

124
Calories
2g
Total Fat
11g
Protein
Serving Size: 4 servings (1 half muffin each)
View Complete Nutrition Information >

Directions

  1. Preheat broiler. Spray medium nonstick skillet with cooking spray; heat over medium heat. Pour Egg Beaters into skillet. Cook until slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally.
  2. Place muffin halves, cut sides up, on ungreased baking sheet. Top each with 1/4 of the scrambled Egg Beaters, 1 tomato slice and 2 tablespoons cheese. Broil 1 to 2 minutes, or until cheese is melted.
  3. Sprinkle chives evenly over all muffins.
Nutrition Information close
Amount per Serving
Calories 124  
  % Daily Value*
Total fat 2 g 3%
Saturated fat 1 g 6%
Cholesterol 5 MG 2%
Sodium 282 MG 12%
Carbohydrate 14 g 5%
Dietary fiber 1 g 5%
Sugars 2 g 0%
Protein 11 g 22%
Vitamin A   15%
Vitamin C   11%
Calcium   15%
Iron   13%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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