The morning egg muffin
Toasty muffin, warm egg, melty cheese. A morning person in sandwich form.
Sausage breakfast muffin
Replacing sausage with egg and spinach can reduce sodium compared with a sausage-filled sandwich. A whole-wheat muffin adds a whole grain.
same craving, a fresh ideaA closer look at the craving.
Replacing sausage with egg and spinach can reduce sodium compared with a sausage-filled sandwich. A whole-wheat muffin adds a whole grain.
A little more possibility.
A quick breakfast sandwich with vegetables tucked inside.
The morning egg muffin
What you’ll need
Ingredients
Let’s do this
- 1
Toast the English muffins. Beat eggs with milk and pepper in a small bowl.
- 2
Heat oil in a small nonstick skillet over medium heat. Add spinach and stir for about 1 minute until wilted.
- 3
Pour in the eggs. Stir slowly for 2–3 minutes until fully set, with no runny egg remaining. Egg dishes should reach 160°F.
- 4
Divide the eggs into two mounds in the pan, add half a cheese slice to each, and cover off the heat for 30 seconds.
- 5
Fill each muffin with tomato and one cheesy egg mound. Wrap in parchment if breakfast needs to travel.
Original recipe idea. Times are estimates; nutrition has not been calculated. Adjust for your dietary needs and allergies.
Good questions.
These sources support general nutrition and food-safety principles. This particular recipe has not been nutritionally analyzed or kitchen-tested; comparisons depend on portions, brands, and preparation.
