Egg and Cheese Muffins Recipe

Nutrition Facts

Serving Size: 1 muffin half
    • Calories: 155
    • Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 20mg
    • Sodium: 614mg
    • Carbohydrates: 13g
    • Fiber: 4g
    • Protein: 17g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Egg and Cheese Muffins Recipe

Heart Healthy Recipe Diabetes Recipe

Try these egg and cheese muffins for a high protein breakfast. These delicious egg sandwiches will give you a healthy start to the day.

Ingredients

    • 1 light whole wheat English muffin, split
    • 4 egg whites
    • 2 slices low fat American cheese
    • 1 oz precooked extra-lean uncured turkey bacon
    • Black pepper to taste

Preparation

    • In a toaster, toast English muffin.
    • Lightly coat a small microwave-safe plastic container (approximately the size of English muffin) with nonstick cooking spray. In plastic container, combine half the egg whites and a few drops of water. With a fork, whisk eggs until frothy. Microwave on high for 1 1/2 minutes, or until egg is cooked. (Note: Microwave times vary. Stop cooking if you hear a popping sound.) Repeat with second half of egg whites.
    • Lay 1 slice of cheese on each English muffin half.
    • With a spoon, transfer half the egg onto each English muffin half and top each with turkey bacon. Season with black pepper.
    • Microwave for 20 seconds, or until cheese is melted.
Yield: 2 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

IMPORTANT PORTION SIZE INFORMATION:

Post weight loss surgery patients must carefully measure ingredients and portion size. Consult with your physician for your individual portion size guidelines. Freeze leftovers in single-serving portions for future meals.

IMPORTANT PATIENT INFORMATION:

This recipe is appropriate for many meal plans for weight loss surgery patients medically approved to eat solid food. To determine if this recipe is safe for you, consult your physician.

Copyright © 2014 Baldwin Publishing, Inc.. All rights reserved. Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

Review Date: January 15, 2013
Reviewed By: Jane Schwartz, RD, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created May 1, 2012 and last modified May 10, 2012
Learn more about Baldwin Publishing, Inc's editorial policy, privacy policy and sponsorship policy.

No information provided by Baldwin Publishing, Inc. in any article or in any Health eCooking® video, recipe, article &/or other Health eCooking® product or service is a substitute for medical advice or treatment for any medical condition. Consult your doctor to be sure this recipe is safe for you. Use or viewing of any Baldwin Publishing, Inc. article or any Health eCooking® video, recipe, article &/or other Health eCooking® product or service signifies your understanding and agreement to the disclaimer and terms and conditions stated above. Health eCooking® weight loss surgery recipes are created by registered dietitians for people medically approved by their doctor to eat solid foods following weight loss surgery. Ask your doctor if these ingredients are safe for you and avoid any foods that make you feel sick.