Skinny Eggs, Spinach and Tomato in English Muffin Cups
By: Skinny Kitchen
Diet:
Low Fat
Low Calorie
Vegetarian
Cuisine:
American
Meal type:
Main Course
A delightful and healthy breakfast option featuring eggs, spinach, and tomatoes baked in English muffin cups. This dish is perfect for a nutritious start to your day.
| Prep | Cook | Steps | Servings | Cooking level |
|---|---|---|---|---|
| 25 m | 15 m | 7 | 6 | Beginner |
Ingredients
| 3 |
Oroweat Double Fiber English Muffin
split, see shopping tips
|
| 1 tbsp |
reduced-fat butter or Smart Balance Light
melted
|
| 1 tsp |
yellow mustard or spicy brown mustard
|
| ½ cup |
onion
diced
|
| 2 tsp |
garlic
minced
|
| 2 tsp |
olive oil
|
| 4 cups |
fresh spinach
|
| ½ cup |
grape or cherry tomato
chopped
|
| 3 |
large egg
I like Eggland’s Best Eggs
|
| 3 |
large egg white
|
| to taste |
Salt and pepper
to taste
|
| 6 tbsp |
fat-free feta cheese
|
Skinny Kitchen
Nancy Fox
https://www.skinnykitchen.comWelcome to Skinny Kitchen, where delicious food can be part of a healthy lifestyle. Imagine decadent-tasting foods we all love but with a twist, they’re Skinnyfied! Recipes include nutrition facts, skinny tips, and food finds.
Instructions
This recipe was provided by Skinny Kitchen. The original recipe steps can be found here.
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