Name: English Muffin Egg Sandwiches
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Ingredients: 4 teaspoons canola oil, divided; 1/2 pound sliced fresh mushrooms; 1 small sweet red pepper, chopped; 1 small sweet onion, chopped; 1/2 teaspoon garlic salt; 1/4 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes, optional; 7 large eggs, lightly beaten; 8 whole wheat English muffins, split and toasted; 4 ounces reduced-fat cream cheese

You can't beat the delicious combination of mushrooms, onions, peppers and cream cheese! Leave out the red pepper flakes for a less spicy taste.—Amy Lloyd, Madison, Wisconsin.

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English Muffin Egg Sandwiches

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Yield:8 servings

Prep:15 min

Cook:10 min

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Ingredients

4 teaspoons canola oil, divided
1/2 pound sliced fresh mushrooms
1 small sweet red pepper, chopped
1 small sweet onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
7 large eggs, lightly beaten
8 whole wheat English muffins, split and toasted
4 ounces reduced-fat cream cheese

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Directions

In a large skillet, heat 2 tsp. oil over medium heat. Add mushrooms, red pepper, onion and seasonings; cook and stir until mushrooms are tender, 5-7 minutes. Remove from pan.

Wipe skillet clean. Heat remaining 2 tsp. oil over medium heat. Add eggs; cook and stir just until eggs are thickened and no liquid egg remains. Add vegetables; heat through, stirring gently.
Spread muffin bottoms with cream cheese; top with egg mixture. Replace tops.

Nutrition Facts

1 sandwich: 265 calories, 11g fat (4g saturated fat), 173mg cholesterol, 487mg sodium, 30g carbohydrate (7g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 fat.