English Muffin Egg Sandwich – a delicious recipe with Egg, Salt, Pepper, Garlic, Cheddar Cheese, Margarine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. First, begin by splitting the English muffin and toast it until desired crispness.
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2. While the English muffin is toasting, spray a small microwavable bowl with cooking spray. Crack the egg into the bowl and scramble with a fork or whisk. Add a dash of salt, pepper, and garlic powder. Place in the microwave for 30 seconds (or until almost cooked through).
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3. Once the egg is almost cooked through (still slightly runny), top with cheddar cheese. I use a slice (since we always have giant blocks of cheddar around), but feel free to use shredded cheddar. Place egg with cheddar back in the microwave for 20-30 more seconds, until egg is done and cheese melted.
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4. When English muffin is toasted, spread the margarine on the muffin. Place the egg with cheese on the muffin, and enjoy your hot breakfast sandwich!
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Serving suggestion: goes great with a cold glass of orange juice!
111
kcal
Calories
5
g
Fat
10
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 whole English Muffin, 1 whole Egg, 1 dash Salt, 1 dash Pepper, and more.
Yes, English Muffin Egg Sandwich falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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