Swiss Onion Veggie Muffin Recipe

Name: Swiss Onion Veggie Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 toasted split English muffin; 3 slices bacon, cut in half; 12 green onion, green part only, sliced thin; ¼ cup Egg Beaters egg substitute, garden vegetable flavour; 1 slice swiss cheese, smoked Gouda or 1 slice emmenthaler cheese; 1 boston lettuce leaf; 1 slice vine-ripened tomatoes, patted dry; 1 small handful alfalfa sprout; 1 tablespoon HP steak sauce; 1 tablespoon smooth cashew butter; seasoned salt and cracked pepper, to taste

Servings: persons

1 toasted split English muffin
3 slices bacon, cut in half
12 green onion, green part only, sliced thin
¼ cup Egg Beaters egg substitute, garden vegetable flavour
1 slice swiss cheese, smoked Gouda or 1 slice emmenthaler cheese
1 boston lettuce leaf
1 slice vine-ripened tomatoes, patted dry
1 small handful alfalfa sprout
1 tablespoon HP steak sauce
1 tablespoon smooth cashew butter
seasoned salt and cracked pepper, to taste

1
Assemble all ingredients beforehand.
2
Coat a small nonstick frying pan with cooking spray, Place over a medium high heat.
3
Pour in Eggbeaters, sprinkle with seasoned salt, cracked pepper and the green onion.
4
Meanwhile, microwave the bacon between paper towels for 3 minutes until crisp.
5
Meanwhile, split and toast the muffin.
6
Spread muffin on bottom side with HP sauce and on the top side with cashew butter.
7
Assembly: Place the cooked eggs on the HP half of prepared muffin.
8
Top eggs with cheese, then cheese with bacon crisscrossed crosswise.
9
Then Boston lettuce leaf, then tomato, then top with sprouts.
10
Place the cashew buttter lid on top and enjoy.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 toasted split English muffin, 3 slices bacon, cut in half, 12 green onion, green part only, sliced thin, ¼ cup Egg Beaters egg substitute, garden vegetable flavour, and more.

Yes, Swiss Onion Veggie Muffin 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.

That's it — enjoy your meal!

Swiss Onion Veggie Muffin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions