Hearty mushrooms make these breakfast sandwiches a scrumptious meatless alternative to the classic sausage-and-egg combo. You can always swap the English muffins out for whole wheat ones, or even skinny pitas, if that's what you have on hand.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 2 servings
Ingredients
Method
Brush tops of mushrooms with half of the oil. Place, stem sides down, on baking sheet. Bake in 450°F (230°C) oven until tender, about 7 minutes.Meanwhile, in nonstick skillet, heat remaining oil over medium heat; crack eggs into skillet. Cook, breaking yolks, until whites are set yet yolks are still soft, about 3 minutes, or until desired doneness. Sprinkle with salt and pepper.
Spread cheese over cut sides of muffins; divide mushrooms and eggs between 2 halves. Sandwich with remaining halves.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 405 mg
- Sugars 4 g
- Protein 14 g
- Calories 332.0
- Total fat 17 g
- Cholesterol 195 mg
- Saturated fat 7 g
- Total carbohydrate 32 g
%RDI
- Iron 26.0
- Folate 46.0
- Calcium 13.0
- Vitamin A 14.0
- Vitamin C 2.0
