Healthy English Muffin Breakfast (Printable Version)
Toasted English muffins topped with eggs, spinach, cherry tomatoes, and melted mozzarella for a wholesome start.
# Ingredients Required:
→ Base
01 -
4 whole grain English muffins, split
→ Protein
02 -
4 large eggs
→ Vegetables
03 -
120 grams cherry tomatoes, halved
04 -
30 grams spinach, chopped
→ Dairy
05 -
30 grams reduced-fat shredded mozzarella cheese
→ Condiments & Seasoning
06 -
2 tablespoons olive oil
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 tablespoon fresh basil, chopped
# Guide to Cooking:
01 -
Preheat oven to 190°C. Arrange the split English muffins cut side up on a baking sheet. Brush each muffin lightly with olive oil to enhance flavor and achieve crispness.
02 -
Heat a non-stick skillet over medium heat. Crack the eggs into the skillet, seasoning with salt and pepper. Cook until the whites are set but yolks remain slightly runny, or scramble if preferred.
03 -
Evenly distribute chopped spinach and halved cherry tomatoes over each English muffin half. Sprinkle shredded mozzarella cheese on top and place a cooked egg over each assembled muffin.
04 -
Place assembled muffins in the preheated oven. Bake for approximately 10 minutes or until cheese is melted and bubbly. Remove from oven and garnish with chopped fresh basil before serving.
# Extra Suggestions:
01 -
For a crispier base, toast the English muffins slightly before assembling.