Egg and Cheese English Muffin recipe - ingredients, nutrition and when to eat it
A quick, easy meal made by sandwiching egg and cheese between toasted English muffin halves.
A quick, easy meal made by sandwiching egg and cheese between toasted English muffin halves. It’s rich and tender, and the muffin’s mild flavor goes well with the filling. It’s a good choice for a busy morning or a light lunch.
Bread & brunch · 10 minutes to cook
Nutrition (per 140.2g serving): 356.2 kcal · protein 17g · carbohydrate 33.2g · fat 17g · sodium 521mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook the egg to fit the size of the muffin so it’s easy to eat in a bite.
Tips: Turn off the heat as soon as the cheese starts to melt so the egg doesn’t overcook.
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Ingredients (1 serving)
- English muffin — 1 pc
- Egg — 1 pc
- Cheese — 1 sheet
- Butter — 1 tsp
- Ground black pepper — 0.1 tsp