Egg Muffin

  • Yield: 1 servings

Add slice of chicken or turkey for added protein.


1-- egg
1-- egg white
-- Salt and pepper
1tablespoon reduced fat shredded cheddar cheese
1-- English muffin half


  1. Preheat oven or toaster oven 350F.  
  2. In small bowl, whisk together egg and egg white. Pour into nonstick skillet coated with nonstick cooking spray and scramble eggs until done. Add salt and pepper.  Carefully spoon egg mixture onto top of muffin half.  Sprinkle with cheese.
  3. Place muffin on nonstick baking sheet and bake 5 minutes or until thoroughly heated and cheese melted.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001). 

Nutritional Info *per serving

  • Calories 170
  • Fat 7g
  • Saturated Fat 2g
  • Cholesterol 213mg
  • Sodium 300mg
  • Carbohydrate 13g
  • Fiber 1g
  • Sugars 1g
  • Protein 14g