whole grain english muffin egg sandwich
ingredients
Yields 8 Serving(s)| Papetti's® Table Ready® Round Garden Vegetable Egg White Patty #70601 | 8 |
| edamame hummus spread | 1/2 cup(s) |
| Sriracha hot sauce | 2 tsp. |
| whole-grain english muffins, split, toasted | 8 |
| roasted red pepper slices | 3.6 oz. |
| baby kale | 2.3 oz. |
| avocado, smashed | 4.3 oz. |
quick tips
- Swap the English muffin for toasted sourdough.
- Replace the muffin with grilled eggplant for a gluten-free option.
- Make it a little more decadent with a drizzle of hollandaise.
directions
- 1.In a small bowl, combine edamame hummus and sriracha sauce and mix well.
- 2.Spread 1 Tbsp. of sriracha edamame hummus on the bottom half of each English muffin.
- 3.Top each bottom muffin with 1 Tbsp. of red peppers, 1 heated egg patty and 1/3 cup of baby kale greens.
- 4.Spread 1 Tbsp. of smashed avocado on each of the top halves of the English muffins.
- 5.Top each sandwich with the top English muffin and serve.
Nutrition Facts
- Serving Size (138g)
- Servings Per Container
- Amount Per Serving
- Calories 190 Calories from Fat 50
- % Daily Value*
-
Total Fat 6g 9%
- Saturated Fat 1g 5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 380mg 16%
-
Total Carbohydrate 27g 9%
- Dietary Fiber 6g 24%
- Sugars 5g
- Protein 11g
| Vitamin A 40% | Vitamin C 30% |
| Calcium 20% | Iron 10% |
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: | ||||||||||||||||||||||||||||||||||||
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