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Save 40 calories, 4 g of fat and 2 g of saturated fat per serving by omitting the milk, substituting 1 cup cholesterol-free egg product for the eggs and using KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese.
Add your favorite chopped vegetables, such as green or red peppers, zucchini and/or broccoli, along with, or instead of, the mushrooms and onions. Season cooked eggs with black pepper before topping with cheese.
For fluffy eggs, avoid constant stirring as the eggs cook. When stirred too much, scrambled eggs will resemble peas or cooked rice.
Omit spinach leaves. Spoon the cooked egg mixture onto toasted English muffin halves. Serve as open-face sandwiches.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I layered a whole wheat English muffin with tomatoes, spinach, the egg mixture and topped it with swiss cheese. Delicious.