You've heard of eggs Benedict, of course. Here's the non-egg edition—just as delicious—made with tasty BOCA Veggie Breakfast Links.
What You Need
Original recipe yields 4 servings
4 frozen BOCA Veggie Breakfast Link s
1 cup cholesterol-free egg product
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/4 cup plain nonfat yogurt
1 tsp. GREY POUPON Country Dijon Mustard
1 tsp. HEINZ Yellow Mustard
2 English muffin s, split, toasted
1 large plum tomato, cut into 8 slices
1 Tbsp. chopped fresh parsley
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Let's Make It
Microwave links as directed on package; coarsely chop links. Pour egg product into small bowl; stir in links. Pour into nonstick skillet.
Cook on medium heat 3 to 5 min. or until egg product is set, stirring occasionally. Meanwhile, mix mayo, yogurt and mustards in microwaveable bowl. Microwave on HIGH 1 to 2 min. or until warmed, stirring after each minute.
Cover muffin halves with tomatoes, egg mixture and sauce; sprinkle with parsley.
Substitute GREY POUPON Hearty Spicy Brown Mustard for the country Dijon mustard and/or 1 small tomato, cut into 4 slices, for the plum tomato.
Substitute 4 beaten eggs for the egg product.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.