ENGLISH MUFFIN EGG SANDWICHES

English Muffin Egg Sandwiches image

You can't beat the delicious combination of mushrooms, onions, peppers and cream cheese! Leave out the red pepper flakes for a less spicy taste.-Amy Lloyd, Madison, Wisconsin.

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

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Ingredients

4 teaspoons canola oil, divided
1/2 pound sliced fresh mushrooms
1 small sweet red pepper, chopped
1 small sweet onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
7 large eggs, lightly beaten
8 whole wheat English muffins, split and toasted
4 ounces reduced-fat cream cheese

Steps:

In a large skillet, heat 2 tsp. oil over medium heat. Add mushrooms, red pepper, onion and seasonings; cook and stir until mushrooms are tender, 5-7 minutes. Remove from pan. , Wipe skillet clean. Heat remaining 2 tsp. oil over medium heat. Add eggs; cook and stir just until eggs are thickened and no liquid egg remains. Add vegetables; heat through, stirring gently., Spread muffin bottoms with cream cheese; top with egg mixture. Replace tops.

Nutrition Facts : Calories 265 calories, Fat 11g fat (4g saturated fat), Cholesterol 173mg cholesterol, Sodium 487mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges