breakfast

Ingredients

	2 average wheat English muffin(s), split in half
	4 large egg(s)
	1/4 tsp table salt
	10 oz chopped frozen spinach, thawed and excess water squeezed out
	1 Tbsp fat-free mayonnaise
	1/2 tsp lemon pepper, seasoning
	2 1/2 Tbsp shredded Parmesan cheese

Instructions

• Preheat oven to 350°F.
  
  
• Place English muffins on a nonstick baking sheet. Crack one egg onto each muffin half and sprinkle with salt. Bake until eggs are just about set, about 10 minutes. Meanwhile, place spinach in a microwave-safe dish; cover and microwave on high until hot, about 1 to 1 1/2 minutes. Stir in mayonnaise and lemon pepper seasoning. (Note: To save on preparation time in the morning, thaw frozen spinach by putting it in the refrigerator the evening before.)
  
  
• Remove muffins from oven, top each with about 1/4 cup of the spinach mixture, sprinkle each with 2 teaspoons of cheese and serve. Yields one muffin per serving.