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Open-face egg & cottage cheese English muffins

1
Points® value
Total Time
13 min
Prep
10 min
Cook
3 min
Serves
4
Difficulty
Easy
These open-face egg muffins are one of the easiest and most satisfying ways to whip up a quick breakfast in the morning. For a change of pace, swap in ricotta cheese for the cottage cheese.

Ingredients

Egg

6 large egg(s)

Chives

1 Tbsp, chopped

Fresh thyme

1 tsp, chopped

Table salt

¼ tsp

Black pepper

⅛ tsp

Olive oil

1 tsp

Fat free cottage cheese

½ cup(s)

Tomato

4 medium slice(s)

Light whole wheat English muffin

2 muffin(s), split and toasted

Instructions

  1. Beat eggs, chives, thyme, salt, and pepper in medium bowl until frothy.
  2. Heat oil in large nonstick skillet over medium heat. Add egg mixture and cook, stirring, until eggs start to set, about 1 minute. Add cottage cheese and cook, stirring, until eggs are cooked through, about 2 minutes. Divide egg mixture evenly among muffin halves and serve.
  3. Serving size: 1/2 cup egg mixture and 1 muffin half

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