Open-face egg & cottage cheese English muffins
1
Points®
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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