Ingredients
| Whole wheat English muffins, split |
2
|
| Prepared pesto, divided |
2 tbsp
|
| Frozen, chopped spinach (thawed and drained) |
1 cup
|
| Large eggs |
4
|
| Part-skim mozzarella cheese |
1 oz.
|
| Chopped tomatoes and fresh basil |
For garnish
|
Directions
-
PREHEAT the oven to 400°F and LINE a small baking sheet with parchment. SPLIT the English muffins apart with a fork, then SCOOP the middles out to create a divot for the eggs. ADD both English muffin halves, cut side up, to the prepared pan and COOK until slightly toasty, about 5 minutes.
-
COMBINE 1 tablespoon prepared pesto with the spinach. SPREAD the remaining 2 tablespoons of pesto over the English muffin tops, then ADD the spinach, leaving the center empty for the eggs. CRACK an egg into each center and BAKE for 10 minutes. REMOVE and COVER tops with mozzarella. BAKE until egg whites are set and cheese is bubbling and melted, about 4 to 5 minutes.
- REMOVE from the oven and GARNISH with tomatoes and basil. ENJOY.Note: The USDA recommends cooking eggs until the yolk and whites are firm.
Nutritional Info
Per Serving: 1/4th of Recipe
| Calories |
220
|
| Total Fat |
12 g
|
| Saturated Fat |
3.5 g
|
| Trans Fat |
0 g
|
| Polyunsaturated Fat |
3 g
|
| Monounsaturated Fat |
4.5 g
|
| Cholesterol |
190 mg
|
| Sodium |
380 mg
|
| Total Carbohydrates |
17 g
|
| Fiber |
4 g
|
| Sugars |
4 g
|
| Added Sugars |
0 g
|
| Protein |
13 g
|