Egg White And Cheddar Breakfast Muffin
443 kcal29g protein48g carbs16g fat
Serving: 295 g
Ingredients
- whole wheat bread80 g
- egg whites120 g
- cheddar cheese30 g
- spinach25 g
- tomato35 g
- butter5 g
Recipe steps
- Pour the egg whites into a greased ring or small pan and cook in the butter until set into a round patty, wilting the spinach into them.
- Toast the muffin or bread halves.
- Lay the cheddar on the hot egg so it melts, then slide onto the base.
- Top with sliced tomato, close the sandwich and serve warm.