Skip the drive-thru and have a fast-food favourite at home. Our Quick Egg and Cheese "Muffin-wich" is made in minutes - this breakfast sandwich recipe will get you out the door in record time.
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 whole egg
1 egg white
1/4 tsp. dried basil leaves
1 whole wheat English muffin, split, toasted
2 Kraft Singles Light Cheese Slices
2 tomato slices, cut in half
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How do I make it ?
Beat whole egg, egg white and basil in small microwaveable bowl with whisk until blended; cover with paper towel.
Microwave on MEDIUM-HIGH 1-1/2 min., stirring every 30 sec. Let stand, covered, 30 sec.; spoon onto muffin halves.
Top with Kraft Singles and tomatoes.
Kraft Kitchen Tips!
Choose a good quality microwaveable container. Round shapes work best for cooking eggs in the microwave. Since eggs cook quickly in the microwave, they can easily become tough or overcooked when microwaved. To avoid this, use MEDIUM-HIGH or MEDIUM power settings for egg dishes. Remember to undercook the dish slightly and allow a standing time to finish the cooking process.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 2.5 g
Cholesterol 100 mg
Sodium 540 mg
Carbohydrate 17 g
Fibre 2 g
Sugars 5 g
Protein 12 g
2 servings, 1 topped muffin half (118 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.