Vegetarian English Breakfast Muffin

Kickstart your morning with these irresistible Vegetarian English Breakfast Muffins, a wholesome twist on the classic British breakfast sandwich. Perfectly toasted English muffins are layered with creamy scrambled eggs infused with sautéed spinach, a fresh slice of juicy tomato, and a generous sprinkling of melted cheddar cheese. This quick and satisfying breakfast is ready in just 25 minutes, making it an ideal choice for busy mornings or weekend brunches. Packed with protein, vibrant vegetables, and comforting flavors, this recipe is sure to become a go-to favorite for vegetarians and anyone seeking a nutritious, hearty start to the day. Optimize your mornings with this simple yet flavorful breakfast idea that combines convenience with indulgence.

Nutriscore Rating: 57/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 2 pieces English muffins
• 2 large Eggs
• 60 grams Cheddar cheese
• 100 grams Spinach leaves
• 1 medium Tomato
• 2 tablespoons Butter
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Slice the English muffins in half and place them on a baking tray.

Step 3

Butter each half of the muffin with 1/2 tablespoon of butter.

Step 4

Place the buttered muffins in the preheated oven to toast for about 5 minutes or until golden brown.

Step 5

Meanwhile, heat the olive oil in a non-stick frying pan over medium heat.

Step 6

Add the spinach to the pan and sauté for 2-3 minutes until wilted. Season with a pinch of salt and black pepper.

Step 7

In a separate bowl, whisk the eggs with the remaining salt and black pepper.

Step 8

Pour the eggs over the wilted spinach in the frying pan, stirring gently until the eggs are scrambled and cooked through.

Step 9

Slice the tomato into thin rounds.

Step 10

Remove the toasted muffins from the oven, and turn off the oven.

Step 11

Layer each muffin half with scrambled eggs and spinach, then a slice of tomato, and finally sprinkle with 30 grams of cheddar cheese.

Step 12

Return the muffins to the warm, turned-off oven for 3 minutes to melt the cheese slightly.

Step 13

Serve the Vegetarian English Breakfast Muffins warm and enjoy.

Nutrition Facts

Serving size	(617.1g)

Amount per serving	% Daily Value*
Calories	1187.7

Total Fat 69.2g	0%
Saturated Fat 27.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 480.4mg	0%
Sodium 3852.7mg	0%
Total Carbohydrate 108.7g	0%
Dietary Fiber 11.8g	0%
Total Sugars 23.0g
Protein 33.7g	0%

Vitamin D 86.5IU	0%
Calcium 435.5mg	0%
Iron 10.8mg	0%
Potassium 1073.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 11.3%

Carbs: 36.5%