There’s more to the story! Read on to see how we infuse these breakfast favorites with extra flavor.Ingredients
Nonstick cooking spray
2 tablespoons reduced-sodium chicken broth
Pinch ground black pepper
1 ounce cooked turkey sausage, sliced
1/4 cup cherry tomatoes, quartered
2 tablespoons finely shredded reduced-fat cheddar cheese
1 whole grain English muffin, halved and toasted
Coat a large nonstick skillet with cooking spray. Preheat skillet over medium heat.
In a medium bowl, use a whisk to beat together eggs, broth, and black pepper; stir in sliced sausage.
Pour egg mixture into hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges.
With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat until almost set; add tomatoes and cheese. Cook about 1 minute more or until egg mixture is cooked through but is still glossy and moist.
Serve over toasted English muffin halves. Makes 2 servings (1 English muffin half and 1-1/4 cups egg mixture per serving)
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