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Egg Muffin

Egg Muffin

Nutrition Facts
  • cal. (kcal) 267
Egg Muffin
  • Makes: 1 servings
  • Carb Grams Per Serving: 30


  • 1 whole-wheat English muffin
  • 1 tablespoon light mayonnaise
  • 1 hard-cooked egg, peeled and sliced
  • 1 slice tomato
  • Black pepper


  1. Toast the muffin and spread mayonnaise on one half. Layer with the sliced egg and tomato, sprinkle with salt and pepper, close the sandwich, and serve. (Unpeeled hard-cooked eggs can be refrigerated for up to 1 week.)

Nutrition Information

Servings Per Recipe: 1
PER SERVING: 267 cal., 12 g total fat (3 g sat. fat), 30 g carb. (5 g fiber), 12 g pro.

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