Breakfast

Big Fat Cheesy Egg and Tomato Muffin is for Breakfast.

Big Fat Cheesy Egg and Tomato Muffin takes 20 minutes to prepare.

Big Fat Cheesy Egg and Tomato Muffin takes 30 minutes to cook.

Big Fat Cheesy Egg and Tomato Muffin makes 6 servings.

The ingredients for Big Fat Cheesy Egg and Tomato Muffin are:

6 Egg whites
6 Eggs large
25 Cherry Tomatoes
1.5 cup raw Onion
6 English Muffins, Multigrain, (I use Trader Joe's)
1 cup Colby and Monterey Jack Cheese shredded
Salt, Pepper, Cayanne Pepper, Chili Powder, Garlic Powder, and Cumin (all to taste & can be swapped out for what you like)
Hot Sauce (optional)

Here is how you make Big Fat Cheesy Egg and Tomato Muffin:

Saute onions until translucent & set aside to cool.Halve the cherry tomatoes.Whip eggs & whites with fork. Season as desired & mix.Add cooled onions and cheese.Set cherry tomatoes in a nonstick caserole dish (or spray with pam).Pour egg & cheese mixture over tomatoes.Bake at 400 degrees for 25-35 minutes until eggs are set in the middle.Let cool & cut into 6 pieces.Layer one piece onto each english muffin, top with hot sauce (or mustard, or whatever you like), and enjoy!Or you can freeze the egg "patties" in ziplocks & nuke them in the mornings while toasting the muffins for a quick breakfast.Serving Size: Makes 6 Muffin SandwichesNumber of Servings: 6Recipe submitted by SparkPeople user BRITTANYBAD1.

The nutritional information for Big Fat Cheesy Egg and Tomato Muffin is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 331.1

• Total Fat: 11.6 g
• Cholesterol: 200.2 mg
• Sodium: 557.5 mg
• Total Carbs: 37.3 g
• Dietary Fiber: 6.6 g
• Protein: 22.9 g

The dietary needs meet for Big Fat Cheesy Egg and Tomato Muffin is Vegetarian