Brunch

Lox, Egg, and Muffin is for Breakfast.

Lox, Egg, and Muffin takes 15 minutes to prepare.

Lox, Egg, and Muffin takes 15 minutes to cook.

Lox, Egg, and Muffin makes 12 servings.

The ingredients for Lox, Egg, and Muffin are:

1 cup fresh chopped mushrooms
1/2 chopped yellow onion
1 bunch asparagus (ends snapped), chopped
1 handful baby spinach leaves (about 1/2 of 10oz. bag)
4 oz. smoked salmon, diced
3 oz. cream cheese, preferably fat free, room temperature
8 large eggs
1 ripe tomato, diced
Capers, number varies depending on individual tastes
6 Whole Wheat English Muffins, halved
butter for sauteing vegetables and toasting muffins
Salt and Pepper for seasoning

Here is how you make Lox, Egg, and Muffin:

In 10" skillet, saute chopped mushroom, diced onion and asparagus in melted butter until tender, add fresh baby spinach to wilt. Start toasting English Muffins in oven, butter here is on an individual taste. Mix together the 8 eggs, with some salt and pepper. In separate skillet, about 12", melt some butter, scramble the eggs, when they are about halfway done, add the cream cheese and smoked salmon, continue cooking until eggs are done and cream cheese has melted in with mixture. Serve spoonful atop each 1/2 of an English Muffin topping with diced tomatoes and capers. Enjoy!Makes 12 servings, each serving is 1/2 of an English muffin with toppings.Side note: instead of salmon, can substitute fresh lump crab meat, and add Hollindaise to the topping for a fancier presentation.I also recommend using Pam instead of butter for a lower calorie option.Number of Servings: 12Recipe submitted by SparkPeople user JANELLE77345.

The nutritional information for Lox, Egg, and Muffin is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 165.7

• Total Fat: 7.4 g
• Cholesterol: 152.5 mg
• Sodium: 487.4 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 2.9 g
• Protein: 10.1 g