Brunch

Wendyjohn's hot egg english muffins is for Breakfast.

Wendyjohn's hot egg english muffins takes 10 minutes to prepare.

Wendyjohn's hot egg english muffins takes 15 minutes to cook.

Wendyjohn's hot egg english muffins makes 10 servings.

The ingredients for Wendyjohn's hot egg english muffins are:

5 Egg
.25 cup Protein, Caroline's Cupboard Vegetable Protein (Soy) Minced Brown
3 Garlic cloves
1 Tbsp Black Olives sliced
.25 Jalapeno Peppers sliced
1 tsp dried Hot Red Pepper Flakes
1 Green Pepper
1 cup Onions, chopped
2 Tbsp Sundried tomatoes
1 Tbsp curry powder
1 tsp Basil
1 Tbsp Sriracha Hot Sauce
1 Tbsp Chili Garlic Sauce
1 Tbsp Chilpotle Sauce, Salsa,
3 Tbsp Parmesan Cheese light
10 Plain English Muffin
1 Tbsp Olive oil

Here is how you make Wendyjohn's hot egg english muffins:

In one Tbsp olive oil, fry the onions, garlic and green pepper till a little soft. Add everything else except the eggs, Parmesan cheese and English muffins. Simmer till blended, just a minute or so. Add the eggs and mix in well. Cover and cook, stirring often. If too moist, leave lid off until reduced. To assemble, sprinkle 1 tsp Parmesan Cheese on each muffin and divide mix into ten portions. Can be frozen and taken to work for a quick snack if you have a micro wave. Tastes even better if you marinate the onions in balsamic vinegar for a few days first. Nice tangServing Size:?Makes 10 Egg MuffinsNumber of Servings: 10Recipe submitted by SparkPeople user WENDYJOHN1.

The nutritional information for Wendyjohn's hot egg english muffins is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 226.9

• Total Fat: 6.1 g
• Cholesterol: 84.4 mg
• Sodium: 549.2 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 1.2 g
• Protein: 10.4 g