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    You are in: Home / Recipes / English Muffin With Scrambled Egg and Ham Recipe
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    English Muffin With Scrambled Egg and Ham

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    2 Total Reviews

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    • on March 25, 2006

      This made a great breakfast. The English Muffins were my Sourdough English Muffins Sourdough English Muffins. I used egg substitute for the eggs and Canadian bacon for the ham. I think I would have preferred to put the Canadian bacon on the bottom, eggs on top and then melted some cheese on top while under the broiler. Thanks for sharing this quick breakfast treat.

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    • on January 13, 2008

      After a huge lunch I made this as a light supper tonight and thoroughly enjoyed (though I forgot to put the spring onions on) but the addition of mayo (I used a whole egg mayo) certainly added a certain creaminess to the egg and the thinly sliced Adelphi ham on top gave it a flavour I thoroughly enjoyed. Thank you Ppaperdoll. Made for 123 Hit Wonders 2008.

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    Nutritional Facts for English Muffin With Scrambled Egg and Ham

    Serving Size: 1 (101 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 556.0
     
    Calories from Fat 329
    59%
    Total Fat 36.5 g
    56%
    Saturated Fat 14.9 g
    74%
    Cholesterol 488.8 mg
    162%
    Sodium 1098.9 mg
    45%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.7 g
    15%
    Protein 25.2 g
    50%

    The following items or measurements are not included:

    ham

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