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    You are in: Home / Recipes / Swiss Onion Veggie Muffin Recipe
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    Swiss Onion Veggie Muffin

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Cecily Parsley's Note:

    Yummy little handheld breakfast thing invented on the fly from odds and ends. In a class of its own somewhere betwewen a healthier Eggs Benedict and the ubiquitous "McMuffin." Can easily be doubled, tripled or quadrupled as required.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Assemble all ingredients beforehand.
    2. 2
      Coat a small nonstick frying pan with cooking spray, Place over a medium high heat. Pour in Eggbeaters, sprinkle with seasoned salt, cracked pepper and the green onion.
    3. 3
      Meanwhile, microwave the bacon between paper towels for 3 minutes until crisp. Meanwhile, split and toast the muffin.
    4. 4
      Spread muffin on bottom side with HP sauce and on the top side with cashew butter.
    5. 5
      Assembly: Place the cooked eggs on the HP half of prepared muffin. Top eggs with cheese, then cheese with bacon crisscrossed crosswise. Then Boston lettuce leaf, then tomato, then top with sprouts. Place the cashew buttter lid on top and enjoy.

    Ratings & Reviews:

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    Nutritional Facts for Swiss Onion Veggie Muffin

    Serving Size: 1 (152 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 353.6
     
    Calories from Fat 176
    49%
    Total Fat 19.6 g
    30%
    Saturated Fat 9.0 g
    45%
    Cholesterol 42.0 mg
    14%
    Sodium 462.9 mg
    19%
    Total Carbohydrate 28.5 g
    9%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.2 g
    12%
    Protein 15.9 g
    31%

    The following items or measurements are not included:

    Egg Beaters egg substitute

    alfalfa sprouts

    HP steak sauce

    smooth cashew butter

    Ideas from Food.com

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