Swiss Onion Veggie Muffin

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READY IN: 10mins
Recipe by Cecily Parsley

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.

Ingredients Nutrition


  1. Assemble all ingredients beforehand.
  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. Meanwhile, microwave the bacon between paper towels for 3 minutes until crisp. Meanwhile, split and toast the muffin.
  4. Spread muffin on bottom side with HP sauce and on the top side with cashew butter.
  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.

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