McKerr Muffins

Egg substitute is a fat- and cholesterol-free alternative to whole eggs for many applications, but it needs to be cooked gently, with little stirring, to produce light, fluffy scrambled eggs. This is a whole new twist on a breakfast standard--lemon- and dill-flavored mushrooms enliven the egg-topped English muffins.

Yield: 4 servings (serving size: 1 topped muffin half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 30%
  • Fat: 8g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 25.2g
  • Carbohydrate: 17.4g
  • Fiber: 2.6g
  • Cholesterol: 32mg
  • Iron: 2.9mg
  • Sodium: 843mg
  • Calcium: 328mg

Ingredients

  • 4 (2 1/2-inch) mushroom caps
  • Cooking spray
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon chopped fresh dill
  • 1/8 teaspoon ground red pepper
  • 1 teaspoon butter
  • 1 1/2 cups egg substitute
  • 2 whole wheat English muffins, split and toasted
  • 4 (1-ounce) slices Canadian bacon
  • 4 (1-ounce) slices part-skim mozzarella cheese
  • 1 tablespoon finely chopped green onions

Preparation

  1. Heat a medium nonstick skillet over medium heat. Remove stems from mushrooms; discard stems. Coat pan with cooking spray. Add mushroom caps to pan, stem sides up. Pour 1/2 teaspoon lemon juice into each cap (A). Sprinkle evenly with dill and pepper. Cook for 6 minutes or until mushrooms are browned. Turn mushrooms over; cook 1 minute. Remove from pan; cover and keep warm.
  2. Wipe pan with a paper towel. Melt butter in pan over medium heat. Add egg substitute; allow to set for about 30 seconds. Gently scrape cooked part of egg substitute to center of pan with a rubber spatula (B); continue gently scraping occasionally until egg substitute is set (about 3 minutes). Remove from heat.
  3. Preheat broiler.
  4. Arrange muffin halves, cut sides up, on a baking sheet. Top each muffin half with 1 Canadian bacon slice, about 1/3 cup scrambled egg substitute, and 1 mushroom cap, stem side down. Gently press mushroom cap down. Top each mushroom cap with 1 cheese slice. Broil 1 1/2 minutes or until cheese melts. Sprinkle with green onions, and serve immediately.
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