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Easy, Open-Faced English Muffin Melts 

Easy, Open-Faced English Muffin Melts 

Healthy Recipes

Overview

Meal: Breakfast 
Dietary Type: Vegetarian     
Prep Time: 10 minutes 
Cook Time: 20 minutes
Serves: 4 



The Dish
This quick and easy recipe is the perfect fix for a busy weekday breakfast. These open-faced English muffin melts have it all! Loads of vegetables; spinach, mushrooms, and bell peppers, all of which are seasoned and sautéed tender. The English muffins are layered with the veggies, then topped with fluffy scrambled eggs, and shredded cheddar cheese. A quick bake in the oven and, within 30 minutes, you have a delicious and nutritious breakfast. 

Hacking this Recipe:  To speed up the day-of cooking, sauté the veggies the night before and refrigerate until ready to make. These muffin melts can also be baked in a toaster oven, a good way to save on preheating time. 

We'd love to hear what you think about this recipe. Share your review (with pics of your creation!) here in the comments or better yet, on the Community page, for all to see. And if you're looking for other breakfast ideas, do you know you can filter and save any of the recipes on the Healthy Recipes page?

Ingredients
1 tablespoon (15 ml) extra virgin olive oil 
2.5 oz (70 g) baby spinach 
2 cups (110 g) sliced mushrooms 
1 each (135 g) red bell pepper, seeded and sliced 
1/2 teaspoon (1 g) garlic powder 
1/2 teaspoon (2 g) salt 
pinch of cracked black pepper 
4 each (200 g) eggs, beaten 
4 each (285 g) english muffins, split 
1/2 cup (40 g) shredded cheddar cheese 

Preparation 

  • Preheat oven to 425°F / 218°C. 
  • Heat oil in a large non-stick skillet over medium-high heat. Once the oil is hot, add spinach, mushrooms, and bell peppers and sauté until tender, about 5 minutes. Season veggies with garlic and salt. Using a slotted spoon, remove the veggies from the skillet and set aside. 
  • Add eggs to the skillet and cook until soft scrambled, about 2-3 minutes. Remove the skillet from the heat. 
  • Place split English muffins on a baking sheet. Top the split English muffins with veggies and eggs. Sprinkle each with cheese and place in the oven.
  • Bake for 8-10 minutes or until the cheese has melted and muffins are toasted. 

Vegetarian and Vegan Modifications: Feel free to substitute the eggs and cheese in this recipe for your favorite vegan substitutes.   

Gluten-Free Modifications: Gluten-free bread or English muffins will work very well as a substitute for the traditional English muffins in this recipe.