2 whole grain English muﬃns, split
4 eggs, beaten
⅓ cup pizza sauce
½ cup shredded Italian cheese
- Arrange the muﬃn halves on a baking sheet and toast for about 3 minutes under the oven broiler or in a toaster oven. Remove and set aside.
- Heat the oven or toaster oven to 450°F. Coat a large skillet lightly with olive oil and place over medium heat. Pour in the beaten eggs. As they begin to set, gently pull them across the pan with an inverted turner, forming large soft curds. Continue cooking — pulling, lifting and folding eggs — until thickened and no visible liquid egg remains. Do not stir constantly. Remove from the heat.
- Spread the pizza sauce evenly on the toasted muﬃn halves. Top with the eggs and cheese, dividing evenly. Bake in the hot oven for about 5 minutes or in the toaster oven for 1 to 2 minutes, until the cheese is melted. Sprinkle with oregano and serve.
Recipe from Dave Ellis, American Egg Board, courtesy of the Egg Nutrition Center. Photo from Egg Nutrition Center.