Ingredients for Sunny Muffin
- 2 English muffins
- 1/2 cup baby spinach leaves
- 8 slices bacon
- 1 (1 1/4 ounce) package dry bearnaise sauce mix
- 1 cup low-fat milk
- 4 large eggs
- 1 tablespoon water
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
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How to Make Sunny Muffin
- Toast the English muffins lightly.
- Divide the chopped spinach evenly among the muffin halves.
- In a large skillet, cook the bacon over medium heat for 5-6 minutes, turning occasionally, until crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain.
- In a small saucepan, whisk together the milk and sauce mix. Cook over medium heat, stirring frequently, until thickened.
- Reduce heat to low and keep warm, stirring occasionally.
- In a medium bowl, whisk together the eggs, water, salt, and pepper.
- Wipe any excess grease from the bacon skillet with a paper towel.
- Pour the egg mixture into the skillet and scramble over medium heat until cooked through.
- Spoon approximately 1/3 cup of the scrambled eggs onto each muffin half.
- Top each muffin with 2 pieces of crispy bacon and 1 tablespoon of the warm sauce.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
11g
Fat
26g
Carbs
4g
