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I am one of those people who don’t eat very much in the morning. Most days I eat breakfast at work around 8:45 and I have 2 pieces of wheat toast. On occasion I’ll have a bagel or a piece of coffee cake if they are serving it but it’s not very often.
When I don’t have work I usually have toast or an English Muffin. I often go to McDonald’s in the morning to get a large unsweetened iced tea but on occasion I’ll order something for breakfast. I get the Sausage McMuffin which costs $1.00. I then pick off the sausage and just eat the muffin with cheese. This may seem wasteful but in truth if I just ordered an English Muffin with butter it’s $1.39…plus I like the cheese.
Last weekend I was trying to incorporate some of the mixed greens I received from Cut ‘n Clean Greens into each meal. I made kale muffins one night for dessert, we had salads for lunch with the greens, and soup for dinner. I wanted to try to make something for breakfast with the greens. I thought of making an omelet but what I really wanted was an English Muffin. So I combined the two and made an English Muffin sandwich with egg, cheese, and greens. It was really tasty and packed with vitamins. This was a filling and healthy breakfast that was perfect to fill me up for my busy day.
Egg, Cheese, and Mixed Greens Breakfast Muffin (a Hezzi-D original)
1 English Muffin
2 t. olive oil
1 c. Mixed Greens (I used chard, kale, and spinach)
1/2 t. salt
1 t. black pepper
3 T. shredded cheddar cheese
1. Heat the olive oil in a small skillet over medium high heat. Add the mixed greens, salt, and pepper, and saute for 5 minutes or until the greens are just wilted.
2. Reduce the heat to medium and push the greens to the sides of the pan. Crack the egg into the middle of the pan and immediately sprinkle the cheese on top.
3. Scramble the egg and gradually mix in the greens. Saute for 2-3 minutes or until everything is cooked and well combined.
4. Meanwhile, toast an English Muffin. Top the muffin with the egg, cheese, and greens mixture. Serve hot.