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Eggs And Beef On An English Muffin

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Ingredients
  English muffins 2 , split and toasted
  Non stick spray 1
  Beef round steak 3 Ounce
  Egg whites 4
  Eggs/1/2 cup fat free egg substitute 2
  Skim milk 2 Tablespoon
  Ground black pepper 1 Pinch
  Skim milk 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Teaspoon
  Dijon mustard 1 Teaspoon
  Low sodium chicken bouillon powder 1⁄2 Teaspoon
  Lemon juice 1⁄4 Teaspoon
  Minced parsley 1 Tablespoon
Directions

For the eggs and beef: Spray an 8" X 8" baking dish with no-stick spray.
Arrange the muffin halves, cut sides up, in the baking dish; set aside.
Spray an unheated small skillet with no-stick spray.
Heat the skillet over medium-high heat.
Add the beef and cook for 2 minutes.
Turn the beef over and cook about 3 minutes more for medium doneness.
Transfer the beef to a cutting board, then bias-slice it across the grain into thin strips.
Arrange the strips on the muffin halves.
Spray an unheated large skillet with no-stick spray.
Heat the skillet over medium heat.
In a small bowl, beat together the egg whites, eggs or egg substitute, milk and pepper.
Pour into the skillet.
Cook until it begins to set.
Using a large spoon, lift and turn the egg mixture so it cooks evenly.
Continue cooking until the egg mixture is thoroughly cooked but still glossy and moist on top.
Remove the skillet from the heat.
Spoon the egg mixture on top of the steak strips.
Cover with foil and bake at 350° about 15 minutes or until heated through.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Ingredient: 
Beef

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