Egg, Cheese, and Mixed Greens Breakfast Muffin

Serves: 1


1 English Muffin

2 teaspoons olive oil

1 cup Mixed Greens (I used chard, kale, and spinach)

1/2 teaspoon salt

1 teaspoon black pepper

1 egg

3 tablespoons shredded cheddar cheese


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.

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.

Scramble the egg and gradually mix in the greens. Saute for 2-3 minutes or until everything is cooked and well combined.

Meanwhile, toast an English Muffin. Top the muffin with the egg, cheese, and greens mixture. Serve hot.

Popular vegetable substitutions include: Curly Spinach or Kale or Organic Rainbow Kale or Rainbow Chard or Tuscan Kale

Recipe and photo by Heather Lynne.