Spanish Breakfast Eggs
Ingredients
- 1 small red pepper, chopped ⓘ
- 2 tablespoons butter, divided ⓘ
- 1 (12 ounce) bag Baby Spinach ⓘ
- 1 (14 ounce) can artichokes, quarters drained ⓘ
- 3 English muffins, halved and toasted ⓘ
- 1/4 cup shredded romano cheese ⓘ
- 6 eggs ⓘ
- 1 tablespoon chopped fresh chives ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon fresh ground pepper ⓘ
Instructions
- Cook pepper in 1 T.
- hot butter for 3 minutes, stirring.
- Stir in spinach and artichoke.
- Cook 4 minutes, stirring.
- Divide spinach mix among muffin halves.
- In non-stick skillet over med-heat, fry eggs in remaining butter.
- Sprinkle with chives, salt and pepper.
- Place eggs on spinach, top with cheese.
- Easy and a bit different.
Nutrition & Diet Analysis (per serving)
683
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).