MEXICAN EGG MUFFIN
Make and share this Mexican Egg Muffin recipe from Food.com.
Provided by PaulaG
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, beat egg and water(if using egg substitute, omit the water), salt and pepper to taste.
- Spray a non-stick skillet with non-stick cooking spray; add egg mixture.
- Cook and stir until eggs are set.
- Spoon egg mixture evenly on halves of English Muffin; top with salsa then sliced cheese.
- Place on baking sheet; broil until cheese begins to melt.
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Jamaal Yare
[email protected]These egg muffins were a bit too dry for my taste, but they were still good.
Abdul Wahab Imran
[email protected]I'm not a big fan of eggs, but I really enjoyed these egg muffins. They're a great way to get your protein in.
Damilare Ilesanmi
[email protected]I made these egg muffins for a brunch party and they were a huge hit! Everyone loved them.
Robert Christianson
[email protected]I've tried several different egg muffin recipes and this one is by far the best. The muffins are light and fluffy, and the flavors are perfect.
Augustine Aisosa
[email protected]These egg muffins were really easy to make, but they didn't have much flavor.
sindisiwe tlou
[email protected]I love that these egg muffins can be made ahead of time. It's so convenient to have a healthy and delicious breakfast option ready to go on busy mornings.
P Nusrat698
[email protected]I've made these egg muffins several times and they're always a success. They're perfect for a quick and easy breakfast or brunch.
Rolls Royce
[email protected]These egg muffins were a bit too dry for my taste, but they were still good.
Rihanna Hobson
[email protected]I'm not a big fan of eggs, but I really enjoyed these egg muffins. They're a great way to get your protein in.
Gulnaz Gujjar
[email protected]I made these egg muffins for a brunch party and they were a huge hit! Everyone loved them.
Mason Elichme
[email protected]I've tried several different egg muffin recipes and this one is by far the best. The muffins are light and fluffy, and the flavors are perfect.
Calandra Monte
[email protected]These egg muffins were really easy to make, but they didn't have much flavor.
Bob Ivan
[email protected]I had some leftover roasted potatoes, so I added them to the egg muffins. It was a great way to use up leftovers and it made the muffins even more filling.
Shina Sb
[email protected]These egg muffins were a bit too spicy for my taste, but my husband loved them.
Naresh Kumar Chaudhary
[email protected]I love that these egg muffins can be made ahead of time. It's so convenient to have a healthy and delicious breakfast option ready to go on busy mornings.
hotfiredealz
[email protected]I'm not a big fan of chorizo, so I substituted ground beef in this recipe. It turned out really well!
djrakib djrakib
[email protected]These egg muffins were delicious! The chorizo gave them a nice kick and the avocado added a creamy richness.
Muwonge Vicent
[email protected]I've made these egg muffins several times now and they're always a success. They're perfect for a quick and easy breakfast or brunch.
Sapana Sapkota
[email protected]These egg muffins were a hit with my family! They're so easy to make and they're packed with flavor. I especially loved the combination of the spicy chorizo and the creamy avocado.