This recipe is-breakfast, corn free, lunch, nut free, oil free, pescatarian, snack, soy free, sugar free, vegetarian
Ingredients: 2 servings, 15 minutes & 6 ingredients
Leftovers- Best enjoyed immediately. Can be refrigerated in an airtight container for up to two days.
Gluten-Free- Use gluten-free bread, rice cakes, or brown rice tortillas instead of English muffins.
Additional Toppings- Salt, crushed red pepper flakes, dried parsley, fresh basil and/or dried oregano. Top with your favorite pizza toppings.
Make it Vegan- Use scrambled tofu and vegan cheese instead.
English Muffin- One English muffin is roughly two ounces or 57 grams.
Linnette Johnson, MS, MA, CNS, RALC, LDN
Board- Certified Nutrition Specialist
Certified Health & Wellness Coach
Registered Ayurveda Lifestyle Coach
Location: 226 N Potomac St. Hagerstown MD 21740
Main Number: (240) 341- 8014
Text Messages: (240) 406- 4857
Fax Number: (240) 202-2476
Any questions? Send me a message!
Doctoral Student In Training In Clinical Nutrition & Integrative Health
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