Aloha English Muffin Sandwich Food

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MEDITERRANEAN ENGLISH MUFFIN SANDWICH



Mediterranean English Muffin Sandwich image

Change up the kids' meat and cheese sandwiches for these tasty and healthy English muffin sandwiches. Look for light, whole-grain muffins. At about 100 calories, they leave room for a variety of tasty toppings, and the small size is perfect for lunchboxes.

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 9

1/2 small carrot, grated
1/2 small cucumber, diced
1/2 plum tomato, diced
1 light, whole-grain English muffin
3 tablespoons hummus
1 slice reduced-fat Cheddar
1/4 avocado, sliced
1 tablespoon roasted, unsalted pistachios, optional
Salt

Steps:

  • Mix the carrots, cucumbers and tomatoes together in a bowl. Toast the muffin to desired darkness. Spread the hummus on one half of the muffin, place the cheese slice on top, then add the avocado. Top with the vegetable mix. Sprinkle the top with pistachios if using, and close the sandwich. Enjoy!

Nutrition Facts : Calories 364 calorie, Fat 18.2 grams, SaturatedFat 3.6 grams, Cholesterol 9 milligrams, Sodium 439 milligrams, Carbohydrate 46.3 grams, Fiber 15.6 grams, Protein 15.9 grams, Sugar 4.7 grams

SAUSAGE, ENGLISH MUFFIN, AND CREAM GRAVY SANDWICH



Sausage, English Muffin, and Cream Gravy Sandwich image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

10 large eggs
2 tablespoons cold water
6 green onions, white and green parts, thinly sliced, plus chopped green onion tops, for garnish
Salt and freshly ground black pepper
4 tablespoons unsalted butter
4 thick cut English muffins, toasted
Sausage and Gravy, recipe follows
1 cup grated Monterey jack or white Cheddar cheese
1 pound breakfast sausage, casings removed
1/2 large onion or 1 small onion, finely chopped
1 jalapeno chile, finely chopped
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 tablespoon finely chopped fresh sage leaves
Salt and freshly ground black pepper

Steps:

  • Preheat the broiler.
  • Whisk together the eggs, water, green onions, and salt and pepper in a large bowl. Heat the butter in a large nonstick saute pan over medium heat. Add the egg mixture and stir until soft curds form.
  • Place the toasted English muffins on a baking sheet and divide the sausage patties among the halves. Scatter about 1/4 cup of the cheese over top and place under the broiler for a minute or so, just until cheese is melted. Divide eggs over top of melted cheese, then ladle some of the gravy over, and garnish with green onion tops. Serve immediately, 2 halves per person.
  • Form sausage into 4 patties and cook in a large skillet over medium-high heat until golden brown. Remove to a plate with a slotted spoon. Add the onion and jalapeno to the pan and cook until soft. Stir in the flour and cook for 1 1/2 to 2 minutes. Slowly whisk in the milk and bring to a boil, whisking constantly, until thickened. Lower the heat and cook for 5 minutes. Season with the sage and salt and pepper, to taste, and cook for 5 minutes longer.

MARGHERITA ENGLISH MUFFIN SANDWICH



Margherita English Muffin Sandwich image

© 2014 Turner Broadcasting System, Inc. All rights reserved. Change up the kids' meat and cheese sandwiches for these tasty and healthy English muffin sandwiches. Look for light, whole-grain muffins. At about 100 calories, they leave room for a variety of tasty toppings, and the small size is perfect for lunchboxes.

Provided by Turner Broadcasting

Categories     Lunch/Snacks

Time 15m

Yield 1 serving

Number Of Ingredients 5

1 whole-grain English muffin
one 1/4-inch slice fresh mozzarella cheese (1 ounce)
1 plum tomato, sliced
1 teaspoon grated parmesan cheese
1 large fresh basil leaf

Steps:

  • Preheat the oven to 350 degrees F.
  • Toast the muffin until golden brown. Top the bottom half of the muffin with the mozzarella and tomatoes, and then sprinkle with the Parmesan.
  • Place the muffin on a baking sheet and bake until the mozzarella melts and the muffin is slightly golden, 7 to 8 minutes. Let it cool for a couple of minutes before serving. Place the basil leaf on top and close the sandwich. Serve warm.

Nutrition Facts : Calories 147.8, Fat 1.6, SaturatedFat 0.7, Cholesterol 1.5, Sodium 234.9, Carbohydrate 27.7, Fiber 2.8, Sugar 3.7, Protein 6.3

AVOCADO & TOMATO ENGLISH MUFFIN SANDWICH



Avocado & Tomato English Muffin Sandwich image

This has become one of my favorite lunches. You know how you have had something so yummy you crave it for days? This is that kind of yummy to me. The combination of avocado, tomato and cream cheese on a toasted English muffin is just so good I think you will look forward to making it again and again. Enjoy!

Provided by terriers2

Categories     Lunch/Snacks

Time 5m

Yield 2 english muffins, 2 serving(s)

Number Of Ingredients 4

1 avocado, ripe, sliced
1 roma tomato, ripe, chopped (Roma are the perfect flavor and texture for this)
2 tablespoons cream cheese, spreadable (or more to taste)
2 English muffins

Steps:

  • Top toasted english muffins with spreadable cream cheese. (Divide between 4 halves).
  • Layer sliced avocado and chopped tomato evenly over top. (Divide between 4 halves).
  • Sprinkle with salt and pepper or spices to your taste.

EGG MUFFIN SANDWICH



Egg Muffin sandwich image

Make and share this Egg Muffin sandwich recipe from Food.com.

Provided by Devon S

Categories     Breakfast

Time 4m

Yield 1 serving(s)

Number Of Ingredients 5

1 English muffin
1 egg
1 slice light cheese
1 strip bacon, cooked (optional)
salt and pepper

Steps:

  • Toast the english muffin.
  • In a microwaveable cup roughly the same diameter of the muffin, add the egg, a tablespoon of water.
  • Beat the egg, add the bacon (or sandwich meat, or nothing).
  • Microwave on high for 1 to 2 minutes (until egg is cooked) while muffin is toasting.
  • Assemble the muffin and let stand for a few minutes to melt the cheese.

Nutrition Facts : Calories 200.9, Fat 5.7, SaturatedFat 2, Cholesterol 186, Sodium 277.3, Carbohydrate 25.5, Fiber 2, Sugar 2.2, Protein 11.3

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