Preheat the oven to 200°F.
Toast the muffins then spread the cut sides with the goat cheese. Place the muffins on a small baking sheet and keep warm in the oven.
Beat the eggs, milk or water and salt in a medium bowl until well blended. Stir in the sundried tomatoes and basil. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the egg mixture and let cook until just starting to set, about 45 seconds. Stir the eggs gently a few times, cooking until just set, about 1 1/2 to 2 minutes longer. Remove from the heat.
Remove the muffins from the oven and place two halves, cheese side up, onto each of four plates. Spoon the egg mixture evenly over the muffin halves. Serve immediately.
Prepared tapenade may be spread on the toasted muffins along with the goat cheese, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (187g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 371 (66%)|
|Amt Per Serving||% DV|
|Total Fat 41.2g||55 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 1299mg||400 %|
|Sodium 609mg||21 %|
|Potassium 525mg||14 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.9g|
|Protein 44.3g||63 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 563
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