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Egg and Mushroom Breakfast Sandwich
Source: dLife

Egg, onion, ginger, and mushrooms on an english muffin.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 177.0
Total Carbs 21.8 g
Dietary Fiber 2.9 g
Sugars 5.8 g
Total Fat 5.8 g
Saturated Fat 1.7 g
Unsaturated Fat 1.0 g
Potassium 384.9 mg
Protein 10.8 g
Sodium 236.4 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  butter flavored cooking spray
1 each  medium onions
0 1/4 lb  fresh mushrooms
1 tbsp  fresh ginger root
2 tbsp  fat free reduced sodium chicken broth
1 pinch  salt
1 pinch  black pepper
2 each  eggs
1 each  English Muffin, plain, enriched
1 pinch  chervil, ground
  1. Spray a skillet with cooking spray. Cook the onion over low heat for approximately 4 minutes, stir frequently. Add the mushrooms, ginger, and broth and cook, covered, for about 5 minutes. Sprinkle with salt and pepper.
  2. Poach the eggs and toast the English muffins.
  3. Top each muffin evenly with half of the mushroom mixture. Place the eggs on top of the mushroom mixture and sprinkle with the chervil.

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