Arugula Breakfast Sandwich

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The full flavor of the egg balances the sharp flavor of the arugula in this creative breakfast sandwich.
  • 3 whole grain English muffins, split
  • 2 Tbsp. butter butter
  • 6 large egg(s)
  • 3 c. arugula
1. Toast the English muffins and spread with butter 2. Scramble the eggs 3. Assemble a sandwich by placing 1/2 c. of arugula and one scrambled egg on top of each English muffin half.
Yield: 6 open face sandwiches
Serving Size: One sandwich is 1 oz grain, 2 oz meat/ meat alternate and a 1/4 c. vegetable for a 3-5 year old at breakfast.
Credit: Self Magazine
Recipe Information:  Vegetables- Dark Green   Grain  Whole Grain-Rich  Vegetarian