Omelet in an English Muffin

Omelet in an English Muffin

  • Prep: 23 min
  • Cook Time: 5 min
  • Total: 28 min
  • Serving: 5
You can skip the fast-food restaurant and make your own egg 'n' muffin sandwich.


  • 1/2 cup egg substitute
  • 14 cup water
  • 1/2 teaspoon dried basil
  • 1/3 cup finely chopped fully cooked ham
  • 1/4 cup sliced green onions
  • 1/4 cup shredded mozzarella cheese
  • 1/3 cup ranch style dressing
  • 1 teaspoon prepared mustard
  • 5 english muffins, split and toasted.


  1. In small bowl, beat together the egg substitute, water and basil.
  2. Stir in the ham and onions.
  3. Pour the egg mixture into a preheated large skillet and cook over medium heat until mixture begins to set.
  4. Using a large spoon, lift and turn the egg mixture so it cooks evenly.
  5. Remove the skillet from the heat and stir in the cheese.
  6. Set the mixture aside.
  7. In small bowl, stir together the dressing and mustard.
  8. Spread the dressing mixture onto the muffin halves.
  9. Spoon the egg mixture onto half of the muffin and top with the remaining muffin halves.
  10. These can be frozen for later use.


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