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Thomas'® Ham, Egg and Cheese Muffin Melt

Thomas'® Ham, Egg and Cheese Muffin Melt

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 Thomas'® Whole Wheat English Muffin
  • 1 1/2 teaspoons yellow or spicy brown mustard
  • 1 tablespoon shredded Cheddar cheese
  • 1 oz. thinly sliced deli ham (about 2 slices) such as Black Forest or Virginia ham
  • 1 large egg, lightly scrambled

Directions

  1. Preheat Breakfast Sandwich Maker until green PREHEAT light comes on.
  2. Split Thomas'® Whole Wheat English Muffin in two. Spread one half of muffin with mustard; set aside.
  3. Lift cover, top ring and cooking plate. Place one half of the English muffin with mustard-side up in bottom ring of Hamilton Beach® Breakfast Sandwich Maker. Top with cheese and ham.
  4. Lower cooking plate and top ring. Add egg to cooking plate. Top with remaining muffin half, split-side down.
  5. Close cover. Cook 4 to 5 minutes.
  6. Slide out cooking plate by rotating handle clockwise.  Lift cover and rings; carefully remove sandwich with plastic spatula.

Serves: 1

Note: Egg muffin sandwiches - done deliciously right with Thomas’® English Muffins and the Hamilton Beach® Breakfast Sandwich Maker (25475).

Test Kitchen Tip: Try a sliced dill pickle under the cheese or honey mustard instead of regular mustard.

NUTRITION INFO:
Calories - 275
Total Fat – 9.5g
Cholesterol – 235mg
Sodium – 745mg
Total Carbohydrate – 27g
Dietary Fiber – 3g
Protein – 20.5g

 

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