Thomas'® Vegetarian Panini Muffin

Thomas'® Vegetarian Panini Muffin

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 Thomas'® High Fiber Triple Health English Muffin
  • 1 tablespoon black olive tapenade or Kalamata olive spread
  • 1 oz. slice fresh mozzarella
  • 1 oz. roasted pepper
  • 1 large egg white

Directions

  1. Preheat Breakfast Sandwich Maker until green PREHEAT light comes on.
  2. Split Thomas'® High Fiber Triple Health English Muffin in two. Spread one half of muffin with tapenade; set aside.
  3. Lift cover, top ring and cooking plate. Place half of the English muffin with tapenade side up in bottom ring of Hamilton Beach® Breakfast Sandwich Maker. Top with mozzarella and roasted pepper.
  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).

NUTRITION INFO:
Calories - 285
Total Fat – 15.07g
Cholesterol – 15.31mg
Sodium – 335.6mg
Total Carbohydrate – 28.3g
Dietary Fiber – 7g
Protein – 15.04g

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