Egg White Salad English Muffin

A Low-Fat Breakfast Option

PHOTO: Thomas English Muffins egg white salad english muffin is shown here.
Difficulty: Easy
Cook Time: min


  • 1 Thomas'® Light Multi-Grain English Muffin
  • 3 large eggs
  • 2 tbsp. Greek low-fat plain yogurt
  • 1/4 tsp. dill
  • 6 slices cucumber
  • 2 slices tomato
  • Cooking Directions

    Hard-boil the eggs. When done, separate and discard yolks. Place egg whites in a mixing bowl, finely chop, and then add the yogurt and dill. Mix all ingredients. Split and toast the English muffin. Top each half of English muffin with 3 thin slices of cucumber, a slice of tomato, and 1/2 of the egg salad mixture. Serve open-faced.

    Recipe courtesy Thomas' English Muffin.


    Calories – 189

    Total Fat – 2g

    Cholesterol – 2mg

    Sodium – 342mg

    Total Carbohydrate – 31g

    Dietary Fiber – 9g

    Protein – 20g

    Recipe Summary

    Main Ingredients: greek yogurt, eggs, dill

    Course: Breakfast

    More Recipes You May Like
    Emeril's Herbed Cheesy Eggs on Muffin
    A Cheesy Breakfast Treat
    Emeril's Hash Brown Potatoes
    Potatoes With a Spicy Kick
    Protein Press English Muffin
    An Extra Dose of Protein
    Thomas' Egg Muffin Sandwich
    A Quick and Easy Breakfast
    Emeril's English Muffin Monte Cristo
    Gourmet Brunch On-the-Go
    Carla Hall's Southern chopped salad recipe
    Try this healthy salad with a twist!
    McDonald's Egg McMuffin
    Tastes Just Like the Original
    Muffin Frittatas
    Delicious Muffin-Style Eggs