Arugula Breakfast Sandwich

 

Ingredients:

3 whole grain English muffins, split
2 Tbsp. butter butter
6 large egg(s)
3 c. arugula

Directions:

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

 

 

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