Scrambled Eggs With Spinach on Whole Wheat English Muffin

With 9 grams of dietary fiber, this breakfast will help get you through that 11am meeting.

Eggs on Whole Wheat English Muffin
Eggs on Whole Wheat English Muffin
  • Makes: 1 serving
  • Prep time: 5 minutes
  • Total time: 10 minutes


  • Cooking oil spray
  • 1 tablespoon sliced spring onion
  • 1 Whole Wheat English Muffin sliced in half
  • 1 egg plus 1 egg white scrambled with a fork
  • 8 teaspoons Benefiber Original
  • 1 cup fresh spinach
  • Pinch of salt
  • Black pepper to taste


  1. Heat medium-size heavy bottom skillet over medium heat. Spray pan with cooking oil spray and add spring onion, cook for 2 minutes.
  2. While spring onion is cooking, toast English Muffin in a toaster or oven.
  3. Whisk together egg, egg white and Benefiber. Add egg mixture to the spring onions and cook for 2 more minutes, stirring constantly. Add spinach and fold in to egg mixture until wilted, about 1 minute. Season with salt and pepper.
  4. Assemble by making a sandwich in the English Muffin with egg mixture.

Nutritional Information (Per 1 Serving)

Contains 2 teaspoons of Benefiber (2 teaspoons = 3 grams of fiber)*

  • Calories: 249
  • Protein: 17g
  • Carbohydrate: 33g
  • Dietary Fiber: 9g
  • Sugars: 1g
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 212mg
  • Calcium: 126mg
  • Sodium: 466mg

*Read product label before recipe preparation

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