Mediterranean Cheesy Scrambled Egg English Muffins
These Mediterranean-style Cheesy Scrambled Egg English Muffins are a bright, protein-rich breakfast option that’s as easy to whip up as it is comforting. Fluffy, herby scrambled eggs meet gooey cheese and fresh green onions, all piled on a toasted English muffin. Perfect for busy mornings, lazy brunches, or even a savory snack, this recipe delivers both flavor and nourishment.
Time Required
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 (makes 4 open-faced sandwiches)
Ingredients
For the Scrambled Eggs:
6 large eggs
3 tablespoons whole milk or cream
1 tablespoon olive oil or butter
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon black pepper
Salt to taste
½ cup shredded cheddar or mozzarella cheese
2 tablespoons crumbled feta (optional)
2 tablespoons chopped fresh parsley or chives
For Assembly:
2 English muffins, split and toasted
2 tablespoons cream cheese or hummus (optional spread)
2 tablespoons sliced green onions or fresh herbs for garnish
Instructions
Toast the Muffins:
Split and lightly toast the English muffins until golden and crisp. Spread with cream cheese or hummus if using. Set aside.
Prepare the Egg Mixture:
In a bowl, whisk together eggs, milk, garlic powder, oregano, black pepper, and salt. Stir in the parsley or chives.
Cook the Scrambled Eggs:
Heat olive oil or butter in a nonstick skillet over medium-low heat. Pour in the egg mixture. Let it sit for 20–30 seconds, then gently stir with a spatula, scraping from the edges inward.
Add Cheese:
When eggs are about 80% cooked but still glossy, sprinkle in the shredded cheese and feta. Continue cooking until the cheese is melted and the eggs are soft but cooked through.
Assemble:
Pile the cheesy scrambled eggs onto the toasted muffin halves. Garnish with sliced green onions or extra herbs.
Serve Immediately:
Serve warm with a side salad or fresh fruit.
Tips for Success
Low and Slow: Cook eggs on low heat for a creamy, tender texture.
Use Fresh Herbs: Parsley, dill, or chives add a fresh lift.
Don’t Overcook: Pull eggs off the heat just before fully done—they’ll finish cooking from residual heat.
Add-Ins: Diced olives, sun-dried tomatoes, or baby spinach can be added to the eggs for extra Mediterranean flavor.
Variations
Gluten-Free: Use gluten-free English muffins or serve over sweet potato rounds.
Protein Boost: Add cooked turkey bacon, smoked salmon, or roasted chickpeas.
Vegan: Substitute eggs with tofu scramble, use plant-based cheese, and hummus as spread.
Spicy: Add a pinch of red pepper flakes or a drizzle of harissa.
Q&A
Q: Can I make this ahead of time?
A: You can cook the eggs ahead and refrigerate for up to 2 days. Reheat gently before assembling.
Q: What cheese works best?
A: Cheddar and mozzarella melt well, while feta adds a salty tang. A combo works great!
Q: Can I freeze these?
A: Freeze assembled sandwiches wrapped in foil without green onion garnish. Reheat in oven or toaster oven.
Q: What sides go well with this?
A: Serve with cucumber-tomato salad, fruit, or roasted potatoes.
Nutrition (Per Serving)
Estimated values for 1 open-faced muffin with eggs and cheese.
Calories: 270
Protein: 14g
Fat: 18g
Carbohydrates: 16g
Fiber: 2g
Sugar: 2g
Sodium: 430mg
Conclusion
These Mediterranean Cheesy Scrambled Egg English Muffins offer the perfect harmony of convenience, comfort, and Mediterranean flair. Whether you’re fueling up for a busy day or preparing brunch for guests, this satisfying recipe delivers big flavor with minimal fuss. Make it your own with a variety of toppings and savor the simplicity of a warm, cheesy bite every time.