Open-Faced Egg Muffins

• pam original nonstick cooking spray
• 1 cup Egg Beaters egg substitute, original (1 cup = 8 oz)
• 2 English muffins, split and toasted
• 1 medium tomatoes, cut into 4 slices
• 14 cup shredded reduced-fat cheddar cheese (1/4 cup = 1 oz)
• 1 teaspoon chopped fresh chives

1. Preheat broiler.
2. Spray medium nonstick skillet with cooking spray; heat over medium heat.
3. Pour Egg Beaters into skillet.
4. Cook until slightly set; stir.
5. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally.
6. Place muffin halves, cut sides up, on ungreased baking sheet.
7. Top each with 1/4 of the scrambled Egg Beaters, 1 tomato slice and 2 tablespoons cheese.
8. Broil 1 to 2 minutes, or until cheese is melted.
9. Sprinkle chives evenly over all muffins.

egg beaters, muffins, tomatoes, cheddar cheese, fresh chives

Taken from www.food.com/recipe/open-faced-egg-muffins-268502 (may not work)