Thomas' Breakfast Muffins with Mango Salsa

Ingredients:

• 4 Thomas'® Original English Muffins
• 4 slices American cheese
• 8 eggs
• ½ cup unsweetened almond milk
• 1 bell pepper, finely diced
• 2 large handfuls kale, chopped
• ½ yellow onion, finely diced
• 1-2 cloves garlic, minced
• 1 tbsp olive oil
• salt & pepper

Mango Salsa:

• 2 mangoes, finely diced
• ⅓ cup red onion, finely diced
• 1 jalapeño, seeds and ribs removed, finely diced
• 1 red bell pepper, cored, seeded, finely diced
• 1 clove fresh garlic, minced
• ½ cup fresh cilantro, finely chopped
• 3 tbsp lime juice
• ¼ tsp salt
• ¼ tsp pepper

Directions:

1. Preheat oven to 350°F.
2. Place four 7 oz ramekins on a baking sheet and put 1 tsp butter in each.
3. Place the baking sheet in the oven for a few minutes or until the butter is melted and bubbly.
4. Remove from oven and crack an egg into each ramekin dish and add salt & pepper as desired.
5. Bake for 17 minutes.
6. Split English Muffins with hands or a fork and lay on another baking sheet.
7. Once the oven beeps, pull the tray out and sprinkle eggs with shredded cheese and any seasoning you like.
8. Place both baking sheets back in the oven and cook for 1–2 minutes.
9. Using a spatula, guide eggs out of ramekins and onto their English Muffins. Top with other half of English Muffin and serve.