Salsa & Scrambled Egg Sandwiches Recipe
Salsa & Scrambled Egg Sandwiches Recipe photo by Taste of Home

Salsa & Scrambled Egg Sandwiches Recipe

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Power up with a breakfast that keeps you going all morning long. In my humble opinion, this sandwich tastes so much better than anything that comes from a drive-thru! —Marcia Conlon, Traverse City, Michigan
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 8 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup salsa, divided
  • 1/2 cup shredded cheddar cheese
  • 4 whole wheat English muffins, split and toasted
  • 1/4 cup reduced-fat spreadable cream cheese
  • 1 medium ripe avocado, peeled and cubed
  • 1/2 small lime
  • Reduced-fat sour cream, optional

Nutritional Facts

2 open-faced sandwiches (calculated without sour cream) equals 454 calories, 24 g fat (9 g saturated fat), 396 mg cholesterol, 1111 mg sodium, 37 g carbohydrate, 7 g fiber, 25 g protein.


  1. In a large bowl, whisk eggs, salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Add 1/2 cup salsa and cheese; stir gently until cheese is melted.
  2. Spread cut sides of English muffins with cream cheese and remaining salsa. Top with scrambled eggs and avocado. Squeeze lime juice over tops. If desired, serve with sour cream. Yield: 4 servings.
Originally published as Salsa & Scrambled Egg Sandwiches in Simple & Delicious June/July 2014

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Reviewed Aug. 24, 2014

"This was good but not outstanding. Just 1/2 a muffin is more than a generous portion. Very filling."

Reviewed Jun. 2, 2014

"We loved this! The cream cheese really pulls everything together beautifully. Each ingredient is an important piece of this yummy puzzle."

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