Salsa & Scrambled Egg Sandwiches Recipe

4.5 2 2
Salsa & Scrambled Egg Sandwiches Recipe
Salsa & Scrambled Egg Sandwiches Recipe photo by Taste of Home
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Salsa & Scrambled Egg Sandwiches Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 whole grain English muffin toasted
  • 2 eggs lightly beaten
  • 2 T shredded Swiss or cheddar cheese
  • 2 T plus 1 tsp. Prepared jarred salsa
  • 2 tsp. Low fat cream cheese
  • Salt and black pepper
  • Optional: Squeeze of fresh lime juice and a dollop of light sour cream

Directions

Lightly spray a small frying pan with cooking spray over medium heat. Add eggs to pan and scramble until eggs are set to taste.
Fold cheese and salsa into eggs and stir until cheese is melted.
Season with salt and pepper to taste.
Spread cream cheese on toasted English muffin halves.
Spoon 1T of salsa on each half then the egg mixture.
Squeeze some fresh lime juice over top and add a dollop of sour cream is desired. Eat open faced or close the muffin to eat on the run.
Originally published as Salsa & Scrambled Egg Sandwiches in Simple & Delicious June/July 2014

Nutritional Facts

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

  • 1 whole grain English muffin toasted
  • 2 eggs lightly beaten
  • 2 T shredded Swiss or cheddar cheese
  • 2 T plus 1 tsp. Prepared jarred salsa
  • 2 tsp. Low fat cream cheese
  • Salt and black pepper
  • Optional: Squeeze of fresh lime juice and a dollop of light sour cream
  1. Lightly spray a small frying pan with cooking spray over medium heat. Add eggs to pan and scramble until eggs are set to taste.
  2. Fold cheese and salsa into eggs and stir until cheese is melted.
  3. Season with salt and pepper to taste.
  4. Spread cream cheese on toasted English muffin halves.
  5. Spoon 1T of salsa on each half then the egg mixture.
  6. Squeeze some fresh lime juice over top and add a dollop of sour cream is desired. Eat open faced or close the muffin to eat on the run.
Originally published as Salsa & Scrambled Egg Sandwiches in Simple & Delicious June/July 2014

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Reviews forSalsa & Scrambled Egg Sandwiches

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MY REVIEW
justmbeth User ID: 1196484 198128
Reviewed Aug. 24, 2014

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

MY REVIEW
[email protected] User ID: 1289836 140761
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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