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
Salsa & Scrambled Egg Sandwiches
Salsa & Scrambled Egg Sandwiches
Prep Time
20 min
Cook Time
5 min
Yield
4 servings
Ingredients
- 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
Directions
- In a large bowl, whisk eggs, salt and pepper. Place a large 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.
- 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.
Nutrition 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.
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