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Salsa & Scrambled Egg Sandwiches

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


  • 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


  • 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.
  • 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.
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Average Rating:
  • justmbeth
    Aug 24, 2014

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

  • mbdumee
    Jun 2, 2014

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