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Salsa & Scrambled Egg Sandwiches

Name: Salsa & Scrambled Egg Sandwiches
Prep time: 20 min
Cook time: 5 min
Total time: 25 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

2 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Jan. 21, 2023

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 Recipe photo by Taste of Home

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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.

Salsa & Scrambled Egg Sandwiches

Ingredients

Directions

Nutrition Facts

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