Mexican Scrambled Egg Sandwiches

Published May 3, 2016

SmartPoints: 5  |  Prep Time: 10 min  |  Cook Time: 3 min  |  Serves: 6  |  Difficulty: Easy


Spice up your breakfast routine with this easy egg sandwich. Change up the flavour with spicy or green salsa.


  • 2 spray(s) cooking spray
  • 6 large egg(s)
  • 4 item(s) egg white(s)
  • 3 Tbsp uncooked scallion(s), sliced
  • 2 Tbsp cilantro, fresh, chopped
  • 1⁄2 tsp table salt
  • 1⁄8 tsp black pepper, freshly ground
  • 3⁄4 cup(s) fat free salsa, chunky variety
  • 6 item(s) light English muffin, split and toasted


  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat. In a bowl, beat together eggs, egg whites, scallions, cilantro, salt and pepper until blended; pour into skillet and scramble just until barely set, about 2 1/2 minutes (egg mixture should still be slightly wet; be careful not to overcook).
  2. Remove from heat and gently fold in salsa.
  3. Place 1/6 of eggs on top of each muffin bottom. Top with muffin tops. Yields 1 sandwich per serving.


Want to eat it on the run? Wrap it up in whole grain flour tortilla and make a breakfast burrito instead (might affect PointsPlus values). Add fresh sliced tomato, sliced water-packed roasted red peppers and/or jalapeno slices, if desired.