Mexican Scrambled Egg Sandwiches
Spice up your breakfast routine with this easy egg sandwich that packs bold Mexican flavours into your morning meal. And the best part? It’s ready in less than 15 minutes. It’s also an easy recipe to tweak. Change up the flavour with spicy salsa or salsa verde—or even incorporate fresh guacamole. Stir in ground cumin or paprika to the egg mixture before you scramble for extra flavour. Want to eat it on the run? Wrap it up in whole grain flour tortilla and make a breakfast burrito instead. Add fresh sliced tomato, sliced water-packed roasted red peppers, or jalapeño slices, if you’d like.
6 large egg(s)
4 egg white(s)
3 tbsp(s), sliced
2 tbsp(s), fresh, chopped
⅛ pinch(es), freshly ground
Fat free salsa
Light English muffin
6 muffin(s), split and toasted
- 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).
- Remove from heat and gently fold in salsa.
- Place 1/6 of eggs on top of each muffin bottom. Top with muffin tops.
- Yields 1 sandwich per serving.