Mexican scrambled egg sandwiches
3
Points®
Total time: 13 min • Prep: 10 min • Cook: 3 min • Serves: 6 • Difficulty: Easy
Spice up your breakfast routine with this easy egg sandwich that packs bold Mexican flavors 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 flavor 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 flavor. 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.
Ingredients
Cooking spray
2 spray(s)
Egg
6 large egg(s)
Egg whites
4 item(s), large
Scallions
3 Tbsp, sliced
Cilantro
2 Tbsp, fresh, chopped
Table salt
½ tsp
Black pepper
⅛ tsp, freshly ground
Salsa
¾ cup(s), chunky variety
Toasted wheat English muffin
6 item(s)
Instructions
1
Coat a large 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.
4
Serving size: 1 sandwich
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.