Photo of Mexican scrambled egg sandwiches by WW

Mexican scrambled egg sandwiches

Total Time
13 min
10 min
3 min
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.


Cooking spray

2 spray(s)


6 large egg(s)

Egg white(s)

4 item(s), large

Uncooked scallion(s)

3 Tbsp, sliced


2 Tbsp, fresh, chopped

Table salt

½ tsp

Black pepper

tsp, freshly ground

Fat free salsa

¾ cup(s), chunky variety

Toasted wheat English muffin(s)

6 item(s)


  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