Salsa & Scrambled Egg Sandwiches


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25 minutes
Salsa & Scrambled Egg Sandwiches


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


In a large bowl, whisk eggs, salt and pepper. Place a large nonstick 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.


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