Mexican Egg Muffin

PaulaG's Note:

A quick breakfast idea to eat on the go.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 1 English muffin , split and toasted
• 2 large eggs or 4 ounces egg substitute
• 4 teaspoons water
• 2 -3 tablespoons prepared salsa
• 2 slices cheddar cheese
• to taste salt
• to taste black pepper

Directions:

1. In a small bowl, beat egg and water(if using egg substitute, omit the water), salt and pepper to taste.
2. Spray a non-stick skillet with non-stick cooking spray; add egg mixture.
3. Cook and stir until eggs are set.
4. Spoon egg mixture evenly on halves of English Muffin; top with salsa then sliced cheese.
5. Place on baking sheet; broil until cheese begins to melt.

Reviews

[I'mPat]

I often have scrambled eggs on english muffins but never thought to use salsa sauce and I just loved it, added a nice spicy flavour to the dish. I used wholemeal english muffins and a spicy tomatoe salsa and allowed us each a whole muffin (didn't put the salsa on the DM's has she doesn't like it) and I used 3 medium eggs for 2 of us and a little milk instead of water and a sharp vintage cheddar for the cheese. thank you PaulaG, made for the Aussie/Kiwi Recipe Swap #46 November 2010.

[**Mandy**]

I made this for brekky only instead of water with the egg I used some leftover cream, eggs were so creamy & delicious & the salsa & cheese a great addition, very yummy, will make these again! Made for ZWT III.

[Peter J]

Really tasty and quick combination! I used shredded cheddar rather than slices so mixed the cheese and salsa together and spooned over the top.