Weight Watchers Mexican Scrambled Egg Sandwiches
photo by Bonnie G #2

- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
6 Sandwiches
- Serves:
- 6
ingredients
- 2 sprays cooking spray
- 6 eggs, large, plus 4 large egg whites
- 3 tablespoons scallions, sliced and uncooked
- 2 tablespoons cilantro, fresh and chopped
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper, freshly ground
- 3⁄4 cup salsa, fat free and chunky style
- 6 light English muffins, split and toasted
directions
- Coat large skillet with cooking spray; place over medium high heat.
- In 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 minues (egg mixture should 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 tops.
-
NOTES:
- Add additional fresh sliced tomato, roasted red pepper and/or jalapeno slices if desired.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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