Mexican Egg Breakfast Sandwich


These icy temperatures are relentless. Is it just me, or has this winter been colder, longer and more of a bummer than those in the past? It seems like the whole country has been beaten and battered by the ugly bully named winter. Isn’t it technically spring? I just want to see some tulips and daffodils in the tree lawns already!

One of the biggest struggles I’ve had this winter is just getting out of bed in the morning. My bed is just so warm and cozy, and 5:30am is just way too early for me these days. It really takes every ounce of willpower to leave my bed when it’s so dark and cold, but alas, such is life, and this is definitely a first world problem. But as a lifelong morning person who has avoided caffeine for most of her life, I now understand those coffee addicts that wait in line at Starbucks for 30 minutes every day.

Since I don’t feel “awake” until long after I’ve left my bed even though my eyes are open, I’ve started relying entirely on my breakfasts to fuel me through my mornings. I’ve found a need for instant carb energy and long-lasting protein energy, with just enough good fats to get my brain working. Using this Weight Watchers recipe as a starting point, I added more veggies and a sprinkle of cheese to make a satisfying and balanced breakfast sandwich that is sure to carry you through your morning.


Mexican Egg Breakfast Sandwich
Serves: 6 (see notes)
Preparation time: 10 minutes
Cooking time: <5 minutes

2 sprays cooking spray
6 eggs
4 egg whites (I recommend pre-separated liquid egg whites)
3 Tbsp scallions, sliced
1/4 cup bell pepper, chopped
1/4 cup onion, chopped
2 Tbsp fresh cilantro, chopped
Salt and pepper, to taste
6 light English muffins, sliced in half
6 Tbsp reduced fat cheddar cheese
3 Tbsp fat free salsa

  1. Heat a large skillet over medium-low heat, and coat with cooking spray.
  2. In a bowl, whisk together eggs, egg whites, scallions, bell pepper, onion, cilantro, salt and pepper until well combined. Pour into skillet and cook, scrambling until set (see notes). Remove from heat.
  3. Divide scrambled eggs evenly on top of the English muffin bottoms. Sprinkle 1 Tbsp of cheese on top of the eggs, and repeat for all English muffins. Spread 1/2 Tbsp of salsa on the inside of each English muffin top. Close sandwich, and serve warm.

This recipe can be really simply cut down to 1 or 2 servings for a quick breakfast-on-the-go. If you are making single servings and have a small egg skillet, you can pour the egg mixture into that, and instead of scrambling, cook the eggs without stirring for 2 minutes, flip, and cook for 2 additional minutes to form an egg patty.
For an easy grab-and-go weekday breakfast, make all 6 sandwiches, wrap each individually in wax paper, and freeze for up to 7 days. When ready to eat, microwave for 1-2 minutes, or until heated through.







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