Make a healthier breakfast sandwich with a whole wheat English muffin and eggs scrambled with roasted red peppers and fresh basil.
Total Time:Â 10 min.
Prep Time:Â 5 min.
Cooking Time:Â 5 min.
Yield:Â 1 serving
Ingredients:
1 large egg
2 large egg whites
1 Tbsp. low-fat milk
Nonstick cooking spray
2 Tbsp. chopped roasted red bell pepper
2 Tbsp. chopped fresh basil
Ground black pepper (to taste; optional)
1 slice part-skim mozzarella cheese (½ oz)
1 whole wheat English muffin, split, toasted
Preparation:
1. Combine egg, egg whites, and milk in a medium bowl; whisk to blend.
2. Heat small nonstick skillet, lightly coated with spray, over medium-low heat.
3. Add eggs; cook, stirring occasionally, for 2 to 3 minutes.
4. Add roasted red bell pepper and basil. Season with pepper if desired; cook for 1 to 2 minutes, or until set.
5. Top muffin half with cheese, eggs, and second muffin half.
***Recipe taken from the Team Beachbody Blog.***
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
serving
|
- 1 large egg
- 2 large egg whites
- 1 Tbsp low-fat milk
- Nonstick cooking spray
- 2 Tbsp chopped roasted red bell pepper
- 2 Tbsp chopped fresh basil
- Ground black pepper to taste
- 1 slice part skim mozzarella cheese
- 1 whole wheat English muffin split, toasted
Ingredients
|
|
- 1. Combine egg, egg whites, and milk in a medium bowl; whisk to blend.
- 2. Heat small nonstick skillet, lightly coated with spray, over medium-low heat.
- 3. Add eggs; cook, stirring occasionally, for 2 to 3 minutes.
- 4. Add roasted red bell pepper and basil. Season with pepper if desired; cook for 1 to 2 minutes, or until set.
- 5. Top muffin half with cheese, eggs, and second muffin half.