Mozzarella and Egg Breakfast Sandwich

by Susan on June 5, 2016

Mozzarella and Egg Breakfast Sandwich

Make a healthier breakfast sandwich with a whole wheat English muffin and eggs scrambled with roasted red peppers and fresh basil.

Total Time: 10 min.
Prep Time: 5 min.
Cooking Time: 5 min.
Yield: 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.***

Print Recipe
Mozzarella and Egg Breakfast Sandwich
Make a healthier breakfast sandwich with a whole wheat English muffin and eggs scrambled with roasted red peppers and fresh basil.
Mozzarella and Egg Breakfast Sandwich
Course Breakfasts
Prep Time 5 minutes
Cook Time 5 minutes
Servings
serving
Course Breakfasts
Prep Time 5 minutes
Cook Time 5 minutes
Servings
serving
Mozzarella and Egg Breakfast Sandwich
Instructions
  1. 1. Combine egg, egg whites, and milk in a medium bowl; whisk to blend.
  2. 2. Heat small nonstick skillet, lightly coated with spray, over medium-low heat.
  3. 3. Add eggs; cook, stirring occasionally, for 2 to 3 minutes.
  4. 4. Add roasted red bell pepper and basil. Season with pepper if desired; cook for 1 to 2 minutes, or until set.
  5. 5. Top muffin half with cheese, eggs, and second muffin half.
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