Eggs and Tomato Breakfast Melts

Name: Eggs and Tomato Breakfast Melts
Total time: 10 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 whole grain English muffins (split); 1 teaspoon olive oil; 8 egg whites (whisked); 4 scallions (finely chopped); kosher salt (to taste); black pepper (to taste); 2 oz about 1/2 cup reduced-fat Mexican cheese blend, grated; 1/2 cup grape or cherry heirloom tomatoes (quartered)

Easy open faced egg and tomato breakfast melts – Sandwiches made on whole wheat English muffin, egg whites and scallions, topped with tomatoes and melted cheese.

⏱️ 10 min 🔪 Prep: 3 min 🔥 Cook: 7 min 📊 Easy 👁️ 15 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

2 whole grain English muffins (split)
1 teaspoon olive oil
8 egg whites (whisked)
4 scallions (finely chopped)
kosher salt (to taste)
black pepper (to taste)
2 oz about 1/2 cup reduced-fat Mexican cheese blend, grated
1/2 cup grape or cherry heirloom tomatoes (quartered)

Steps

Preheat the broiler on high.
Place muffins, cut side up, on a baking sheet and broil for 2 minutes or until beginning to lightly brown on edges. (Or you can do this in your toaster oven)
Heat a medium skillet on medium heat.
Add oil and sauté 3 of the scallions about 2 to 3 minutes.
Add the egg whites, season with salt and pepper and cook, mixing with a wooden spoon until cooked through.
Divide on toasted muffins and top with tomatoes, cheese and remaining scallions.
Broil for 1 to 1 1/2 minutes or until cheese has melted, careful not to burn.