Straightforward open confronted egg and tomato breakfast melts – Sandwiches made on entire wheat English muffin, egg whites and scallions, topped with tomatoes and melted cheese.
Eggs and Tomato Breakfast Melts
Tomatoes, eggs and scallions are at all times a profitable mixture for me – particularly now when summer time tomatoes are at their sweetest! In case you can’t discover heirloom tomatoes, pink grape tomatoes or cherry tomatoes could be simply as nice.
Eggs and Tomato Breakfast Melts
5 from
3 votes
4
Cals:
160
Protein:
15
Carbs:
16
Fats:
5 Straightforward open confronted egg and tomato breakfast melts – Sandwiches made on entire wheat English muffin, egg whites and scallions, topped with tomatoes and melted cheese.
Course:
Breakfast, Brunch
Delicacies:
American
Prep:
3 minutes minutes
Prepare dinner:
7 minutes minutes
Complete:
10 minutes minutes
Print
Charge
Pin
Save
Saved! WW Factors
Yield:
4 servings
Serving Dimension:
1 breakfast soften 1x 2x 3x
Substances
- ▢ 2 entire grain English muffins, cut up
- ▢ 1 teaspoon olive oil
- ▢ 8 egg whites, whisked
- ▢ 4 scallions, finely chopped
- ▢ kosher salt, to style
- ▢ black pepper, to style
- ▢ 2 oz about 1/2 cup reduced-fat Mexican cheese mix, grated
- ▢ 1/2 cup grape or cherry heirloom tomatoes, quartered
Directions
- Preheat the broiler on excessive.
- Place muffins, lower facet up, on a baking sheet and broil for two minutes or till starting to calmly brown on edges. (Or you are able to do this in your toaster oven)
- Warmth a medium skillet on medium warmth.
- Add oil and sauté 3 of the scallions about 2 to three minutes.
- Add the egg whites, season with salt and pepper and cook dinner, mixing with a picket spoon till cooked via.
- Divide on toasted muffins and prime with tomatoes, cheese and remaining scallions.
- Broil for 1 to 1 1/2 minutes or till cheese has melted, cautious to not burn.
