Scrambled Salsa Egg Sandwiches Recipes

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WEIGHT WATCHERS MEXICAN SCRAMBLED EGG SANDWICHES



Weight Watchers Mexican Scrambled Egg Sandwiches image

This was found on the WW site and is so fast, easy and only 2 Free Style Points, add to that it taste so good and what could be better.

Provided by Bonnie G 2

Categories     Breakfast

Time 15m

Yield 6 Sandwiches, 6 serving(s)

Number Of Ingredients 8

2 sprays cooking spray
6 eggs, large, plus 4 large egg whites
3 tablespoons scallions, sliced and uncooked
2 tablespoons cilantro, fresh and chopped
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground
3/4 cup salsa, fat free and chunky style
6 light English muffins, split and toasted

Steps:

  • Coat large skillet with cooking spray; place over medium high heat.
  • In bowl, beat together eggs, egg whites, scallions, cilantro, salt and pepper until blended.
  • Pour into skillet and scramble just until barely set, about 2 1/2 minues (egg mixture should be slightly wet; be careful not to overcook).
  • Remove from heat and gently fold in salsa.
  • Place 1/6 of eggs on top of each muffin bottom.
  • Top with tops.
  • NOTES:.
  • Add additional fresh sliced tomato, roasted red pepper and/or jalapeno slices if desired.

Nutrition Facts : Calories 210.8, Fat 5.8, SaturatedFat 2, Cholesterol 186, Sodium 666, Carbohydrate 27.8, Fiber 2.6, Sugar 3.3, Protein 11.9

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