I’m in love with these easy open faced breakfast sandwiches made on a whole wheat English muffin with egg whites and scallions, then topped with heirloom tomatoes and melted cheese – mmm!
Tomatoes, eggs and scallions are always a winning combination for me – especially now when summer tomatoes are at their sweetest! If you can’t find heirloom tomatoes, red grape tomatoes or cherry tomatoes would be just as great.
Eggs and Tomato Breakfast Melts
Servings: 4 • Size: 1 breakfast melt • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 160 • Fat: 5 g • Carb: 16 g • Fiber: 3 g • Protein: 15 g • Sugar: 4 g
Sodium: 329 mg (without salt) • Cholest: 8 mg
- 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
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.
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