Scrambled Salsa Egg Sandwiches
Get ready to elevate your breakfast game with these scrumptious Scrambled Salsa Egg Sandwiches! This quick and easy recipe combines fluffy scrambled eggs with a zesty kick of salsa, creating a savory flavor explosion that's perfect for busy mornings. Toasted bread or English muffins serve as the ideal vehicle for the creamy scrambled eggs, which are topped with melty cheddar cheese for a touch of indulgence. With just 20 minutes from start to finish, these sandwiches are an unbeatable choice whether you're fueling up for the day or enjoying a casual brunch. Plus, a dollop of mayonnaise adds optional creaminess, making every bite irresistible. Keywords: scrambled eggs recipe, salsa egg sandwiches, breakfast sandwiches, quick breakfast ideas, cheesy egg sandwich.
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Recipe Information
Ingredients
- 4 Large eggs
- 2 tablespoons Milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Butter
- 0.25 cup Salsa
- 0.5 cup Cheddar cheese (shredded)
- 4 slices Bread (such as sandwich bread or English muffins)
- 2 tablespoons Mayonnaise (optional)
Instructions
Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper. Whisk together until well combined.
Heat a medium-sized non-stick skillet over medium heat. Melt the butter in the skillet, tilting it to coat the bottom evenly.
Pour the egg mixture into the skillet. Allow it to cook for 10-15 seconds, then use a spatula to gently push the eggs from the edges toward the center. Continue to cook, stirring occasionally, until the eggs are scrambled but still soft and fluffy, about 2-3 minutes.
Reduce the heat to low and stir in the salsa. Cook for an additional 1-2 minutes, or until heated through and fully incorporated. Remove from heat.
Toast the bread slices or English muffins until golden brown.
Optional: Spread a thin layer of mayonnaise on one side of each bread slice or English muffin for added creaminess.
Assemble the sandwiches by dividing the scrambled salsa eggs evenly between the bread slices. Sprinkle shredded cheddar cheese on top of the eggs.
Close the sandwiches with the remaining bread slices, pressing lightly to help the cheese melt slightly. Serve warm and enjoy!
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 2831 mg | 123% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 12.2 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 780 mg | 60% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
