Southwest Breakfast Protein SandwichBreakfast
Add the flavors and spices of the Southwest with an egg breakfast sandwich recipe that adds 25 grams of protein at breakfast when paired with an 8-ounce glass of milk.
- 1 – English muffin
- 2 – large eggs
- 1/3 cup – milk
- 1/4 teaspoon – black pepper, ground
- 1/2 teaspoon – chili powder
- 1/2 teaspoon – ground cumin
- 2 tablespoons – green bell pepper, diced
- 2 tablespoons – red bell pepper, diced
- 1/4 cup – shredded Monterey Jack cheese
- 1 slice – reduced-sodium deli ham, sliced in half
- 1/4 avocado, sliced
- Pair each serving with:
- 8-ounce glass of milk
Preheat oven to 350°F. In a medium bowl combine eggs, 1/3 cup milk, pepper, chili powder, and cumin and whisk well. Stir in diced bell peppers.
Heat a medium non-stick pan or skillet over medium heat. Transfer egg mixture to the pan or skillet and stir for 4-5 minutes until eggs are scrambled and fully cooked. Slice English muffin in half so that there are two slices. On top of each slice, sprinkle 2 tablespoons of cheese, one of the half slices of ham, half of the scrambled egg mixture, and half of the sliced avocados.
Place sandwiches on a foil-lined baking sheet. Bake for 5-8 minutes until cheese is melty and ham is heated through. Serve immediately along with an 8-ounce glass of milk.
Recipe and photo by Tiffany Edwards of Creme de la Crumb
350 calories; 14 g fat; 5 g saturated fat; 210 mg cholesterol; 25 g protein; 32 g carbohydrates; 3 g fiber; 550 mg sodium; 510 mg calcium. Nutrition figures based on using fat-free milk, and include an 8-ounce glass of milk.