Eggs and Tomato Breakfast Melts

Easy open faced egg and tomato breakfast melts – Sandwiches made on whole wheat English muffin, egg whites and scallions, topped with tomatoes and melted cheese.

Easy open faced egg and tomato breakfast melts – Sandwiches made on whole wheat English muffin, egg whites and scallions, topped with tomatoes and melted cheese.Eggs and Tomato Breakfast Melts


Easy open faced egg and tomato breakfast melts – Sandwiches made on whole wheat English muffin, egg whites and scallions, topped with tomatoes and melted cheese.

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.

Easy open faced egg and tomato breakfast melts – Sandwiches made on whole wheat English muffin, egg whites and scallions, topped with tomatoes and melted cheese.

Easy open faced egg and tomato breakfast melts – Sandwiches made on whole wheat English muffin, egg whites and scallions, topped with tomatoes and melted cheese.

Easy open faced egg and tomato breakfast melts – Sandwiches made on whole wheat English muffin, egg whites and scallions, topped with tomatoes and melted cheese.
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Eggs and Tomato Breakfast Melts

3
Freestyle Points
160
Calories
Prep Time: 3 mins
Cook Time: 7 mins
Total Time: 10 mins
Yield: 4 servings
COURSE: Breakfast, Brunch
CUISINE: American
Easy open faced egg and tomato breakfast melts – Sandwiches made on whole wheat English muffin, egg whites and scallions, topped with tomatoes and melted cheese.

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1breakfast melt, Calories: 160kcal, Carbohydrates: 16g, Protein: 15g, Fat: 5g, Saturated Fat: 0.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 8mg, Sodium: 329mg, Potassium: 0mg, Fiber: 3g, Sugar: 4g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 3
Points +: 4