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Eggs and Tomato Breakfast Melts

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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.

Eggs and Tomato Breakfast Melts

5 from 2 votes
4
Cals:160
Protein:15
Carbs:16
Fat:5
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.
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.
Prep: 3 mins
Cook: 7 mins
Total: 10 mins
Yield: 4 servings
Serving Size: 1 breakfast melt

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.

Last Step:

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Nutrition

Serving: 1 breakfast melt, Calories: 160 kcal, Carbohydrates: 16 g, Protein: 15 g, Fat: 5 g, Saturated Fat: 0.5 g, Cholesterol: 8 mg, Sodium: 329 mg, Fiber: 3 g, Sugar: 4 g

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27 comments on “Eggs and Tomato Breakfast Melts”

  1. Just made this for breakfast and it was delicious and very filling. I ate two! Love your recipes, Gina!

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