Photo: Leigh Beisch
Prep Time
10 Mins
Cook Time
5 Mins
Yield
6 servings (serving size: 1/2 cup egg mixture over 1/2 toasted english muffin)

This filling breakfast of scrambled eggs, salmon, and spinach on whole wheat English muffins is quick, easy, and satisfying!

This protein-packed wake-up call is full of the heart-healthy good fats—omega-3s. Substitute a plain English muffin with a whole-wheat variety and get triple the fiber and iron and almost six times the calcium.

How to Make It

Step 1

Heat oil in medium nonstick skillet over medium heat. Combine eggs and pepper in medium bowl; stir well with whisk. Pour egg mixture into skillet; cook 30 seconds or until mixture begins to thicken, stirring slowly with wooden spoon.

Step 2

Stir in salmon and cream cheese; cook 30 seconds, smashing cream cheese lumps with spoon. Stir in spinach; cook 2 minutes or until spinach wilts and eggs are cooked, stirring constantly. Top each muffin half with 1/2 cup egg mixture. Garnish with chives, if desired.

Step 3

Note: Nutritional analysis includes Sugars 3g.

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