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Homemade Eggs and Tomato Breakfast Melts photo

Eggs and Tomato Breakfast Melts

Start your day with these delicious Eggs and Tomato Breakfast Melts! Creamy egg whites and fresh heirloom tomatoes on toasted muffins make for a satisfying breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 whole 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 reduced-fat Mexican cheese blend grated
  • 1/2 cup grape or cherry heirloom tomatoes quartered

Equipment

  • Non-stick skillet
  • Spatula
  • Mixing Bowl
  • Knife
  • Cutting board
  • Toaster or Oven

Method
 

Instructions
  1. Step 1: Prepare the English Muffins. Begin by splitting the whole grain English muffins in half. Toast them in a toaster or under the broiler until they are golden brown and crispy.
  2. Step 2: Cook the Egg Whites. In a non-stick skillet, heat the olive oil over medium heat. Pour in the whisked egg whites and gently stir with a spatula. Season with kosher salt and black pepper to taste.
  3. Step 3: Add Scallions and Cheese. Once the egg whites are nearly cooked, sprinkle the scallions and cheese over the top. Allow the cheese to melt slightly.
  4. Step 4: Assemble the Melts. Take the toasted English muffins and divide the cheesy egg mixture among them. Top with quartered heirloom tomatoes.
  5. Step 5: Serve and Enjoy. Your Eggs and Tomato Breakfast Melts are ready! Serve warm, possibly with fresh fruit or a light salad.

Notes

  • Prep the egg whites and veggies the night before to save time.
  • Use fresh English muffins for the best texture.
  • Consider adding avocado or fresh herbs for extra flavor.