Eggs and Tomato Breakfast Melts Recipe

Eggs and Tomato Breakfast Melts Recipe

How To Make Eggs and Tomato Breakfast Melts

Eggs, tomatoes, and cheese in a savoury sandwich breakfast melts recipe! Make your mornings as enjoyable as this breakfast meal.

Preparation: 3 minutes
Cooking: 7 minutes
Total: 10 minutes



  • 2whole grain English muffins,split
  • 1tspolive oil
  • 8egg whites,whisked
  • 4scallions,finely chopped
  • kosher salt,to taste
  • black pepper,to taste
  • 2ozMexican cheese blend,about ½ cup, reduced-fat, grated
  • ½cupgrape tomatoes,or cherry heirloom, quartered


  1. Preheat the broiler on high.

  2. Place muffins, cut side up, on a baking sheet and broil for 2 minutes or until beginning to lightly brown on edges.

  3. Heat a medium skillet on medium heat.

  4. Add oil and sauté 3 of the scallions about 2 to 3 minutes.

  5. Add the egg whites, season with salt and pepper and cook, mixing with a wooden spoon until cooked through.

  6. Divide on toasted muffins and top with tomatoes, cheese and remaining scallions.

  7. Broil for 1 to 1 1/2 minutes or until cheese has melted, careful not to burn.


  • Calories: 168.25kcal
  • Fat: 6.66g
  • Saturated Fat: 3.00g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 2.11g
  • Polyunsaturated Fat: 0.59g
  • Carbohydrates: 15.55g
  • Fiber: 2.06g
  • Sugar: 1.79g
  • Protein: 12.15g
  • Cholesterol: 14.46mg
  • Sodium: 311.32mg
  • Calcium: 164.90mg
  • Potassium: 248.43mg
  • Iron: 1.21mg
  • Vitamin A: 54.08µg
  • Vitamin C: 5.82mg
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