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Mozzarella and Egg Breakfast Sandwich

Make a healthier breakfast sandwich with a whole wheat English muffin and eggs scrambled with roasted red peppers and fresh basil.

Mozzarella and Egg Breakfast Sandwich

Mozzarella and Egg Breakfast Sandwich

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By: Team Beachbody
1 serving
Prep Time
5 mins.
Cook Time
5 mins.


  • 1 large egg
  • 2 large egg whites
  • 1 tbsp. low-fat milk
  • Nonstick cooking spray
  • 2 tbsp. chopped roasted red bell pepper
  • 2 tbsp. chopped fresh basil
  • Ground black pepper (to taste; optional)
  • 1 slice part-skim mozzarella cheese (½ oz)
  • 1 whole wheat English muffin, split, toasted


Here are your instructions:

  1. Combine egg, egg whites, and milk in a medium bowl; whisk to blend.

  2. Heat small nonstick skillet, lightly coated with spray, over medium-low heat.

  3. Add eggs; cook, stirring occasionally, for 2 to 3 minutes.

  4. Add roasted red bell pepper and basil. Season with pepper if desired; cook for 1 to 2 minutes, or until set.

  5. Top muffin half with cheese, eggs, and second muffin half.

Recipe Notes

Mozzarella and Egg Breakfast Sandwich

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Nutritional Information (per serving):
Calories: 316
Total Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 196 mg
Sodium: 557 mg
Carbohydrates: 35 g
Fiber: 2 g
Sugar: 2 g
Protein: 24 g

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