Spicy English Muffin Minis with a Salsa Veggie Scramble

This meal was eggcelent!

Yes, the pun was intended.

Spicy English Muffin Minis with a Salsa Veggie Scramble

I felt hungry ALL DAY yesterday. (a.k.a. I bulldozed through handfuls of almonds like they were candy). Therefore, I had no patience for a long, drawn-out dinner.

So what was the result of my ravenous appetite? A quick, easy meal that takes about 10 minutes to throw together.

Cheap. Healthy. Versatile. Delicious.

Did I mention how much I love eggs?

Serves One

Ingredients

2 eggs
2 tablespoons milk
1/2 tablespoon olive oil
1/4 cup homemade fire-roasted salsa
1/4 cup broccoli florets
1/4 cup diced zucchini
1/4 cup diced green bell peppers
1 whole-wheat English muffin, sliced in half
2 ounces Boar’s Head Chipotle Chicken Breast
2 tablespoons shredded parmesan cheese
2 tablespoons guacamole

Steps

Heat the oil in a large skillet over medium heat.
While waiting, crack the eggs in a bowl, add the milk and whisk everything together. Chop the veggies.
Once the oil is heated, add the eggs and veggies to the skillet. Stir every 30 seconds until the eggs are fluffy and golden-yellow. Remove the pan from the heat and cover.
Slice the muffin in half. Spread one tablespoon guacamole on each half. Layer each muffin with one and one-half slices of chicken. Add one tablespoon cheese to each slice.
Place the minis on a toaster tray and toast for about 4 minutes or until the cheese is brown and bubbly on top.
Add the minis and eggs to your plate. Top the eggs with salsa.
Enjoy!

Questions