Description
A flavorful, high-protein breakfast sandwich with scrambled eggs, chipotle sauce, and veggies on English muffins. Quick, nutritious, and packed with 32g of protein for a satisfying morning meal.
Ingredients
4 large eggs
¼ cup milk
¼ cup red bell pepper (diced)
¼ cup green bell pepper (diced)
1 tbsp green onion (sliced)
1 tbsp cilantro (chopped)
Black pepper
4 English muffins (split)
1 cup shredded cheese (cheddar or Monterey Jack)
8 slices turkey bacon (optional)
¼ cup mayonnaise (or Greek yogurt)
1–2 chipotle peppers in adobo
1 tsp adobo sauce
1–2 cloves garlic
Fresh cilantro
Salt & pepper
Instructions
Blend mayonnaise, chipotle peppers, garlic, chipotle sauce, cilantro, and seasoning to make the chipotle sauce. Adjust spice to taste.
Cook turkey bacon in a skillet until crispy (optional). Set aside.
Whisk eggs, milk, diced vegetables, and black pepper in a bowl. Cook as scrambled eggs or bake in a pan and cut into portions.
Toast English muffins until golden brown.
Spread chipotle sauce on each muffin half. Layer with cooked eggs, cheese, and turkey bacon. Close the sandwich and serve warm.
Notes
For a vegetarian version, omit the turkey bacon. Serve with a side of fruit or avocado for extra fiber.
Storage: Sandwiches are best served fresh but can be refrigerated for up to 1 day. Reheat in a pan to melt cheese.
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Breakfast
- Method: Frying
- Cuisine: American