This breakfast sandwich will satisfy your hunger for hours. It features Italian-seasoned scrambled eggs, shredded chicken breast and strips of roasted sweet peppers atop a pesto-smeared toasted whole-grain English muffin. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Lightly coat a large nonstick skillet with cooking spray. In a small bowl combine egg product, Italian seasoning and salt. Heat skillet over medium heat; pour in egg mixture. Cook without stirring, until mixture begins to set on the bottom and around edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.

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  • Spread cut sides of English muffins with pesto. Top bottom halves of muffins with egg mixture, chicken, roasted red pepper and muffin tops. Serve warm.

Nutrition Facts

243 calories; 4.8 g total fat; 1 g saturated fat; 26 mg cholesterol; 588 mg sodium. 317 mg potassium; 29.5 g carbohydrates; 4.9 g fiber; 6 g sugar; 21.5 g protein; 809 IU vitamin a iu; 26 mg vitamin c; 33 mcg folate; 225 mg calcium; 3 mg iron; 59 mg magnesium;