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


Recipe Summary

30 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1 sandwich
244 calories; protein 21.5g; carbohydrates 29.5g; dietary fiber 4.9g; sugars 6.5g; fat 4.8g; saturated fat 1g; cholesterol 26mg; vitamin a iu 809.3IU; vitamin c 25.5mg; folate 33.5mcg; calcium 225.4mg; iron 3.2mg; magnesium 59.3mg; potassium 317.3mg; sodium 587.9mg.

2 1/2 lean protein, 2 starch