4 eggs, beaten
2 tablespoons salsa
4 slices cheddar, Swiss or provolone cheese, cut in half
4 whole wheat or multi-grain English muffins, toasted
Scramble eggs in skillet, add salsa and cook until eggs are firm. Split muffin. Place a half slice of cheese on one side of the muffin. Top with a large spoonful of eggs and then another half slice of cheese. Cover with other side of muffin. Let cool about 15 minutes. Wrap in plastic wrap tightly and refrigerate up to four days. To serve, reheat in microwave for 30 seconds to a minute, depending on the size of the sandwich. Makes four servings.
Amee Hoge is a Valley chef, cooking instructor and author of The Braces Cookbook.
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