Spicy Chicken and Pepper Jack Breakfast Sandwiches

Name: Spicy Chicken and Pepper Jack Breakfast Sandwiches
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 0.5 pound chicken breast (boneless, skinless, sliced into thin cutlets); 1 teaspoon chili powder; 1 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (ground); 1 tablespoon olive oil; 0.5 cup red onion (sliced); 2 eggs (whisked); 0.5 cup liquid egg whites; 2 slice pepper jack cheese; 2 gluten-free English muffins (split and toasted); 2 tablespoon salsa roja

Seared seasoned chicken breast cutlets layered with fluffy scrambled eggs, melted pepper jack, and salsa on toasted gluten-free English muffins.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy

Dietary

High-Protein
Low-Calorie
Gluten-Free
Nut-Free
Low-Sugar

Ingredients

0.5 pound chicken breast (boneless, skinless, sliced into thin cutlets)
1 teaspoon chili powder
1 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (ground)
1 tablespoon olive oil
0.5 cup red onion (sliced)
2 eggs (whisked)
0.5 cup liquid egg whites
2 slice pepper jack cheese
2 gluten-free English muffins (split and toasted)
2 tablespoon salsa roja

Instructions

Season chicken breast cutlets evenly with chili powder, smoked paprika, garlic powder, kosher salt, and black pepper.
Heat 1/2 tablespoon olive oil in a nonstick skillet over medium-high heat. Add seasoned chicken cutlets and sliced red onion. Sauté for 4 to 5 minutes, flipping once, until chicken is cooked through and onions are charred. Transfer to a plate.
Reduce heat to medium and add remaining 1/2 tablespoon olive oil. Whisk together eggs and liquid egg whites, then pour into the skillet. Cook for 2 minutes, folding into two sandwich-sized patties. Top each patty with a slice of pepper jack cheese to melt for 1 minute.
Assemble sandwiches by placing an egg patty with melted cheese and seared chicken cutlets onto the bottom halves of the toasted gluten-free English muffins. Spoon 1 tablespoon salsa roja over each, cap with top halves, and serve.

Notes

Wrap individual assembled sandwiches in foil and refrigerate; reheat in a 350°F oven or toaster oven for 10 minutes.

Nutrition (per serving)

Calories: 450
Protein: 44 g
Carbohydrates: 28 g
Fat: 16 g
Fiber: 3 g
Sodium: 640 mg
Saturated Fat: 5.5 g
Sugar: 3 g
Cholesterol: 240 mg