Tex-Mex Breakfast Sandwich


2 lg egg whites
2 Tbsp reduced-fat shredded sharp cheddar cheese
1 multigrain english muffin, toasted
2 slices avocado, about ½ ounce
4 tsp jarred chunky salsa


1. COAT a small nonstick skillet with cooking spray and heat over medium-high heat.
2. STIR in the egg substitute and cheese and cook 2 minutes per side. 
3. PLACE the eggs on the bottom half of the English muffin. 
4. TOP with the avocado slices and salsa, then replace the top of the muffin.

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