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Scrambled Eggs on Wheat Toast

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Scrambled Eggs on Wheat Toast

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Course: Breakfast
Cuisine: American
Keyword: Scrambled Eggs on Wheat Toast
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 368kcal


  • 8 slice bread, whole wheat
  • 1 none cooking spray
  • 8 large egg
  • 1/4 cup milk
  • 1 cup spinach
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/8 cup salsa

Serve With

  • 2 medium orange


  • Place bread slices in the toaster.
  • Spray a skillet with cooking spray and heat over medium.
  • Whisk together eggs and milk; pour into heated pan. Cook until eggs are set, stirring frequently to scramble.
  • Chop spinach and add to eggs; stir together and allow spinach to wilt. Season with salt and pepper to taste.
  • Divide eggs among 4 pieces of toast. Top with salsa and the remaining bread slices.
  • Serve with orange wedges on the side.
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Calories: 368kcal | Carbohydrates: 42g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 374mg | Sodium: 579mg | Fiber: 8g | Sugar: 4g

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