Healthy Egg White Scramble Sandwich Recipe

Healthy Egg White Scramble Sandwich
Maryse Chevriere


  • ½ cup button mushrooms, sliced
  • ½ zucchini, halved and sliced into half moons (about ½ cup)
  • 1 tablespoon olive oil
  • Whites from 4 eggs
  • Salt and pepper, to taste
  • 6-8 dashes of Tabasco sauce
  • 2 slices whole wheat bread, toasted

Because you can't eat bacon, egg, and cheese biscuits all the time, here is a healthy breakfast sandwich alternative.

Click here to see 8 Healthy Breakfast Options.


Sauté the mushrooms and zucchini with olive oil in a small pan over medium-low heat. Once cooked, about 5 minutes (you want them to still retain a little firmness), transfer to a paper towel-lined plate to help soak up the liquid released from the mushrooms.

In a small bowl, beat the egg whites well and season with a little salt (not too much!) and pepper. In the same small pan over medium-low heat, cook the egg whites, scrambling them with a spatula. When the eggs are almost ready, about 5-6 minutes, mix the vegetables back in and add the Tabasco sauce. Remove from the heat.

Divide the scramble over 2 pieces of prepared toast and serve.



Calories per serving:

290 calories

Dietary restrictions:

Sugar Conscious, Vegetarian, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 35g 54%
  • Carbs 32g 11%
  • Saturated 9g 43%
  • Fiber 5g 22%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 18g
  • Polyunsaturated 6g
  • Protein 35g 70%
  • Cholesterol 744mg 248%
  • Sodium 603mg 25%
  • Calcium 233mg 23%
  • Magnesium 93mg 23%
  • Potassium 836mg 24%
  • Iron 6mg 33%
  • Zinc 4mg 27%
  • Phosphorus 589mg 84%
  • Vitamin A 337µg 37%
  • Vitamin C 19mg 31%
  • Thiamin (B1) 0mg 25%
  • Riboflavin (B2) 1mg 74%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 1mg 34%
  • Folic Acid (B9) 148µg 37%
  • Vitamin B12 2µg 30%
  • Vitamin D 4µg 1%
  • Vitamin E 6mg 28%
  • Vitamin K 22µg 28%
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