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Healthy Egg White Scramble Sandwich Recipe

Healthy Egg White Scramble Sandwich
Maryse Chevriere

Healthy Egg White Scramble Sandwich

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.


  • 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


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.