Scrambled Salsa Egg Sandwiches

• 6 large eggs
• 6 teaspoons low-fat milk
• 14 teaspoon salt
• 18 teaspoon ground black pepper
• 4 English muffins, split and toasted
• 12 cup salsa

1. Whisk eggs together with milk and salt.
2. Spray a nonstick skillet with vegetable cooking spray or a small amount of butter.
3. Heat skillet to medium heat and add eggs.
4. Cook, stirring occasionally, until set; season with salt and pepper.
5. While eggs are cooking, toast English muffins.
6. Top muffin halves with scrambled egg mixture.
7. Spoon salsa over eggs and serve.
8. If you're want to try the tomatoes or mushrooms or other add-ins, fry them in the butter in a frying pan for 2 to 3 minutes before adding the egg mixture.

eggs, lowfat milk, salt, ground black pepper, muffins, salsa

Taken from www.food.com/recipe/scrambled-salsa-egg-sandwiches-177012 (may not work)