Ingredients:
- - 6 organic eggs, lightly beaten
- - 1 teaspoon butter
- - 1 (5 ounce) can VALLEY FRESH® 100% Natural White Chicken, drained and shredded
- - 1/2 cup shredded reduced-fat Cheddar and Monterey Jack cheese
- - 4 gluten-free English muffins, split and toasted
- - CHI-CHI’S® Salsa
Instructions:
In bowl, combine eggs with milk. Melt butter in a large nonstick skillet. Add eggs and cook over medium heat until soft scrambled. Gently stir chicken and cheese into the eggs; heat until just warmed through. Spoon egg mixture over toasted muffins. Serve muffins with salsa and a side of fresh fruit.