Did you know that one egg contains 6 grams of protein? Start your day off right!

2 Eggland’s Best eggs
2 Tbsp. Longmont Dairy milk
Salt and pepper
3 tsp. Country Cream butter, divided
4 slices whole wheat or white bread
2 slices mozzarella cheese
4 slices tomato
6 fresh basil leaves or 1/4 tsp dried basil leaves

Beat eggs, milk, salt, and pepper in a bowl until blended. Heat 1 tsp. butter in a large nonstick skillet over medium heat until hot, then pour in the egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly.

Remove from pan and clean the skillet. Spread remaining 2 tsp. butter evenly on one side of each bread slice (or brush lightly with oil). Place 2 slices into the skillet, buttered side down. Top evenly with scrambled eggs, cheese, tomato and basil. Cover with remaining bread, buttered side up and grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
Makes 2 sandwiches.

Recipe courtesy of the American Egg Board, used with permission from wwwIncredibeEgg.org.