(Family Features) For a protein-rich dish any day of the week, Broccoli and Cheese Egg White Scramble on Whole-Wheat English Muffins can help you solve the morning rush.

To find more healthy eating tips and recipes that help you eat smart, move more, and live healthier, visit Heart.org.

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Broccoli and Cheese Egg White Scramble on Whole-Wheat English Muffins

Recipe courtesy of the American Heart Association with support from Eggland’s Best

Servings: 4

• Nonstick cooking spray
• 1 1/2 cups finely chopped fresh or frozen broccoli florets, thawed if frozen
• 1/4 cup water
• 8 extra-large egg whites
• 1/2 cup fat-free milk
• 1/4 teaspoon freshly ground pepper
• 1/4 cup shredded fat-free cheddar cheese
• 2 whole-wheat, low-sodium English muffins

Lightly spray a large skillet with nonstick cooking spray. Heat over medium-high heat. Cook broccoli and water for 4-5 minutes, or until broccoli is tender. Remove from heat. Transfer broccoli to the dish. Using paper towels, wipe the skillet clean.

In a large bowl, whisk egg whites, milk, and pepper until combined.

Lightly spray the skillet with cooking spray. Heat over medium-high heat. Pour in the egg white mixture. Cook 2-3 minutes, or until almost firm, stirring constantly with a spatula. Stir in broccoli and cheddar cheese. Remove from heat.

Just before serving, split and toast English muffins. Transfer to plates. Spoon egg mixture onto muffins.