Open Faced Breakfast Sandwiches Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Vegetable cooking spray1 Tablespoon
 Sliced mushrooms1⁄2 Cup (8 tbs)
 Chopped green pepper2 Tablespoon
 Frozen egg substitute1 1⁄2 Cup (24 tbs), thawed
 Skim milk2 Tablespoon
 Onion powder1⁄4 Teaspoon
 Salt1⁄8 Teaspoon
 Tomato slices8 (1/2 Inch Thick)
 English muffins8 Ounce, split and toasted (Four 2 Ounce Pieces)
 Shredded reduced-fat sharp cheddar cheese4 Ounce (1 Cup)
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1458 Calories from Fat 552

% Daily Value*

Total Fat 62 g96%

Saturated Fat 9.4 g47.1%

Trans Fat 0 g

Cholesterol 7.8 mg

Sodium 1862.6 mg77.6%

Total Carbohydrates 125 g41.7%

Dietary Fiber 12.5 g49.9%

Sugars 20.9 g

Protein 104 g207.5%

Vitamin A 38.6% Vitamin C 69.4%

Calcium 72.3% Iron 78.4%

*Based on a 2000 Calorie diet

Directions

Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms and green pepper; saute until tender.
Combine egg substitute and next 3 ingredients; stir well.
Pour over mixture in skillet; cook over medium heat, stirring frequently, until egg substitute is firm but still moist.
Remove from heat.
Place a tomato slice on each muffin half; top each with 2 tablespoons egg mixture and 2 tablespoons cheese.
Sprinkle with pepper.
Place muffin halves on a baking sheet.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until cheese melts.
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