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Open Faced Breakfast Sandwiches Recipe
|Vegetable cooking spray||1 Tablespoon|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Chopped green pepper||2 Tablespoon|
|Frozen egg substitute||1 1⁄2 Cup (24 tbs), thawed|
|Skim milk||2 Tablespoon|
|Onion powder||1⁄4 Teaspoon|
|Tomato slices||8 (1/2 Inch Thick)|
|English muffins||8 Ounce, split and toasted (Four 2 Ounce Pieces)|
|Shredded reduced-fat sharp cheddar cheese||4 Ounce (1 Cup)|
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
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.