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Open Faced Egg and Cheese Sandwiches Recipe
|Green pepper||2 Tablespoon, finely chopped|
|Eggs||6 , beaten|
|Milk||1⁄3 Cup (5.33 tbs)|
|English muffin halves||6 , toasted|
|American cheese slice||6 Ounce (6 Piece, 1 Ounce Each)|
Calories 453 Calories from Fat 255
% Daily Value*
Total Fat 29 g43.9%
Saturated Fat 17.3 g86.6%
Trans Fat 0 g
Cholesterol 375.1 mg
Sodium 1127.9 mg47%
Total Carbohydrates 29 g9.6%
Dietary Fiber 2.7 g10.7%
Sugars 5.6 g
Protein 23 g45.6%
Vitamin A 22.7% Vitamin C 11%
Calcium 42.5% Iron 16.3%
*Based on a 2000 Calorie diet
Combine eggs, milk, salt and pepper.
Pour over onion and green pepper in frying pan and cook over low heat, stirring often to let uncooked portion of eggs flow beneath cooked portion.
Continue cooking until eggs are set but still moist.
Divide eggs into six portions.
Spread toasted muffin halves with remaining tablespoon of butter, and top muffin halves with egg mixture and a slice of cheese.
Broil until cheese melts and is lightly browned (about 5 minutes).