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Scrambled Breakfast Sandwiches Recipe
|Vegetable cooking spray||1|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Sliced green onions||2 Tablespoon|
|Frozen egg substitute||1 Cup (16 tbs), thawed|
|Grated parmesan cheese||2 Tablespoon|
|Skim milk||2 Tablespoon|
|Dried italian seasoning||1⁄4 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
|Canadian bacon slices||6 Ounce (8 Pieces)|
|Whole wheat english muffins||4 , split and toasted|
|Low fat brie cheese||2 Ounce, cubed|
Serving size: Complete recipe
Calories 1282 Calories from Fat 451
% Daily Value*
Total Fat 54 g83.8%
Saturated Fat 16.4 g81.9%
Trans Fat 0 g
Cholesterol 130.9 mg
Sodium 5037.7 mg209.9%
Total Carbohydrates 115 g38.4%
Dietary Fiber 15.4 g61.6%
Sugars 20.2 g
Protein 94 g187.8%
Vitamin A 86.5% Vitamin C 188.1%
Calcium 222.7% Iron 88.7%
*Based on a 2000 Calorie diet
Add sweet red pepper and green onions; saute until tender.
Combine egg substitute and next 4 ingredients; beat well with a wire whisk.
Pour over pepper mixture in skillet; cook over medium heat until egg substitute mixture is firm but still moist, stirring occasionally.
Place 1 slice of Canadian bacon on each muffin half.
Spoon egg substitute mixture evenly over bacon, and top with cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until cheese melts.