Scrambled Breakfast Sandwiches Recipe
Ingredients
| Vegetable cooking spray | ||
| Sweet red pepper | 1/4 Cup (16 tbs), chopped | |
| Green onions | 1 Tablespoon, sliced | |
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Skim milk | 1 Tablespoon | |
| Italian seasoning | 1/8 Teaspoon, dried | |
| Ground white pepper | 1 Dash | |
| Canadian bacon slice | 4 | |
| 2 Whole wheat English muffins, split and toasted | ||
| 1 Ounce reduced-fat Brie cheese, cubed | ||
Directions
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot.
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.
Serve immediately.
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.
Serve immediately.
Chef
