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Scrambled Breakfast Sandwiches

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  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

Coat a medium 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.

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Nutrition Rank

Nutrition Facts

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 mg43.6%

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


Scrambled Breakfast Sandwiches Recipe