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Scrambled Breakfast Sandwiches

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  Vegetable cooking spray 1
  Chopped sweet red pepper 1⁄4 Cup (4 tbs)
  Sliced green onions 1 Tablespoon
  Frozen egg substitute 1⁄2 Cup (8 tbs), thawed
  Grated parmesan cheese 1 Tablespoon
  Skim milk 1 Tablespoon
  Dried italian seasoning 1⁄8 Teaspoon
  Ground white pepper 1 Dash
  Canadian bacon slice 6 Ounce (4 Slice, 3/4 Ounce Each)
  Whole wheat english muffins 2 , split and toasted
  Reduced fat brie 1 Ounce, cubed

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.

Recipe Summary

Difficulty Level: 
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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 808 Calories from Fat 316

% Daily Value*

Total Fat 38 g58%

Saturated Fat 13.2 g66.1%

Trans Fat 0 g

Cholesterol 127.6 mg42.5%

Sodium 2947.6 mg122.8%

Total Carbohydrates 55 g18.3%

Dietary Fiber 7.7 g30.8%

Sugars 11.5 g

Protein 66 g131.3%

Vitamin A 46.6% Vitamin C 96%

Calcium 117.1% Iron 49.4%

*Based on a 2000 Calorie diet

Scrambled Breakfast Sandwiches Recipe