Scrambled Egg Sandwiches With Onions And Red Peppers Recipes

SCRAMBLED EGG SANDWICHES (WITH ONIONS AND RED PEPPERS)

This sandwich is good for breakfast or lunch. The onions and red peppers keep this from being just another egg sandwich. I toast the bread while the onion and pepper is cooking.

Provided by Debbwl

Categories Breakfast

Time 22m

Yield 2 serving(s)

Number Of Ingredients 7

Scrambled Egg Sandwiches (With Onions and Red Peppers) image

Steps:

Heat the oil in a large skillet. Add onion and saute over medium heat until slightly softened, about 2 minutes.
Add pepper strips and cook stirring occasionally until tender about 8-10 minutes.
Season with salt and pepper to taste.
Add egg beaters (or beat eggs and add) to skillet and cook stiring often, until set about 2 minutes.
Divide the egg mixture between two slices of toast, now top with slice of cheese and remaining toast.
Cut each sandwich in half and serve.

Nutrition Facts : Calories 529.7, Fat 16.1, SaturatedFat 2.5, Sodium 661.5, Carbohydrate 81, Fiber 5.3, Sugar 8.1, Protein 16.2

Ingredients

2 tablespoons olive oil
1 red bell pepper, cut into thin strips
1 onion, chopped fine
1 cup Egg Beaters egg substitute or 4 eggs
4 -6 slices edam cheese, sliced thin
4 slices country bread, toasted
salt and pepper

SCRAMBLED EGG SANDWICH

This savory sub is ideal for brunch, lunch or dinner. It's like eating an omelet sandwich. For variety, I use a different cheese-such as provolone-on the egg sandwich, and French or Italian bread. -Kim Dunbar, Willow Springs, Illinois

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Scrambled Egg Sandwich image

Steps:

Bake garlic bread according to package directions. Meanwhile, in a large skillet, saute onion and green pepper in butter until crisp-tender. In a large bowl, whisk the eggs, milk, salt and pepper. Pour into skillet; cook and stir over medium heat until eggs are completely set. Remove from the heat and keep warm. , Arrange cheese slices on bottom half of bread; spoon eggs over cheese. Replace bread top. Slice and serve immediately.

Nutrition Facts : Calories 526 calories, Fat 35g fat (14g saturated fat), Cholesterol 434mg cholesterol, Sodium 720mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

Ingredients

1 loaf (16 ounces) frozen garlic bread, thawed
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
3 tablespoons butter
10 large eggs
1/4 cup milk
Salt and pepper to taste
6 to 8 slices part-skim mozzarella cheese

TOM'S SCRAMBLED EGG SANDWICH

My dad came up with this recipe years ago. Over the years, everyone I have shared this with always reacts the same way. First, they tell me 'that sounds awful!' After they eat it their story changes to 'that was amazing!' I know the idea of mayo and mustard on a scrambled egg disk sounds odd, but trust me; you'll love it. I know the cooking method for the eggs may be sacrilege for some folks; I just ask that you try it before changing it up.

Provided by historiker

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes

Time 15m

Yield 1

Number Of Ingredients 6

Tom's Scrambled Egg Sandwich image

Steps:

Beat eggs, milk, and salt together in a bowl.
Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat.
Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.

Nutrition Facts : Calories 485.2 calories, Carbohydrate 27.9 g, Cholesterol 383.7 mg, Fat 34 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 6.9 g, Sodium 856.9 mg, Sugar 4 g

Ingredients

2 eggs, beaten
1 tablespoon milk
1 pinch salt
2 tablespoons mayonnaise
2 slices bread, toasted
1 teaspoon prepared yellow mustard

ENGLISH MUFFIN EGG SANDWICHES

You can't beat the delicious combination of mushrooms, onions, peppers and cream cheese! Leave out the red pepper flakes for a less spicy taste.-Amy Lloyd, Madison, Wisconsin.

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

English Muffin Egg Sandwiches image

Steps:

In a large skillet, heat 2 tsp. oil over medium heat. Add mushrooms, red pepper, onion and seasonings; cook and stir until mushrooms are tender, 5-7 minutes. Remove from pan. , Wipe skillet clean. Heat remaining 2 tsp. oil over medium heat. Add eggs; cook and stir just until eggs are thickened and no liquid egg remains. Add vegetables; heat through, stirring gently., Spread muffin bottoms with cream cheese; top with egg mixture. Replace tops.

Nutrition Facts : Calories 265 calories, Fat 11g fat (4g saturated fat), Cholesterol 173mg cholesterol, Sodium 487mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

Ingredients

4 teaspoons canola oil, divided
1/2 pound sliced fresh mushrooms
1 small sweet red pepper, chopped
1 small sweet onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
7 large eggs, lightly beaten
8 whole wheat English muffins, split and toasted
4 ounces reduced-fat cream cheese

COUNTRY-STYLE SCRAMBLED EGGS

I added a little color and flavor to an ordinary scrambled eggs recipe with some green pepper, onion and red potatoes. -Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Country-Style Scrambled Eggs image

Steps:

In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

Nutrition Facts : Calories 577 calories, Fat 45g fat (19g saturated fat), Cholesterol 487mg cholesterol, Sodium 1230mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

Ingredients

8 bacon strips, diced
2 cups diced red potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
8 large eggs
1/4 cup 2% milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

SCRAMBLED EGG SANDWICH

My husband loves scrambled eggs, onions and peppers. This is a recipe he has fiddled with and really enjoys.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Scrambled Egg Sandwich image

Steps:

Bake the garlic bread according to the package directions.
In a large skillet, saute the onion, green pepper, and green onion in butter until crisp tender.
Add in the jalapeno pepper and stir to combine.
In a bowl, beat the eggs.
Add in the milk, salt, and pepper; stir to combine.
Pour the eggs into the skillet.
Scramble eggs over medium heat until desired doneness is reached; remove pan from heat.
Place cheese slices on the bottom half of the bread; spoon eggs over cheese.
Replace bread top.
Slice and serve immediately.

Nutrition Facts : Calories 305.2, Fat 23.1, SaturatedFat 11.5, Cholesterol 399.6, Sodium 405.7, Carbohydrate 4.2, Fiber 0.5, Sugar 2, Protein 19.7

Ingredients

1 loaf frozen garlic bread, pre-sliced in half lengthwise (16 oz.)
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 green onions, sliced
3 tablespoons butter or 3 tablespoons margarine
1 tablespoon chopped jalapeno pepper (optional)
10 eggs
1/4 cup milk
salt and pepper
8 slices mozzarella cheese

SCRAMBLED PEPPERS AND EGGS

As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.

Provided by Mark Bittman

Categories breakfast, dinner, lunch, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 8

Scrambled Peppers and Eggs image

Steps:

Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 red bell peppers, chopped
2 poblano or Anaheim chiles, chopped
1 fresh hot green chile (like jalapeño), chopped, optional
1 tablespoon minced garlic
Salt and ground black pepper
4 eggs, beaten

More about "scrambled egg sandwiches with onions and red peppers recipes"

PEPPER AND EGG SANDWICH – LEITE'S CULINARIA

Web Mar 13, 2021 2 bell peppers* (preferably 1 green and 1 red) 1/2 large (about 4 oz) onion 7 large eggs 1 teaspoon sea salt 1 teaspoon freshly …
From leitesculinaria.com
4.8/5 (13)
Total Time 30 mins
Category Mains
Calories 1314 per serving

Cut the bell peppers in half, remove the seeds and stems, and then slice the peppers into 1/2-inch-wide strips and then cut the strips in half so they’re about 1 1/2 inches long. Cut the onion into chunks or strips the same size as the peppers.
In a large bowl, beat the eggs with a whisk and season with half the salt and half the black pepper.
In a large skillet over medium-high heat, heat the oil until it starts to dance. Add the peppers and onion along with the remaining salt and black pepper. If you don’t care for your vegetables to be blackened at the edges, turn the heat down to medium or medium-low. Cook until the veggies are your desired tenderness, 5 to 10 minutes. Your entire house will smell like peppers and onions—and that’s a good thing.
Turn the heat down to medium if you haven’t already. If you want a richer pepper and egg sandwich, add 2 tablespoons butter to the skillet and let it melt.

Scrambled Egg Sandwiches With Onions And Red Peppers Recipes

SCRAMBLED EGG SANDWICHES (WITH ONIONS AND RED PEPPERS)

This sandwich is good for breakfast or lunch. The onions and red peppers keep this from being just another egg sandwich. I toast the bread while the onion and pepper is cooking.

SCRAMBLED EGG SANDWICH

This savory sub is ideal for brunch, lunch or dinner. It's like eating an omelet sandwich. For variety, I use a different cheese-such as provolone-on the egg sandwich, and French or Italian bread. -Kim Dunbar, Willow Springs, Illinois

TOM'S SCRAMBLED EGG SANDWICH

ENGLISH MUFFIN EGG SANDWICHES

You can't beat the delicious combination of mushrooms, onions, peppers and cream cheese! Leave out the red pepper flakes for a less spicy taste.-Amy Lloyd, Madison, Wisconsin.

COUNTRY-STYLE SCRAMBLED EGGS

I added a little color and flavor to an ordinary scrambled eggs recipe with some green pepper, onion and red potatoes. -Joyce Platfoot, Wapakoneta, Ohio

SCRAMBLED EGG SANDWICH

My husband loves scrambled eggs, onions and peppers. This is a recipe he has fiddled with and really enjoys.

SCRAMBLED PEPPERS AND EGGS

As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.

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