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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

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

Directions

  • 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
1 each: 526 calories, 35g fat (14g saturated fat), 434mg cholesterol, 720mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 27g protein.

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