Egg-Cellent Breakfast Sandwich |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is the perfect egg dish to take straight from the skillet and into hungry stomachs in the morning. Prep time is easy and taste buds will savor the flavors of ham, mushrooms, bell peppers, pesto and Jack cheese. So, skip the donuts tomorrow morning, and take a big bite into this delicious breakfast sandwich! Ingredients:
2 cups egg substitute |
1/2 cup baked ham, chopped |
1/2 teaspoon onion powder |
salt & pepper, to taste |
nonstick cooking spray |
1/2 cup button mushroom, finely chopped |
1/4 cup green bell pepper, finely chopped |
1/2 small yellow onion, minced |
1 large tomato, seeded and chopped |
2 tablespoons prepared pesto sauce |
1/2 cup monterey jack cheese, shredded |
1 dash hot sauce (optional) |
4 teaspoons sweet creamy butter |
4 rolls, halved & toasted (portugese, cibatta, whole-wheat, your choice) |
Directions:
1. Whisk together egg substitute, ham, onion powder, salt and pepper in a small mixing bowl. Set aside.
2. Coat small skillet with cooking spray; place over medium-high flame. Add mushrooms, bell pepper, onion, and tomatoes; cook and stir until soft.
3. Stir in pesto; season with salt and pepper to taste. Transfer vegetable mixture to a plate; set aside.
4. Coat medium skillet with cooking spray; place over medium flame. Pour egg mixture into warmed skillet; add cheese and hot sauce (optional). Constantly stir and cook until eggs are fully cooked.
5. Butter the bottom of each roll (1 teaspoon per bottom); divide eggs evenly among the 4 rolls, and top with reserved vegetable/pesto mixture.
6. Serve immediately with a hot cup of coffee, and enjoy.
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