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Scrambled Egg Sandwich Recipe

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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

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Scrambled Egg Sandwich Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

5 15 20

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 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. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 526 calories, 35 g fat (14 g saturated fat), 434 mg cholesterol, 720 mg sodium, 27 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Scrambled Egg Sandwich in Country Woman July/August 1999, p37

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