Scrambled Egg Sandwich Recipe

4.5 4 4
Scrambled Egg Sandwich Recipe
Scrambled Egg Sandwich Recipe photo by Taste of Home
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Scrambled Egg Sandwich Recipe

Read Reviews
4.5 4 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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. Yield: 6 servings.
Originally published as Scrambled Egg Sandwich in Country Woman July/August 1999, p37

Nutritional Facts

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

  • 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
  1. 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.
  2. Arrange cheese slices on bottom half of bread; spoon eggs over cheese. Replace bread top. Slice and serve immediately. Yield: 6 servings.
Originally published as Scrambled Egg Sandwich in Country Woman July/August 1999, p37

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Reviews forScrambled Egg Sandwich

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veggiemama User ID: 4640590 244652
Reviewed Feb. 28, 2016

"It tasted alright, but it was difficult to get the eggs to stay on top of the garlic bread and we practically had to dislocate our jaws to fit them in our mouths."

MY REVIEW
SmittySmittySmitty User ID: 7613495 66823
Reviewed Aug. 12, 2014

"oh my Lord Savior! Lil chicken belly snakcs all up in a bred! sometimes i jees ploopl lil butters on them, and it just drips all in ye chops! Mm, das finger likin lip smackin gooooooooood!!!!!!!!!!!"

MY REVIEW
Shoes58 User ID: 2519954 203221
Reviewed Dec. 16, 2013

"Accidentally made recipe as written for just the two of us. Delicious-- and a good mistake.! leftovers made quick, grab and go light meals and snacks. maybe jazz it up with a little meat or add some spice. Will definitely do again."

MY REVIEW
a1artist User ID: 4433484 33997
Reviewed Jul. 8, 2010

"I have been making a version of these for years. We love `em, and the leftover egg is great wrapped in a tortilla then microwaved for a quick snack!"

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