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Scrambled Egg Sandwich

 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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.