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Rating: 4.1/5 (66 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 274
% Daily Value**
Total Fat 11g
Saturated Fat 5g
Unsaturated Fat 1g
Cholesterol 276mg
Sodium 593mg
Total Carbohydrate 28g
Dietary Fiber 2g
Sugars 4g
Protein 16g
Vitamin A  12%Vitamin C  7%
Calcium  21%Iron  20%
Potassium  6%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Open-Faced Egg & Cheese Sandwiches

Date Added: June 11, 2009


1 tablespoon Margarine butter or
2 tablespoons Onions finely chopped
2 tablespoons Green Bell Peppers finely chopped
6 Eggs beaten
1/3 cup Milk
1/4 teaspoon Salt
1/8 teaspoon Pepper
6 English Muffins halves
1 tablespoon Margarine butter or
6 slices American Cheese
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1. Melt 1 tablespoon fat in a large fry pan.

2. Add onion and green pepper. Cook until tender.

3. Mix eggs, milk, salt, and pepper. Pour over onion and green pepper.

4. Cook over low heat, stirring occasionally to let uncooked portion flow beneath cooked portion.

5. Continue cooking until eggs are set but still moist.

6. Divide into 6 portions. Spread toasted muffin halves with 1 tablespoon butter or margarine.

7. Top muffin halves with egg mixture and a slice of cheese.

8. Broil until cheese is melted and lightly browned, about 5 minutes.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Bell Pepper, Onion allergies.
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