Open-Faced Egg And Cheese Sandwiches

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Servings: 6 Difficulty: Intermediate
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A comforting, savory breakfast featuring fluffy eggs and melted cheese on toasted English muffins.
Open-Faced Egg and Cheese Sandwiches recipe image

These open-faced egg and cheese sandwiches are the ultimate comfort food for a hearty breakfast or quick brunch. The recipe starts with sautéing finely chopped onions and green peppers until tender, infusing the base with aromatic flavor. Whisked eggs are then poured over the vegetables and cooked gently to create a soft, moist scramble that holds together perfectly. The mixture is spooned onto toasted English muffin halves, topped with a slice of American cheese, and broiled until bubbly and golden. Simple, satisfying, and quick to prepare, this dish brings a classic diner-style experience right to your kitchen table.

Open-Faced Egg and Cheese Sandwiches recipe image
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Open-Faced Egg And Cheese Sandwiches

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 572.9

Description

These open-faced egg and cheese sandwiches are the ultimate comfort food for a hearty breakfast or quick brunch. The recipe starts with saut&# 195;©ing finely chopped onions and green peppers until tender, infusing the base with aromatic flavor. Whisked eggs are then poured over the vegetables and cooked gently to create a soft, moist scramble that holds together perfectly. The mixture is spooned onto toasted English muffin halves, topped with a slice of American cheese, and broiled until bubbly and golden. Simple, satisfying, and quick to prepare, this dish brings a classic diner-style experience right to your kitchen table.

Ingredients

Directions

  1. Melt 1 tablespoon of butter or margarine in a large skillet over medium heat.
  2. Add the finely chopped onion and green pepper to the skillet.
  3. Cook the vegetables, stirring occasionally, until they are tender.
  4. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  5. Pour the egg mixture over the cooked onions and peppers in the skillet.
  6. Reduce heat to low and cook, stirring occasionally to allow uncooked egg to flow beneath the cooked portions.
  7. Continue cooking until the eggs are set but still moist.
  8. Divide the egg mixture into 6 equal portions.
  9. Toast the English muffin halves and spread them with the remaining 1 tablespoon of butter or margarine.
  10. Top each muffin half with a portion of the egg mixture and a slice of American cheese.
  11. Place under the broiler and cook until the cheese is melted and lightly browned, about 5 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 572.9kcal
% Daily Value *
Total Fat 56.4g87%
Saturated Fat 33.3g167%
Cholesterol 130.9mg44%
Sodium 1785.8mg75%
Total Carbohydrate 6.9g3%
Dietary Fiber 0.3g2%
Sugars 4.2g
Protein 9.7g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use only clean eggs with no cracks in the shells.

Safety Note: Because of the risk of salmonella poisoning, it is widely recommended that children, the elderly, and immuno-compromised persons avoid consuming any raw or undercooked eggs. Ensure eggs are fully cooked.

Calories per sandwich: About 300.

Keywords: breakfast, brunch, eggs, cheese, sandwich, open-faced, english muffin, scrambled eggs, vegetarian, easy recipe, comfort food, quick meal, onion, green pepper, broiled, classic, morning, hearty, simple, home cooking
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