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Open-Faced Egg And Cheese Sandwiches

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 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 572.9
Dietary: Gluten-free, Vegetarian
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
  • 1 tablespoon Butter or margarine
  • 2 tablespoon Onion, finely chopped
  • 2 tablespoon Green pepper, finely chopped
  • 6 Eggs; beaten
  • 1/3 cup Milk
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 6 English Muffin halves
  • 1 tablespoon Butter or margarine
  • 6 sl American cheese (1 oz. each)
Directions
  1. 1
    Melt 1 tablespoon of butter or margarine in a large skillet over medium heat.
  2. 2
    Add the finely chopped onion and green pepper to the skillet.
  3. 3
    Cook the vegetables, stirring occasionally, until they are tender.
  4. 4
    In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  5. 5
    Pour the egg mixture over the cooked onions and peppers in the skillet.
  6. 6
    Reduce heat to low and cook, stirring occasionally to allow uncooked egg to flow beneath the cooked portions.
  7. 7
    Continue cooking until the eggs are set but still moist.
  8. 8
    Divide the egg mixture into 6 equal portions.
  9. 9
    Toast the English muffin halves and spread them with the remaining 1 tablespoon of butter or margarine.
  10. 10
    Top each muffin half with a portion of the egg mixture and a slice of American cheese.
  11. 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
Read it online: https://www.chefs-mate.com/recipe/open-faced-egg-and-cheese-sandwiches/