Open-Faced Egg & Cheese Sandwiches

These open-faced egg and cheese sandwiches are a comforting twist on the classic breakfast sandwich. A fluffy, savory scramble of eggs, milk, and finely chopped onions and green peppers creates a rich, aromatic topping. Served on buttered, toasted English muffin halves, the dish is finished with a slice of melted American cheese under the broiler. The combination of crispy toast, soft eggs, and gooey cheese makes for a satisfying meal that feels both nostalgic and indulgent.

Cooking Method: Frying

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 572.9

Dietary: Gluten-free, Vegetarian

Description

These open-faced egg and cheese sandwiches are a comforting twist on the classic breakfast sandwich. A fluffy, savory scramble of eggs, milk, and finely chopped onions and green peppers creates a rich, aromatic topping. Served on buttered, toasted English muffin halves, the dish is finished with a slice of melted American cheese under the broiler. The combination of crispy toast, soft eggs, and gooey cheese makes for a satisfying meal that feels both nostalgic and indulgent.

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
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
Saut the vegetables until they are tender, about 3-5 minutes.
4
In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
5
Pour the egg mixture into the skillet over the cooked vegetables.
6
Cook over low heat, stirring occasionally and pushing the cooked portions to the sides to let uncooked eggs flow to the center.
7
Continue cooking until the eggs are set but still moist and fluffy.
8
Divide the egg mixture evenly into 6 portions.
9
Toast the English muffin halves and spread the remaining 1 tablespoon of butter or margarine on one side of each half.
10
Place the toasted muffin halves on a baking sheet.
11
Top each muffin half with a portion of the egg mixture and a slice of American cheese.
12
Broil in the oven until the cheese is melted and lightly browned, about 2-3 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.

Keywords: breakfast, brunch, cheese, eggs, english muffin, open-faced, scrambled eggs, toasted, vegetarian, comfort food, quick meal, lunch, american, homestyle, butter, onion, green pepper, broiled, easy, hearty

Read it online: https://www.chefs-mate.com/recipe/open-faced-egg-cheese-sandwiches/