Try this Open-Faced Egg and Cheese Sandwiches recipe, or contribute your own.

Still searching for what to cook ?

Name: Open-Faced Egg and Cheese Sandwiches
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: (pasteurized process); 1 tb Butter or margarine; 6 Eggs beaten; 1/8 ts Pepper; 1/3 c milk; 2 tb Green pepper, finely chopped; 1/4 ts Salt; 6 English muffin halves; 6 sl American cheese (1 oz. each); 2 tb Onion, finely chopped; 1 tb Butter or margarine

Find the most delicious recipes here

INGREDIENTS

(pasteurized process)
1 tb Butter or margarine
6 Eggs ; beaten
1/8 ts Pepper
1/3 c milk
2 tb Green pepper, finely chopped
1/4 ts Salt
6 English muffin halves
6 sl American cheese (1 oz. each)
2 tb Onion, finely chopped
1 tb Butter or margarine

Sandwiches

INSTRUCTIONS

Melt 1 tablespoon fat in a large frypan. Add onion and green pepper. Cook until tender. Mix eggs, milk, salt, and pepper. Pour over onion and green pepper. Cook over low heat, stirring occasionally to let uncooked portion flow beneath cooked portion. Continue cooking until eggs are set but still moist. Divide into 6 portions. Spread toasted muffin halves with 1 tablespoon butter or margarine. Top muffin halves with egg mixture and a slice of cheese. Broil until cheese is melted and lightly browned, about 5 minutes. NOTE: For this recipe, use only clean eggs with no cracks in shells. [Karen adds: Because of the risk of salmonella poisoning, its been widely recommended that children, the elderly, and immuno-compromised persons avoid consuming any raw or undercooked eggs.] Calories per sandwich: About 300 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

NOTES

Alert editor

Open-Faced Egg and Cheese Sandwiches

(pasteurized process) 
1 tb Butter or margarine 
6  Eggs beaten
1/8 ts Pepper 
1/3 c milk 
2 tb Green pepper, finely chopped 
1/4 ts Salt 
6  English muffin halves 
6 sl American cheese (1 oz. each) 
2 tb Onion, finely chopped 
1 tb Butter or margarine

Melt 1 tablespoon fat in a large frypan.  Add onion and green pepper.  Cook until tender.  Mix eggs, milk, salt, and pepper.  Pour over onion and  green pepper.    Cook over low heat, stirring occasionally to let uncooked portion flow  beneath cooked portion.  Continue cooking until eggs are set but still  moist.  Divide into 6 portions.    Spread toasted muffin halves with 1 tablespoon butter or margarine.  Top  muffin halves with egg mixture and a slice of cheese.  Broil until cheese  is melted and lightly browned, about 5 minutes.    NOTE: For this recipe, use only clean eggs with no cracks in shells.    [Karen adds: Because of the risk of salmonella poisoning, its been  widely recommended that children, the elderly, and immuno-compromised  persons avoid consuming any raw or undercooked eggs.]    Calories per sandwich: About 300    Source: FOOD -- by U.S. Department of Agriculture  Typed for you by Karen Mintzias    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Sandwiche (263g)
Recipe Makes: 6 Sandwiches

Calories: 427
Calories from Fat: 292 (68%)

Amt Per Serving		% DV

	Total Fat 32.5g	43 %
	Saturated Fat 10.3g	52 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 5.1g
Cholesterol 1066mg		328 %
Sodium 354.1mg		12 %
Potassium 346.9mg		9 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.2g
Protein 31.7g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 427

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe