Egg-Cellent Breakfast Sandwich

14 ingredients
11 steps

Ingredients

  • 2 cups egg substitute
  • 12 cup baked ham, chopped
  • 12 teaspoon onion powder
  • salt & pepper, to taste
  • nonstick cooking spray
  • 12 cup button mushroom, finely chopped
  • 14 cup green bell pepper, finely chopped
  • 12 small yellow onion, minced
  • 1 large tomatoes, seeded and chopped
  • 2 tablespoons prepared pesto sauce
  • 12 cup monterey jack cheese, shredded
  • 1 dash hot sauce (optional)
  • 4 teaspoons sweet creamy butter
  • 4 rolls, halved & toasted (Portugese, cibatta, whole-wheat, your choice)

Directions

  1. 1
    Whisk together egg substitute, ham, onion powder, salt and pepper in a small mixing bowl.
  2. 2
    Set aside.
  3. 3
    Coat small skillet with cooking spray; place over medium-high flame.
  4. 4
    Add mushrooms, bell pepper, onion, and tomatoes; cook and stir until soft.
  5. 5
    Stir in pesto; season with salt and pepper to taste.
  6. 6
    Transfer vegetable mixture to a plate; set aside.
  7. 7
    Coat medium skillet with cooking spray; place over medium flame.
  8. 8
    Pour egg mixture into warmed skillet; add cheese and hot sauce (optional).
  9. 9
    Constantly stir and cook until eggs are fully cooked.
  10. 10
    Butter the bottom of each roll (1 teaspoon per bottom); divide eggs evenly among the 4 rolls, and top with reserved vegetable/pesto mixture.
  11. 11
    Serve immediately with a hot cup of coffee, and enjoy.

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