Breakfast Denver Sandwiches
Wake up to the ultimate breakfast delight with these hearty and flavorful Breakfast Denver Sandwiches! Packed with fluffy scrambled eggs, vibrant bell peppers, sweet onions, and savory diced ham, this recipe is the perfect combination of protein-packed satisfaction and comfort food indulgence. Topped with melted cheddar cheese and nestled between golden, buttery sandwich bread toasted to perfection, these sandwiches are irresistibly satisfying. Ready in just 25 minutes and perfect for busy mornings, brunch gatherings, or a quick comfort meal, they’re easy to customize and sure to please the whole family. Whether you’re a fan of classic Denver omelet flavors or just looking for a delicious grab-and-go option, this breakfast sandwich is a must-try.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Milk
- 2 tablespoons Butter
- 0.5 cup Green bell pepper
- 0.5 cup Red bell pepper
- 0.25 cup Yellow onion
- 0.5 cup Cooked ham, diced
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 cup Cheddar cheese, shredded
- 8 slices Sliced sandwich bread
- 2 tablespoons Mayonnaise
- 2 tablespoons Butter (for toasting bread)
Instructions
In a medium bowl, whisk together the eggs and milk until fully combined. Set aside.
Heat 2 tablespoons of butter in a large non-stick skillet over medium heat. Once melted, add the diced green bell pepper, red bell pepper, and yellow onion. Sauté for 3-4 minutes until softened.
Add the diced ham to the skillet and cook for an additional 2 minutes, stirring occasionally.
Pour the whisked eggs into the skillet and season with salt and black pepper. Allow the eggs to cook undisturbed for 1-2 minutes, then gently stir with a silicone spatula, folding the eggs and veggies together.
Continue cooking until the eggs are cooked through but still soft and fluffy, about 2-3 more minutes. Remove the skillet from heat and sprinkle the shredded cheddar cheese over the eggs. Cover the skillet briefly to allow the cheese to melt.
Spread a thin layer of mayonnaise on one side of each slice of sandwich bread.
Heat a clean skillet or griddle over medium heat. Add a small amount of butter (about 1/2 tablespoon per batch) and let it melt. Toast the bread slices, mayonnaise-side down, until golden and crispy, about 2 minutes.
Assemble the sandwiches by dividing the scrambled egg mixture evenly onto the toasted side of four bread slices. Top with the remaining slices of bread, toasted-side facing inward.
Serve the Denver sandwiches warm and enjoy!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 4506 mg | 196% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 26.6 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 985 mg | 76% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1341 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
