Scrambled Egg Sandwiches with Onions and Red Peppers
Elevate your breakfast game with these Scrambled Egg Sandwiches with Onions and Red Peppers—a quick and easy recipe that’s bursting with flavor and perfect for busy mornings! Fluffy scrambled eggs are paired with sautéed onions and sweet red bell peppers for a savory, nutrient-packed filling that comes together in just 25 minutes. Enhanced with a touch of creamy milk, melted butter, and optional cheddar cheese for extra richness, this recipe creates a satisfying combination of textures and flavors. Serve the scrambled egg mixture between toasted sandwich bread for a hearty, handheld meal that’s ideal for on-the-go breakfasts or even light lunches. With its vibrant vegetables and simple preparation, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 large eggs
- 1 small onion
- 1 medium red bell pepper
- 2 tablespoons butter
- 2 tablespoons milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 slices sandwich bread
- 0.25 cups cheddar cheese (optional)
- 1 tablespoon olive oil
Instructions
Finely dice the onion and red bell pepper and set them aside.
Crack the eggs into a mixing bowl, add the milk, salt, and black pepper, and whisk until fully combined.
Heat a skillet over medium heat and add the olive oil.
Add the diced onion to the skillet and sauté for 2-3 minutes until they become soft and translucent.
Add the red bell pepper to the skillet and cook for an additional 3-4 minutes until the peppers soften.
Push the veggies to one side of the skillet and reduce the heat to low. Add the butter to the empty side of the skillet and allow it to melt.
Pour the whisked eggs into the skillet, using a spatula to gently stir and scramble the eggs. Slowly mix the eggs with the cooked vegetables as they begin to set.
Once the eggs are fully cooked but still soft and fluffy, remove the skillet from the heat.
Toast the slices of bread in a toaster or on a griddle to your desired level of crispiness.
Optional: Sprinkle shredded cheddar cheese over the scrambled egg mixture while it’s still warm to let it melt.
Divide the scrambled egg and vegetable mixture between two slices of toasted bread, spreading it evenly.
Top each sandwich with the remaining slices of bread, cut in half if desired, and serve immediately.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 2352 mg | 102% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 19.8 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 509 mg | 39% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 938 mg | 20% | |
*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.
