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italian egg breakfast sandwiches recipe

Written on Friday, August 5, 2016 | 2:00:00 PM

makes: 4 servings (1 sandwich each)

Preparation time : 25 minutes 

Ingredients : 
- Nonstick cooking spray
- 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
- ¼ teaspoon dried Italian seasoning, crushed
- 1⁄8 teaspoon salt
- 4 whole grain English muffins, split and toasted
- 2 tablespoons bottled refrigerated reduced-fat or regular basil pesto
- 4 ounces shredded cooked chicken breast
- ¼ cup chopped bottled roasted red sweet peppers

Preparation Method :
1) Lightly coat an unheated large nonstick skillet with cooking spray. In a small bowl combine egg, Italian seasoning, and salt. Heat skillet over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Immediately remove from heat.

2) Spread cut sides of English muffins with pesto. Top bottom halves of muffins with egg mixture, chicken, and chopped peppers; add muffin tops. Serve warm.


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