Cheesy Pepper And Egg Sandwich Recipes

CHEESY PEPPER AND EGG SANDWICH

Cheesy Pepper and Egg Sandwich image

Change up your average egg sandwich when you serve it with peppers and ham on a pretzel sandwich roll warm from the griddle.

Provided by My Food and Family

Categories Breakfast Eggs

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

6 eggs, divided
1/4 cup milk
4 pretzel sandwich rolls, split
1 cup KRAFT Shredded Pepper Jack Cheese
1/2 cup each chopped green and red peppers
8 slices OSCAR MAYER Deli Fresh Honey Ham

Steps:

Beat 2 eggs and milk in pie plate with whisk until blended. Dip roll halves in egg mixture, turning to evenly coat both sides of each half. Place, cut sides down, on griddle sprayed with cooking spray; cook 6 min. or until both sides of each are lightly browned, turning after 3 min. Top with cheese. Remove from griddle; cover to keep warm.
Cook and stir peppers in medium skillet sprayed with cooking spray on medium heat 3 min. or until crisp-tender. Whisk remaining eggs until blended. Add to peppers; cook on low heat 7 min. or until eggs are set, stirring occasionally.
Place ham on bottom halves of rolls; cover with eggs and tops of rolls.

Nutrition Facts : Calories 610, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 315 mg, Sodium 1220 mg, Carbohydrate 75 g, Fiber 3 g, Sugar 13 g, Protein 30 g

BEST EVER EGG & CHEESE SANDWICH

Best Ever Egg & Cheese Sandwich image

This is an old family favorite. I have added a little heat to it with the pepper flakes. Fried onions are also a nice option to make it a little special. Try it with a little Thousand Island Dressing. Cheddar cheese is fine but Cheez Whiz does the trick!

Provided by GaylaV

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 egg
2 teaspoons margarine (or butter)
2 slices bread (multigrain is best)
1 tablespoon Cheez Whiz (or your favorite cheese)
salt and pepper (to taste)
red pepper flakes (to taste)

Steps:

Melt margarine in frying pan.
Add egg (don't break the yolk, but if you do that is alright too!).
Gently fry the egg.
Sprinkle the egg with the salt, black pepper and red pepper flakes. (if you don't like hot, leave them off).
Flip the egg over. I like the yolk to be a bit soft. Polk the yolk after you have turned the egg so that a bit of the yolk seeps out.
Spread the Cheez Whiz on one side of the bread.
Put the egg on the bread and top with the other slice of bread. (I like the side with the pepper flakes to meet the Cheez Whiz).
Return the sandwich to your fryng pan and grill until golden, flip over and grill the other side. (I don't butter the sandwich before frying).
Enjoy!

ROASTED PEPPER 'N' EGG SALAD SANDWICHES

Roasted Pepper 'n' Egg Salad Sandwiches image

Here's a fresh take on a classic sandwich from Ruby Williams of Bogalusa, Louisiana. The egg salad gets an extra boost from red peppers and zesty seasonings.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
2 tablespoons diced roasted sweet red pepper
1 tablespoon minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 hard-boiled large eggs, chopped
4 slices multigrain bread
2 romaine leaves

Steps:

In a small bowl, combine the first six ingredients. Add eggs; stir gently to combine. Spread over two slices of bread. Top with romaine and remaining bread.

Nutrition Facts : Calories 280 calories, Fat 11g fat (3g saturated fat), Cholesterol 321mg cholesterol, Sodium 670mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 15g protein.

CHEESY HAM & EGG SANDWICHES

Cheesy Ham & Egg Sandwiches image

I turned classic breakfast sandwiches into something heartier that you could even enjoy for dinner. We pile toppings like salsa and avocado-mayo and ketchup, too-on the homemade biscuits. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

4 cups biscuit/baking mix
1 cup shredded cheddar cheese
1 cup finely chopped fully cooked ham
1 teaspoon coarsely ground pepper, divided
1 cup 2% milk
3 tablespoons butter, melted
EGGS:
8 large eggs
1/2 cup 2% milk
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt
2 tablespoons butter
1 cup shredded cheddar cheese
Optional toppings: Salsa, sliced tomato, red onion and avocado

Steps:

Preheat oven to 425°. In a large bowl, combine biscuit mix, cheese, ham and 1/2 teaspoon pepper. Add milk; mix just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Brush with melted butter; sprinkle with remaining pepper. Bake 12-14 minutes or until golden brown., Meanwhile, for eggs, in a bowl, whisk eggs, milk, pepper and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat., Split warm biscuits in half. Layer bottoms with egg mixture and toppings as desired. Replace tops.

Nutrition Facts : Calories 430 calories, Fat 25g fat (12g saturated fat), Cholesterol 198mg cholesterol, Sodium 1058mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

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