Breakfast Sandwich

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Don't wait until breakfast, this vegetable stuffed sandwich is also perfect for a quick lunch or dinner.

4 sandwiches
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
1 onion, sliced
1 green bell pepper, cut in thin strips
1 avocado
2 tablespoons salsa
Salt to taste
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
4 eggs
Salt and pepper, to taste
1 tomato, thinly sliced
8 slices 100% whole wheat bread

Heat 1 tablespoon oil in a large skillet over medium heat.  Add onion and bell pepper strips.  Cook for 3 to 5 minutes until onions and peppers are tender.  Remove to a large plate.

While onions and peppers are cooking, smash avocado and stir in salsa. Salt to taste and set aside.

Add remaining 1 tablespoon oil to skillet and add eggs, one at a time.  Season as desired with salt and pepper.  Cook 2 to 3 minutes; turn and cook until eggs reach desired doneness.

Toast bread.  Spread approximately 1 tablespoon avocado mixture on each slice. Top 4 slices toast with the cooked onion and peppers, tomato, egg and remaining slices of toast.  Serve immediately.

Total Fat grams 24.00
Saturated Fat grams 5.00
Cholesterol milligrams 185.00
Sodium milligrams 570.00
Total Carbohydrates grams 50.00
Sugar grams 10.00
Dietary Fiber grams 5.00
Protein grams 8.00
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