Egg Beaters Recipes

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Egg and Pepper Sandwiches Recipe

Egg and Pepper Sandwiches

This Lenten favorite is served open-faced with sautéed peppers, scrambled Egg Beaters and cheese

Prep Time
Total Time
5 of 5 (1 ratings) Review This Recipe | See All Reviews
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  • PAM® Olive Oil No-Stick Cooking Spray
  • 1/2 teaspoon finely chopped garlic
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/8 teaspoon ground black pepper
  • 4 slices Italian bread, 4 inches wide, 1/2 inch thick
  • 4 slices (2/3 oz each) reduced fat provolone cheese

Nutrition Information

Total Fat
Serving Size: 4 servings (1 sandwich each)
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  1. Spray large nonstick skillet with cooking spray; heat over medium heat. Add garlic, green pepper and onion; cook and stir 4 minutes or until tender.
  2. Stir in Egg Beaters and black pepper. Cook without stirring until edges and bottom begin to set. Lift cooked part and gently scramble. Continue cooking until set. Remove from skillet and keep warm.
  3. Spray skillet again with cooking spray; heat over medium heat. Add bread slices and toast 1 minute or until lightly browned; turn bread over. Top each bread slice evenly with egg mixture and cheese. Cover; heat until cheese is melted. Repeat, if necessary. Serve immediately.
Nutrition Information close
Amount per Serving
Calories 163  
  % Daily Value*
Total fat 5 g 8%
Saturated fat 2 g 11%
Cholesterol 10 MG 3%
Sodium 389 MG 16%
Carbohydrate 15 g 5%
Dietary fiber 1 g 4%
Sugars 2 g
Protein 14 g
Vitamin A   14%
Vitamin C   24%
Calcium   17%
Iron   10%
* Percent Daily Values are based on a 2,000 calorie diet.
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Ratings & Reviews
1 Reviews for Egg and Pepper Sandwiches
First time using an egg product like this and I was really surprised at how good this turned out. Had to switch to egg whites for health reasons and was expecting them to be awful, but this recipe was really good!
Jan 12, 2016

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