Canadian, Pepper and Egg Breakfast Sandwich

Canadian Bacon, Pepper and Egg Breakfast Sandwich 

Yield: 12 servings

Ingredients

  • 1/2 cup butter
  • 4 oz. (1 cup) sweet red pepper, diced
  • 4 oz. (1 cup) sweet green pepper, diced
  • 2 oz. (1/2 cup) onion, finely chopped
  • 2 lb., 10 oz.* eggs (24 large), beaten
  • 12 English muffins, toasted
  • 12 slices Canadian bacon
  • Salt and pepper, to taste

*If using frozen or liquid whole egg product.

Directions

  1. In a large pan, sauté peppers and onion in butter until vegetables are soft, about 5 minutes.
  2. Whisk together eggs. Pour egg mixture over vegetables in pan. Cook and scramble eggs in a large spray-coated nonstick large pan over medium-low heat until firm throughout with no visible egg liquid remaining.
  3. Cook Canadian bacon until heated through. Set aside and keep warm.
  4. Place Canadian bacon on the bottom of each English muffin. Portion cooked egg mixture on top of the bacon. Top with other half of muffin.

 


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