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
- In a large pan, sauté peppers and onion in butter until vegetables are soft, about 5 minutes.
- 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.
- Cook Canadian bacon until heated through. Set aside and keep warm.
- 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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THE CULINARY INSTITUTE OF AMERICA FEATURED RECIPE
