Breakfast: United States – Cheddar Vegetable Breakfast Sandwich

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

4 large eggs
1 tomato, sliced
1 cup (100 g) button mushrooms, sliced
1 / 2 white onion, sliced
1 / 2 cup (56 g) shredded cheddar cheese
4 slices white bread
Salt and pepper to taste
1 tbsp (15 ml) butter or olive oil

Instructions

1. Prepare Ingredients: Whisk the eggs in a bowl with salt and pepper. Slice the tomato, mushrooms, and onion.

2. Sauté Vegetables: In a skillet over medium heat, add butter or olive oil. Add the onion and sauté until translucent, about 2 minutes. Add the mushrooms and sauté until tender, about 3 minutes. Finally, add the tomato slices and cook for an additional minute.

3. Scramble Eggs: Reduce the heat to low and pour the whisked eggs over the vegetables. Gently stir and cook the eggs until fully cooked but still soft, about 3-4 minutes.

4. Assemble Sandwich: Toast the white bread slices to your liking. On each slice, spoon some of the scrambled egg and veggie mixture. Sprinkle grated cheddar cheese on top of the eggs.

5. Melt Cheese and Serve: Place the assembled open-faced sandwiches back in the skillet (add a cover or tent with aluminum foil) to melt the cheese slightly. Once the cheese starts to melt, top with another slice of toasted bread, press gently, and serve hot. Enjoy a satisfying and nutritious start to your day!