Open Face Breakfast Sandwiches with Sautéed Onions and Peppers
Published May 03, 2024
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Try these Open Face Breakfast Sandwiches with Sautéed Onions and Peppers today, they’re sure to be a hit amongst the family!
Open Face Breakfast Sandwiches with Sautéed Onions and Peppers
Ingredients
- 3 tablespoons extra-virgin olive oil, , more to drizzle over sandwiches
- 1 medium onion, , thinly sliced
- 1 large red bell pepper, , stemmed, seeded and sliced into strips
- 1 large green bell pepper, , stemmed, seeded and sliced into strips
- Kosher salt
- Freshly ground black pepper
- 4 large eggs
- 4 gluten-free Ciabatta bread rolls, , such as Schär brand, halved
- 1 cup plain, , unsweetened Greek yogurt or dairy-free alternative
Instructions
- Heat oil in a large skillet over medium heat. Add onions and peppers and season with a pinch each of salt and pepper. Cook, stirring frequently, until tender, about 8-10 minutes.
- In a small bowl, whisk eggs and season with salt and pepper to taste. Pour eggs into onion and pepper mixture and scramble until cooked.
- Toast the bread halves and pile the mixture high onto each.
- Top with yogurt, drizzle with olive oil, and serve immediately.
Nutrition
Calories: 234kcalCarbohydrates: 31gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 82mgSodium: 180mgPotassium: 125mgFiber: 2gSugar: 4gVitamin A: 640IUVitamin C: 32mgCalcium: 24mgIron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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