Shakin & Bakin Foodie Blog

Our garden has been doing extremely well this summer and we have been looking for some creative ways to use up some of our bell peppers from the garden. A week ago my darling hubby made us some Pepper & Egg Scramble sandwiches for breakfast and they were delicious! He serve them to us on lightly toasted bagels which we quickly devoured.

Bell Pepper and Egg Scrambled Breakfast Sandwich Recipe

2 lightly toasted bagels
1 tablespoon olive oil
2 tablespoons onions, finely minced
1 small clove garlic, finely minced
1 large bell pepper, finely chopped (green or red)
4 large eggs, well beaten
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup American Cheese, shredded

In a large hot skillet combine together the olive oil, minced onions, minced garlic and finely chopped bell pepper. Saute mixture over medium-high heat until the vegetables get soft and are carmalized. Reduce heat to medium and stir in the well beaten eggs so that your eggs get combined with the cooked vegetables. (like scrambled eggs). Sprinkle salt and ground pepper on top and simmer the egg mixture until the eggs are cooked. (about 2-3 minutes).

While eggs are finishing up the cooking process, lightly toast your bagels and if desired, butter them. Once the egg mixture is done, spoon mixture on top of the bottom half of your bagel and sprinkle your favorite type of cheese on top. We like American cheese. Place the bagel top on top of the egg mixture and enjoy! They are yummy good!