Western Egg Sandwiches

The classic egg sandwich gets a twist with our Western Egg Sandwich recipe. We saute green pepper and onion in buttery Country Crock then add ham and eggs. Serve this delicious mixture on an English muffin and finish with a slice of cheese. Breakfast perfection.

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Prep time5 min
Cooking time10 min
Portions4

Ingredients

2 tablespoons Country Crock® Original Spread
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
4 eggs, lightly beaten
1/4 cup chopped cooked ham
4 English muffins, split and toasted
4 slices American cheese or cheddar cheese

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Melt Country Crock Spread in 10-inch nonstick skillet over medium-high heat and cook green pepper and onion, stirring occasionally, 3 minutes or until vegetables are tender. Stir in eggs and ham. Cook over low heat, lifting edges with spatula and tilting pan to allow uncooked mixture to flow to bottom, until eggs are set, about 5 minutes. Divide egg mixture into quarters.
Spread English muffins, if desired, with additional Spread, then top with cheese and egg mixture.

Cost per recipe*: $3.48. Cost per serving*: $0.87. *Based on average retail prices at national supermarkets. By using Shedd’s Spread Country Crock® instead of butter in this recipe, you reduce the amount of saturated fat by 3g and save 30 calories per serving.

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