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Scrambled Eggs with Peppers & Peas

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"Spice up your egg breakfast sandwich with some peppers, ham, and sweet peas."
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25 m servings 776 cals
Original recipe yields 1 servings (1 serving)

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  1. Melt 2 tablespoons butter in non-stick skillet. Add shallot and saute for one minute. Add peppers and cook until softened, about 5 minutes.
  2. While peppers are cooking, crack eggs into bowl and whisk with milk. Stir in ham and peas.
  3. Add last tablespoon of butter to peppers. Pour eggs into skillet with peppers and cook for 10 seconds before stirring.
  4. Season with salt and freshly ground black pepper.
  5. Cook eggs over medium heat until done, about 2 minutes.
  6. Turn off heat and put eggs, peas and pepper mixture onto mini sub roll.

Nutrition Facts

Per Serving: 776 calories; 53.5 g fat; 47.2 g carbohydrates; 27.2 g protein; 480 mg cholesterol; 1417 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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