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Veggie & Cheese Omelet Sandwich

Presented by:
Land O' Lakes
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Easy to make breakfast sandwich or for on the go.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
15 min
Recipe Servings

4 English muffins, split, toasted
3 tablespoons Land O Lakes® Butter
1/2 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
4 Land O Lakes® All-Natural Eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices Canadian bacon, if desired
4 (3/4-ounce) slices Land O Lakes® Deli American Cheese
4 (1/4-inch) slices tomato


Spread each cut-side of English muffins with about 1/2 teaspoon butter; set aside.

Melt remaining butter in 10-inch nonstick skillet until sizzling; add mushrooms and green pepper. Cook over medium heat until vegetables are crisply tender (2 to 3 minutes).

Add eggs, salt and pepper. Continue cooking, lifting slightly with spatula to allow uncooked portion to flow underneath, until omelet is set (3 to 4 minutes).

Gently fold omelet in half. Cut into 4 pieces.

To assemble each sandwich, layer bottom half of 1 English muffin with 1 slice Canadian bacon, if desired, 1/4 omelet, 1 slice cheese, 1 slice tomato and top half of muffin. Serve immediately.

Recipe Tip
To make these sandwiches ultra-convenient, assemble them the night before, omitting the sliced tomato. Wrap each sandwich in plastic food wrap. In the morning, place sandwich on microwave-safe plate; microwave on HIGH for 1 minute or until heated through. Then add the sliced tomato -- and you're on your way!


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