Kale and Roasted Pepper Eggy Sandwich

Kale and Roasted Pepper Eggy Sandwich

Nutritional information: 258 calories, 8.5 g fat, 1.9 g sat fat, 28 g carb, 15 g protein

Servings: 1 sandwich

Lactose Intolerant Soy Free


  • 2 slices of whole grain bread (cut to fit molds) or 1 whole grain English muffin
  • 2 tbsp. diced roasted peppers
  • ¼ cup steamed kale
  • 1 slice GoVeggie! Lactose Free, Rice Mozzarella
  • 1 egg
  • Salt and pepper to taste


Place 1 slice of bread or bottom of English muffin in the lower compartment of your Hamilton Beach Breakfast Sandwich Maker.

Top with 1 slice of cheese, kale and roasted peppers.

Lower the top compartment down to cover this layer.

In the top compartment you crack your egg, season with salt and pepper and swirl the yolk a bit.

Top the egg with the remaining slice of bread or english muffin half.

Close the top of the machine and allow your sandwich to cook for 5 minutes.

At the end of the 5 slide the egg cooking plate to allow the two halves of your sandwich to connect. Open and Enjoy!