Pepper & Egg Sandwich




  • 1 tablespoon canola oil
  • 1 red bell peppers
  • 3 pasture-raised extra large eggs (or 4 large eggs)
  • 2 tablespoons milk
  • 2 tablespoons Parmesan cheese
  • 2 teaspoons dried chopped onion
  • Pink salt and pepper
  • 4 slices gluten-free bread
  • 2 tablespoons butter
  • 1 avocado, thinly sliced


  1. Heat the oil in a large skillet over medium heat, add red bell peppers, and season lightly with salt; cook for about 5 minutes, stirring frequently, until peppers are soft.
  2. Meanwhile, in a bowl combine eggs with milk, Parmesan cheese, dried chopped onion, salt, and pepper; whisk and set aside.
  3. Butter one side of each slice of bread, place the bread butter-side-down first onto skillet and grill until lightly browned. Flip over and lightly brown them.
  4. Pour in the egg mixture and cook for 2-3 minutes; stirring well to coat egg onto peppers.
  5. Scoop the egg and pepper mixture on the slice of grilled bread and top with sliced avocado. Cover with the other slice of grilled bread and serve.

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