Prep: 10 minutes, Cook, 5 minutes, Serve: 8

Ingredients:
4 English muffins, split, toasted
2 tablespoons LAND O LAKES Butter
1/2 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
4 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

Method:
1. Spread cut-sides of English muffins with about 1/2 teaspoon butter; set aside.

2. 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).

3. 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.

4. To assemble sandwiches, layer bottom half of English muffins with 1 slice Canadian bacon, if desired.

5. Top each with /4 omelet, 1 slice cheese, 1 slice tomato and top half of muffin. Serve immediately.

Notes and Tips:
To make these sandwiches ultra-convenient, assemble them the night before, omitting the s’iced tomato. Wrap each sandwich in plastic food wrap. In the morning, place sandwich on microwave-safe plate; microwave on HIGH (100% power) until heated through (1 minute). Add the sliced tomato — and you’re on your way!

Veggie and Cheese Omelet Sandwich Recipe