According to my Dad, his Italian mom used to make great egg sandwiches. She would cook them up in the morning and pack them for everyone's school lunch. He said they were delicious and always had the best smile when describing each bite. I decided what's old is new again; only I'm serving them up for breakfast. I started by cooking Italian sausages with eggs and nestled them in the best artisan bread and then topped them with sauteed peppers and onions. The combination of the sausage and eggs mixed with softy billowy eggs is so good. My family loved them and agreed that my Dad would have too.
Ingredients for Sausage and Peppers for Breakfast:
1 pound of thin Italian Pork Sausages
1-2 tablespoons of olive oil
3 eggs
2 tablespoons of whole milk
1 onion, halved and sliced
1 1/2 bell peppers, seeded and sliced, I like to use a mixture of colors
kosher salt
black pepper
artisan bread
This recipe is has enough sausage for a few sandwiches, just increase the eggs.
Time-Saving Tips: Keep a package of sausages in the freezer so you're always ready for breakfast. Slice the vegetables the night before so they're ready to cook in the morning.
Let's see what we need.
We're ready to cook.
Heat the oil in a pan and add the sausage. Cook while turning until the meat is no longer pink; transfer the sausage to a plate. Using a paper towel, wipe out half of the grease from the pan.
Add the peppers and onions; season with salt and pepper. Cook until tender and return the sausage to the pan. Simmer for a few minutes until the flavors blend.
Beat the eggs and milk; slice the sausage into pieces.
Pour the egg mixture into a hot pan and top with some of the sausages. I use a spatula to push the eggs to center, which allow the uncooked eggs to spill into the surface of the pan to cook. When the eggs are not wet but glistening, take them off of the heat and fold together.
Place the eggs and sausage on the bottom half of the bread and cover with the peppers and onions.
It's ready! Sausage and Peppers for Breakfast is one of those sandwiches that, when you take a bite, you can't believe how delicious. The creamy eggs, flavorful sausage, and sweet onions and peppers are delicious. I think this would be grandmother approved.
Enjoy!
Sausage and Peppers for Breakfast:
1 pound of thin Italian Pork Sausages
1-2 tablespoons of olive oil
3 eggs
2 tablespoons of whole milk
1 onion, halved and sliced
1 1/2 bell peppers, seeded and sliced, I like to use a mixture of colors
kosher salt
black pepper
artisan bread
Heat the oil in a pan and add the sausage. Cook while turning until the meat is no longer pink; transfer the sausage to a plate. Using a paper towel, wipe out half of the grease from the pan.
Add the peppers and onions; season with salt and pepper. Cook until tender and return the sausage to the pan. Simmer for a few minutes until the flavors blend.
Beat the eggs and milk; slice the sausage into pieces.
Pour the egg mixture into a hot pan and top with some of the sausages. I use a spatula to push the eggs to center, which allow the uncooked eggs to spill into the surface of the pan to cook. When the eggs are not wet but glistening, take them off of the heat and fold together.
Place the eggs and sausage on the bottom half of the bread and cover with the peppers and onions.
This recipe is has enough sausage for a few sandwiches, just increase the eggs.
Time-Saving Tips: Keep a package of sausages in the freezer so you're always ready for breakfast. Slice the vegetables the night before so they're ready to cook in the morning.