SAUSAGE, EGG, AND PEPPERS BREAKFAST SUB

by - 5:37 AM

I just love a good sandwich. Biting into crispy bread that is filled with warm,
deliciously cooked food is so incredibly satisfying. This recipe makes a great frittata
as well; sausage and peppers is an Italian American classic, and this is the breakfast
version, in case you can’t wait until lunch.
MAKES TWO 6-INCH SUBS, OR 4 ROLLS
2 tablespoons extra-virgin olive oil
2 links sweet Italian sausage, removed from casing (about 8 ounces)
1 medium onion, thinly sliced
1 large red bell pepper, cored and seeded, sliced ½ inch thick
¾ teaspoon kosher salt
4 large eggs
Two 6-inch lengths Italian bread, or 4 crusty rolls, split and toasted
Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, cook the
sausage, crumbling with a wooden spoon, until it is no longer pink, about 3 minutes.
Add the onion and bell pepper, season with ½ teaspoon salt, cover, and cook until the
vegetables are wilted and lightly caramelized, about 10 minutes.
Beat the eggs with the remaining salt in a small bowl. When the peppers and onions
are wilted, pour the eggs into skillet and cook until the eggs are just set but still a little
wet, about 1 to 2 minutes. Remove from heat. (The eggs will finish cooking in the pan.)
Mound the frittata on the bread or rolls, and serve immediately.

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