Chicago-Style Pepper and Egg Sandwich
This recipe is simple, but so delicious! Cook sweet bell peppers and nutritious EB eggs together for a tasty base, adding Provolone and some hot giardiniera for extra flavor. An Italian American classic, a Pepper and Egg Sandwich is perfect for breakfast, lunch or dinner!
Make This Recipe
Ingredients
1 tablespoon olive oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
½ teaspoon granulated garlic
2 tablespoons unsalted butter
8 Large Eggland’s Best eggs, whisked
8 slices of Sharp Provolone
4 soft sub rolls
Hot giardiniera
Preparation
- Preheat oven to 400.
- Heat a 12-inch non-stick skillet over medium heat. Add in oil and peppers. Season with salt, pepper and granulated garlic. Sauté for 10 minutes, stirring occasionally.
- Brush outside of sub rolls with a good amount of olive oil and place in the oven to lightly toast.
- Add butter to peppers and then EB eggs. Slowly stir and let the EB eggs set for about 20 seconds, then stir again. Repeat until scramble is just set but still a little shiny.
- Take the bread out of the oven and place two slices of cheese on the bottom. Top with a good amount EB eggs and spoonful of giardiniera.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 4 |
|---|---|
| Calories | 609 |
| Fat | 34.8g |
| Saturated Fat | 16.2g |
| Cholesterol | 397mg |
| Sodium | 1182mg |
| Carbohydrates | 46g |
| Dietary Fiber | 1.9g |
| Protein | 32.7g |