Pepper and Egg Sandwich Recipe
This pepper and egg sandwich recipe is a Chicago staple, with fluffy scrambled eggs and chopped peppers served up on sandwich rolls. Don't forget the hot sauce! Here is how to make it at home.
Servings: 4
Calories: 211kcal
Ingredients
- 1 tablespoon oil
- 1 green bell pepper chopped (or use 2-3 jalapeno peppers for a hotter version)
- 1 red bell pepper chopped
- 1 small onion chopped (use white or yellow)
- 6 eggs scrambled
- 1 ounce shredded Parmesan cheese
- 1 ounce shredded pepperjack cheese or use any melty cheese, like provolone, gruyere or white cheddar
- 1 teaspoon garlic powder optional
- Salt and pepper to taste
FOR SERVING: 4 warmed sandwich rolls (French rolls or Italian rolls are great), hot sauce or ketchup, spicy chili flakes, hot giardiniera if desired.
Instructions
- Heat the oil in a large pan to medium-high heat. Add the chopped peppers and cook them down for 5 minutes to soften.
- Reduce the heat to medium-low.
- Pour in the scrambled eggs along with your cheeses. Sprinkle with garlic powder (if using), salt and pepper to taste. Add spicy chili flakes if you'd like.
- Cook until the eggs mostly set, then stir them up in the pan with the peppers to get everything nicely mixed and incorporated.
- Serve onto the warmed buns with a few sprinkles of chili flakes. Top with hot sauce and giardiniera, if desired, or just hot sauce! Enjoy!
Nutrition
Calories: 211kcal | Carbohydrates: 7g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 258mg | Sodium: 244mg | Potassium: 264mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1514IU | Vitamin C: 64mg | Calcium: 178mg | Iron: 2mg