SAUSAGE EGG SUBS
Steps:
- In a large skillet, cook sausage and onion over medium heat until the meat is no longer pink; drain. Remove with a slotted spoon and keep warm. , In the same skillet, cook and stir the eggs over medium for 6-7 minutes or until nearly set. Add mushrooms, peppers and the sausage mixture. Cook until eggs are completely set and mixture is heated through. Serve on buns.
Nutrition Facts : Calories 576 calories, Fat 32g fat (10g saturated fat), Cholesterol 459mg cholesterol, Sodium 968mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.
EGG, SAUSAGE AND CHEESE BREAKFAST SANDWICH
Breakfast in a bun? Why not! This recipe has all the usual suspects - eggs, sausage, cheese - plus a little spice to kick your morning into high gear.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Toast buns until golden brown.
- Cook sausage patties in a skillet over medium heat until brown.
- While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.
- In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.
- Combine Sriracha sauce and mayonnaise and spread on each side of the buns.
- Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.
- Serve while warm.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 26.6 g, Cholesterol 427.4 mg, Fat 49.1 g, Fiber 1.1 g, Protein 29.7 g, SaturatedFat 13.9 g, Sodium 880.2 mg, Sugar 1.6 g
SAUSAGE EGG BREAKFAST SUBS RECIPE
Sausage egg breakfast subs will keep you fueled through a Saturday of soccer games and grocery shopping. They whip up quickly and will...
Provided by Tanya Schroeder
Categories Sandwiches
Time 20m
Number Of Ingredients 6
Steps:
- Heat a medium sized skillet over medium heat. Add sausages. Cook sausage until no longer pink. Heat a second skillet over medium heat. Spread a scant half-teaspoon of butter over each side of the Coney roll. Place Coney roll on hot skillet, heat each side of the roll or just until golden brown then remove bread from skillet. Place one slice of cheese inside each bread roll. Set aside. Spray the same skillet with non-stick spray. Add eggs. Cook eggs for 2-3 minutes, depending on desired degree of doneness. To assemble; place 2 hot sausage links on each of the 4 cheese slices; top with bacon. Place cooked egg on the top of each sub roll and serve.
Nutrition Facts : ServingSize 1 sandwich, Calories 848 calories, Fat 51 g, Carbohydrate 46 g, Fiber 2 g, Protein 43 g, SaturatedFat 18 g, Sodium 1756 mg, Sugar 5 g
SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: ground sausage, salt, pepper, garlic powder, onion powder, paprika, dried parsley, eggs, shredded cheddar cheese, spinach, tomato
Provided by Tiffany Lo
Categories Breakfast
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
- Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
- In a separate bowl, mix the eggs, salt, and pepper.
- Pour egg mixture into the middle of each cup.
- Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
- Bake at 350°F (180°C) for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 502 calories, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 33 grams, Sugar 1 gram
INSIDE-OUT SAUSAGE AND EGG SANDWICHES
Inside-Out Sausage Egg Sandwiches are an awesome low carb breakfast minus the biscuit or bread. This keto McMuffin is packed with protein.
Provided by skinnysouthern
Categories Breakfast
Number Of Ingredients 5
Steps:
- You will need to use 3-inch metal ring molds or cookie cutters to make the eggs.Spray the insides with cooking spray so the eggs do not stick.
- Whisk the eggs in a bowl with salt and pepper to taste.
- Melt the butter in a nonstick pan over medium heat. Place the metal ring molds on top of the melted butter and pour 1/4 of the eggs into each one.If you have fewer then 4 ring molds, you will have to cook the eggs in batches.
- Add about a tablespoon of water to the pan and cover with a lid. Cook until eggs have set.
- Remove egg patties from molds. Assemble sandwiches by sandwiching the sausage and cheese between two egg patties. You can microwave for 15 seconds to melt the cheese.
Nutrition Facts : Calories 361 kcal, Carbohydrate 1 g, Protein 21 g, Fat 30 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 428 mg, Sodium 638 mg, Sugar 1 g, ServingSize 1 serving
SAUSAGE AND EGG SANDWICH
Categories Sandwich Cheese Egg Pork Breakfast Brunch Fry Kid-Friendly Quick & Easy New Year's Day Sausage Winter Swiss Cheese Gourmet Small Plates
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Butter bread slices and arrange 2, buttered sides down, on a large plate.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook patties, pressing with a spatula to flatten, until golden brown and cooked through, about 2 minutes on each side. Transfer to paper towels to drain briefly, then arrange 2 patties side by side on each plated bread slice. Top with cheese.
- Fry eggs in fat remaining in skillet over moderate heat, seasoning with salt and pepper, until whites are barely set, about 1 1/2 minutes. Flip eggs with spatula and cook until whites are set and yolks are just set but still soft, 45 seconds to 1 minute more.
- Carefully transfer eggs to sandwiches, topping each patty with an egg. Cover with remaining 2 bread slices, buttered sides up. Wipe out skillet.
- Carefully transfer sandwiches to skillet and cook over moderate heat, turning carefully once, until golden, 2 to 4 minutes total. Halve sandwiches.
SAUSAGE AND EGG JEFFMUFFINS
Provided by Jeff Mauro, host of Sandwich King
Time 35m
Yield 12 sandwiches
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking or jelly roll pan generously with nonstick cooking spray.
- Combine the cream and eggs in a large bowl and whisk until thoroughly combined. Whisk in some salt and pepper. Pour the egg mixture onto the prepared pan and carefully place in the oven. Cook for 6 to 7 minutes, and then sprinkle with the cheese and cook until the eggs are set but not browned, another 6 to 7 minutes. Cut into 12 equal squares. Set aside.
- Meanwhile, in a 12-inch skillet set over medium heat, add the sausage patties and press down until "smashed." Cook until slightly charred and no longer pink in the middle, about 5 minutes per side. Remove the patties and let drain on a paper towel-lined plate.
- To build the sandwiches, layer the bottom of each English muffin with a piece of egg and sausage and cover with the English muffin top. Repeat with the remaining ingredients. Individually wrap each sandwich tightly in plastic wrap, place in a resealable bag and freeze.
- To reheat, remove the plastic from the sandwich, wrap in a paper towel and heat in a microwave until totally defrosted and hot, about 2 minutes!
GRILLED SAUSAGE AND EGG BREAKFAST SANDWICHES
Steps:
- Sausage: Heat grill to medium. Combine all ingredients in a bowl, being careful not to overmix. Divide the sausage mixture into 8 (4-ounce) patties. Grill until cooked completely through, about 4 minutes per side. Eggs: Heat grill to medium. Whisk together eggs, salt, pepper, and chives in a medium bowl. Melt the butter in a 9-inch cast iron skillet on the grates of the grill. Add the eggs and stir until soft curds form. Remove from the heat. Assemble: Place bagels, cut side down, on the grill and toast until lightly golden brown, about 45 to 60 seconds. Remove the bagel tops from the grill. Turn the bagel bottoms over and top each with a slice of cheese and let melt, about 30 seconds. Top the cheese with a sausage patty and then divide the eggs among the patties. Top with the bagel tops, close the cover and just let heat through, about 1 minute. Remove from heat and serve immediately. ;
FRIED EGG AND SAUSAGE SANDWICH
I recently started having gallbladder problems and so have had to cut way back on meats and cheeses. This recipe is one I kind of invented. My toddler and I enjoy these for lunch, but they might also be good for breakfast. (Makes 2 sandwiches)
Provided by rarambo
Categories Breakfast
Time 15m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 7
Steps:
- Toast the Bread.
- Spread the ranch dressing on one side of two slices of toasted bread.
- Fry each egg. You can fry it however you like. I use a tiny amount of butter just to keep the egg from sticking and I like my eggs done over easy with runny yolks (which is great when it soaks into the dry toast). But if you are concerned about making sure the egg is cooked through then scramble them.
- Put the eggs on the toasted bread while it's still warm and quickly put the cheese on it so it melts. When I make this I have to cook one egg at a time, but if you have a large skillet and are skillful at frying eggs you might be able to cook 2 at once.
- Put the chopped sausage in the skillet to heat it up (or brown it if you haven't already).
- Divide the chopped sausage over each sandwich. Since it's warm it should melt into the cheese so try to spread it evenly over the sandwich too.
- Add the second slice of toast.
- Cut the sandwich in half. You may have ot let it cool before you eat it. For my toddler I cut half of one sandwich up into cubes and she eats it with her fingers. Since the sausage is cut small and the egg is mushy she can eat it with just her 5 front teeth. YUM!
Nutrition Facts : Calories 227.6, Fat 18.5, SaturatedFat 8.7, Cholesterol 243.5, Sodium 456.1, Carbohydrate 4.6, Fiber 0.1, Sugar 0.9, Protein 10.7
SAUSAGE, EGG, AND PEPPERS BREAKFAST SUB
Everybody can relate to a sausage-and-pepper submarine sandwich being Italian American, since it is served at every street fair in the Northeast. The use of peppers with sausages is not as prevalent in Italy as it is in the Italian American community here, but this is a delicious dish. Imagine turning it into breakfast, especially on a morning when you have a few extra mouths to feed. The recipe is easy to prepare, because the sausage is taken out of its casings and crumbled into the pan, and everything else is added to it. You just scramble it all together; do not worry about making a perfectly round frittata here.
Yield makes two 6-inch subs, or 4 sandwiches on rolls
Number Of Ingredients 7
Steps:
- 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 1/2 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 pepper and onion are wilted, pour the eggs into skillet and cook, stirring occasionally with a spatula, until just set but still a little wet, about 1 to 2 minutes. Remove from heat. (The eggs will finish cooking in the turned-off pan.)
- Mound the frittata on the bread or rolls, and serve immediately.
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