Sausage, Egg, and Peppers Breakfast Sub

Name: Sausage, Egg, and Peppers Breakfast Sub
Yield: makes two 6-inch subs, or 4 sandwiches on rolls
Ingredients: 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, sliced 1/2 inch thick; 3/4 teaspoon kosher salt; 4 large eggs; Two 6-inch lengths Italian bread, split and toasted, or 4 crusty rolls, split and toasted

December 14, 2011

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.

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