Pepper N Egg Hoagie Recipes

Steps:

• 1. Cut and seed one large red pepper, and cut into one inch strips. Coat skillet with olive oil. Cook peppers in skillet on low heat until they are soft. In the meantime, beat eggs with a splash of cream, salt and pepper and garlic salt. Pour eggs in with the peppers and stir until done, incorporating the pepper into the eggs. Spread buns or sliced Italian bread with pasta sauce and layer on the eggs. Sprinkle each with fresh parmesan cheese. I usually wrap mine in foil and stick in the oven for a little while to get the buns soft and warm.

Steps:

• Preheat the oven to 450 degrees F. Toast the rolls on a sheet pan for 5 minutes. Set aside. Lower the oven temperature to 425 degrees F.
• Spread the peppers and onions on the sheet pan. Drizzle with the olive oil, sprinkle with the sage, salt and some pepper and toss, breaking up the onions a bit as you do. Nestle the sausages in and around the vegetables. Bake until the sausages are cooked through and the vegetables are tender, about 30 minutes.
• Meanwhile, create your sandwich spread. Mix together the mayonnaise, ketchup and mustard in a small bowl until combined. Set aside.
• Transfer the sausages to a cutting board and slice into coins. Spread each roll with as much or as little sandwich spread as you want, then load up with sliced sausage and roasted vegetables.

Steps:

• 1. Get your peppers sliced up and ready. (Use any peppers you want; the more the better).
• 2. Saute your fresh green bell pepper on a low to medium heat till it is cooked through. Then, add your red, pepperocini's and garlic to the pan. Saute till garlic is tender.
• 3. Whisk together your eggs and milk and add to your pepper mixture. Now cook till almost done and take off the heat. Season with salt and pepper. Put a lid on the top of pan for a minute or two till eggs are cooked just right. (You don't want them overdone.) Now place egg mixture on your hoagie bun, drizzle a spoonful or two of pepper juice on egg mixture add your slices of provolone and place in oven for a couple of minutes till cheese is melted and bun is toasty.

Steps:

• Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
• Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
• Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

Steps:

• Whisk egg substitute, egg, green onions, pepperoni slices, and garlic powder together in a bowl.
• Heat butter in a non-stick skillet over low heat; add egg mixture, cover skillet, and cook until eggs are set, 10 to 15 minutes. Sprinkle Romano cheese over eggs and season with salt and pepper.

Steps:

• In large skillet add olive oil and garlic and saute on low-med until garlic is golden, (do not burn). Add peppers, season with salt and pepper, stir to coat peppers with oil. Continue cooking on low-med heat, stirring frequently, until peppers are soft. Raise heat to med-high and add eggs, stirring well to coat egg onto peppers. Cook eggs throughly, making sure not to burn. Sprinkle with cheese and red pepper serve on roll and add gardinera.