This nutritious breakfast sandwich can be made with any of the Isernio Italian sausages, or our Chicken Sausage Rolls. If you cannot find the sausage available in bulk, simply remove the meat from the casings and proceed with making the patties. Use either toasted English muffins or slices of Italian bread. You can also use egg substitute, if that is more in line with your dietary needs. Placing your favorite sandwich spread on the toast is optional.
Italian Breakfast Sandwich
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 1 lb. Isernio's Italian sausage of choice, formed into 4 3-1/2" x 1/4" patties
- 5 eggs, large
- Salt & pepper to taste
- 2 Tbsp. green onion, chopped
- 2 Tbsp. red bell pepper, finely chopped
- enough butter to coat baking pan
- 8-10 slices tomato, sliced thin
- 4 slices Provolone, Cheddar or Jack cheese
- 8 slices bread of choice, toasted
Instructions
- Pre-heat the oven to 350 degrees. In a non-stick skillet placed over medium heat, sauté the patties approximately 3 minutes on each side until browned, but still with a bit of pink in the middle. Set aside.
- In a small bowl mix together the eggs, green onion, red bell pepper, salt and pepper.
- Butter a 1-quart square baking dish and pour the egg mixture into it. Arrange partially cooked sausage patties over the eggs, placing them evenly.
- Place in 350 degree oven and bake until the eggs are almost set, about 7 - 10 minutes.
- Place slices of tomato over each patty and then place a slice of cheese over that. Place back in oven and bake another 4 - 5 minutes, or until eggs are fully set and cheese has melted.
- Remove from oven. Let stand 4 - 5 minutes while toasting your bread of choice. Cut the sausage-egg mixture into 4 even squares and place between the slices of toast.
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