Italian Egg Sandwiches
Elevate your breakfast or brunch game with these irresistible Italian Egg Sandwiches, a perfect fusion of bold Italian flavors and comforting textures. This recipe combines fluffy, Parmesan-infused scrambled eggs, crispy prosciutto, creamy mozzarella, and fragrant fresh basil, all nestled inside golden-toasted ciabatta rolls for an unmatched layered bite. A touch of garlic and olive oil enhances every element, while a quick oven finish ensures melty perfection. Ready in just 25 minutes, these gourmet-style sandwiches are ideal for a quick yet indulgent breakfast treat or a satisfying brunch centerpiece. Treat your taste buds to the ultimate Italian-inspired morning delight!
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Recipe Information
Ingredients
- 4 Ciabatta rolls
- 6 Large eggs
- 2 tablespoons Whole milk
- 1 cup Parmesan cheese, finely grated
- 4 slices Mozzarella cheese, sliced
- 8 slices Prosciutto
- 8 Fresh basil leaves
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Garlic powder
Instructions
Preheat your oven to 375°F (190°C).
Slice the ciabatta rolls in half horizontally and brush the cut sides lightly with olive oil. Place them on a baking sheet, cut side up. Toast in the oven for 5-7 minutes until golden and slightly crispy. Set aside.
In a medium bowl, whisk together the eggs, milk, Parmesan cheese, salt, ground black pepper, and garlic powder until fully combined.
Heat a non-stick skillet over medium heat and add the butter. Once melted, pour in the egg mixture.
Cook the eggs slowly, stirring gently with a spatula, until they form soft, fluffy curds and are just set. Remove from heat and keep warm.
In the same skillet, add the slices of prosciutto and cook for about 1-2 minutes on each side until they are crisp. Remove and set aside.
To assemble the sandwiches, layer the bottom half of each ciabatta roll with a slice of mozzarella cheese, followed by a portion of the scrambled eggs. Top the eggs with 2 slices of crispy prosciutto, 2 fresh basil leaves, and then place the top half of the ciabatta roll on top.
If desired, return the assembled sandwiches to the oven for an additional 2-3 minutes to melt the mozzarella cheese.
Serve immediately and enjoy your Italian Egg Sandwiches!
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 3.2 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 600 mg | 46% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 352 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
