Italian Peppers and Egg Sandwiches
Elevate your breakfast or lunch game with these hearty and flavorful Italian Peppers and Egg Sandwiches! This recipe combines the vibrant sweetness of sautéed red and green bell peppers, caramelized onions, and aromatic garlic with soft, creamy scrambled eggs perfectly seasoned with a hint of crushed red pepper flakes. Nestled inside lightly toasted Italian bread or rolls, each bite delivers a satisfying blend of rich textures and bold Mediterranean flavors. Ready in just 25 minutes, this versatile sandwich is ideal for a quick family meal or a grab-and-go option bursting with wholesome ingredients. Whether served warm or packed for later, these sandwiches are a delicious way to celebrate the simplicity of Italian-inspired home cooking.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium onion
- 6 large eggs
- 3 tablespoons milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes
- 2 cloves garlic
- 4 pieces Italian bread or rolls
Instructions
Wash and thinly slice the red and green bell peppers, and thinly slice the onion.
Peel and mince the garlic cloves.
In a large sauté pan, heat the olive oil over medium heat.
Add the sliced peppers, onion, and minced garlic to the pan. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and slightly caramelized.
Meanwhile, in a medium bowl, whisk together the eggs, milk, salt, black pepper, and crushed red pepper flakes until well combined.
Lower the heat to medium-low, and push the sautéed vegetable mixture to one side of the pan.
Pour the egg mixture into the empty side of the pan. Gently scramble the eggs, stirring occasionally, until they are soft and just cooked through, about 3-4 minutes.
Once the eggs are cooked, mix them together with the sautéed vegetables in the pan.
Slice the Italian bread or rolls in half and lightly toast them, if desired.
Spoon the peppers and egg mixture onto the bottom half of each roll. Close the sandwich with the top half of the roll.
Serve warm and enjoy your Italian Peppers and Egg Sandwiches!
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 2594 mg | 113% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 29.3 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 394 mg | 30% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1613 mg | 34% | |
*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.
