Peppers and Eggs Sandwich
Bursting with rustic flavors and Italian charm, the Peppers and Eggs Sandwich is a classic comfort-food recipe that’s perfect for breakfast, lunch, or even a quick weeknight dinner. This hearty sandwich combines tender, sautéed bell peppers—slowly caramelized in olive oil for a subtle sweetness—with creamy, softly scrambled eggs, delicately seasoned with kosher salt and black pepper. Served on crusty Italian bread or warm, toasted sandwich rolls, this simple yet satisfying recipe is easy to prepare in just 25 minutes and offers a budget-friendly, protein-rich meal for the whole family. Optional fresh parsley adds a hint of brightness, rounding out this flavorful dish. Whether you’re craving a nostalgic bite or looking for a fresh spin on sandwiches, this Peppers and Eggs creation will not disappoint!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium green bell peppers
- 1 medium red bell pepper
- 6 pieces large eggs
- 2 tablespoons whole milk
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper
- 4 pieces sandwich rolls or Italian bread
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley (optional, chopped)
Instructions
Slice the green and red bell peppers into thin strips and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the sliced peppers to the skillet and sauté for 7-10 minutes, stirring occasionally, until they are softened and slightly caramelized. Remove from heat.
In a medium bowl, whisk together the eggs, milk, kosher salt, and black pepper until well combined.
Reduce the skillet's heat to low and melt the butter in the same skillet used for the peppers.
Pour the egg mixture into the skillet and cook gently, stirring with a spatula, until the eggs are softly scrambled but still a little glossy. This should take about 3-4 minutes.
Add the sautéed peppers back into the skillet with the scrambled eggs and mix gently to combine. Remove from heat.
If using sandwich rolls, slice them in half and lightly toast them if desired.
Spoon the peppers and eggs mixture onto the sandwich rolls or slices of Italian bread.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 1902 mg | 83% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 19.3 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 400 mg | 31% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1350 mg | 29% | |
*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.
