Easy Homemade Pepper and Egg Breakfast Sandwich Recipe

Discover the mouthwatering charm of a Chicago classic with this pepper and egg sandwich recipe. Perfect for Lent or any time you’re craving a satisfying vegetarian meal, this sandwich combines smoky charred peppers with creamy scrambled eggs for a texture and flavor explosion.

Our version elevates the humble pepper and egg sandwich by focusing on perfecting each component. The peppers and onions are cooked over high heat for a delightful smoky char, while the eggs are gently cooked low and slow for ultimate creaminess. The result? A sandwich that’s anything but boring!

Ingredients

• 4 sandwich rolls
• 2 tablespoons canola oil
• 1 green bell pepper, stemmed, seeded, cut into 1/4-inch slices
• 1 red bell pepper, stemmed, seeded, cut into 1/4-inch slices
• 1/2 medium onion, thinly sliced (about 1/2 cup)
• 6 eggs
• 2 ounces shredded Gruyère cheese
• Kosher salt and freshly ground black pepper
• 2 medium garlic cloves, minced (about 2 teaspoons)
• Hot sauce, ketchup, or other condiments as desired

Directions

1. Preheat the Oven

   Start by adjusting your oven rack to the middle position and preheating to 400°F. Wrap each sandwich roll in aluminum foil and place them on a baking sheet. Pop them in the oven to warm while you prepare the filling. This step ensures your sandwiches will be perfectly toasty when it’s time to assemble.

2. Cook the Peppers and Onions

   Heat the canola oil in a large cast-iron skillet over high heat until it’s just about to smoke. Add your sliced green and red bell peppers along with the onions. Cook them, stirring frequently, for about 5-8 minutes. You’re looking for them to soften and develop some beautiful char marks. This high-heat cooking method gives the peppers a smoky flavor that elevates the entire sandwich. Once they’re done, season with a pinch of salt, reduce the heat to medium-low, and let the pan cool for a minute.

3. Prepare the Eggs

   While your pan is cooling, crack the eggs into a bowl and whisk them until well combined. Stir in the shredded Gruyère cheese, which will melt into the eggs creating pockets of gooey goodness. Season the mixture with a pinch of salt and pepper.

4. Cook the Eggs

   Add the minced garlic to your skillet and cook until it becomes fragrant, about 30 seconds. This brief cooking time ensures the garlic doesn’t burn and become bitter. Now, pour in your egg mixture. Let it cook for 10 seconds before stirring. Continue this pattern of cooking for 10 seconds, then stirring, until the eggs have set but are still delightfully soft and creamy. Once they’ve reached this perfect consistency, turn off the heat.

5. Assemble the Sandwiches

   Carefully remove your warmed rolls from the oven. Slice each roll horizontally along one side, leaving the other long side attached to create a hinge. If needed, you can remove some of the excess bread from the middle to make more room for the filling. Generously scoop the egg and pepper mixture into each roll. Top with your favorite condiments – a drizzle of hot sauce or ketchup works wonders here!

And there you have it – your very own Chicago-style pepper and egg sandwich! This hearty, flavorful sandwich is perfect for a quick lunch, a meatless dinner option, or even as a satisfying breakfast. The combination of smoky peppers, creamy eggs, and melty cheese all nestled in a warm, toasty roll is sure to become a new favorite in your recipe rotation.

Feel free to experiment with different cheese varieties or add some fresh herbs to the egg mixture for an extra flavor boost. Whether you’re observing Lent or simply looking for a delicious vegetarian option, this pepper and egg sandwich is sure to hit the spot. Enjoy!