Peppers & Egg Sandwich

All-day breakfast menus are here to stay, with breakfast sandwiches predicted to grow 97% by 2023,* outperforming all other foods, beverages and ingredients. Use Grande Avorio® Fresh Mozzarella Loaf to up-sell this simple breakfast sandwich.

*Datassential Breakfast 2019

Recipe created by Anthony Iannone, North American Pizza & Culinary Academy

INGREDIENTS

DIRECTIONS

INGREDIENTS

Peppers & Egg Sandwich Yield: One Sandwich
  • 3 Eggs
  • 1 oz. Whole milk
  • 2 oz. Mild cherry peppers or sweet bell peppers
  • 2 oz. (2 slices) Grande Avorio® Fresh Mozzarella, sliced
  • 1 oz. Unsalted butter
  • 1 Sub roll, hinge-sliced

DIRECTIONS

Peppers & Egg Sandwich
  1. Slice 2 oz. Grande Avorio® into 2 slices.
  2. In a bowl, scramble 3 eggs and 1 oz. whole milk.
  3. In a sauté pan, melt butter and add peppers.
  4. Cook on medium heat for 2-3 minutes until peppers are slightly soft.
  5. Add eggs to the sauté pan and cook until eggs are done, top with sliced Grande Avorio to slightly melt cheese.
  6. Toast sub roll and transfer eggs to sub roll.