Egg and Sausage Breakfast Sandwich |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Way better than nuking one of those cellophane wrapped things or hitting the drive through! Ingredients:
8 ounces spicy pork sausage |
1 loaf focaccia bread (about 12 oz) |
2 1/2 tablespoons extra virgin olive oil, divided |
8 eggs, room temperature |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
1/2 cup chopped onion |
1/2 red bell pepper, chopped |
1 medium tomato, chopped |
1 1/2 cups shredded monterey jack pepper cheese |
Directions:
1. Preheat oven to 400°F Cook sausage in a medium nonstick skillet 4-5 minutes or until browned, stirring and breaking into chunks. Drain on paper towels. Wipe skillet dry with paper towels.
2. Cut top off bread and reserve; hollow out inside to make a shell. Place on baking sheet. Brush inside and out with 2 tbs of the oil.
3. Whisk eggs, salt, pepper and garlic powder in medium bowl. Cook onion and bell pepper in remaining oil in the same skillet over medium high heat 3-4 minutes or until vegetables begin to soften. Reduce heat to medium; add egg mixture and sausage. Cook and stir 4 minutes or until curds begin to form throughout but eggs are still very moist.
4. Pour into bread; sprinkle with tomato and cheese. Cover with top of bread. Bake 10 minutes or until heated through, cheese is melted and crust is crisp. Cut into wedges and serve hot.
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