I’m finally getting around to uploading recipes on my spare SD card, and in the midst of doing that I’ve found pictures I took of our mega ice storm from a few weeks ago.
The ice storm DESTROYED a ton of our trees and we’re still picking up the pieces to this day. It’s going to take a long time before all of the broke limbs are off our property.
We were one of the lucky ones, though, because our power never went out. Unfortunately for thousands of people in OKC their power was out for nearly 2 weeks. Ugh. I can’t even imagine.
One of the days after the ice storm I made this incredible breakfast sandwich. I originally had the idea to make it an omelette, but omelettes aren’t easy to meal prep. Instead, I made a sausage and pepper scramble that was easy to store in the fridge and then top on toast with cheese.
This was everything you want in a good breakfast sandwich. It’s sweet and savory (thanks to the sweet red bell peppers) and super filling. It’s a great way to start your day, that’s for sure.
I topped my sandwiches with an Italian cheese blend, but you can use regular shredded cheese instead. The key to this sandwich is just barely sauteing the peppers so they are still crisp-tender.
Enjoy!
Sausage and Peppers Breakfast Sandwich
Classic sausage and peppers with a breakfast twist.
Ingredients
- 1/2 lb. ground breakfast sausage
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 4 eggs, lightly beaten
- salt & pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- 1/2 cup shredded Italian cheese blend
- Toast, for serving
Directions
- Heat a large skillet over medium high heat. Add sausage and cook until browned, breaking up with a slotted spoon.
- Add bell peppers to the sausage pan and saute until crisp-tender, about 4-5 minutes.
- In a small bowl, whisk together eggs, salt, pepper, garlic powder and oregano. Pour into sausage and peppers pan and cook until eggs are firmed up, stirring occasionally, about 3-4 minutes.
- Remove pan from heat. Add a few spoonfuls of egg and sausage mixture to a slice of toast. Top with cheese and another slice of toast. Serve.
leencuisine.com 