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Sausage Egg Subs Recipe
Sausage Egg Subs Recipe photo by Taste of Home

Sausage Egg Subs Recipe

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Spicy chunks of sausage give winning flavor to this scrambled egg mixture from Dee Pasternak of Goshen, Indiana. Served in a bun, it's a satisfying all-in-one sandwich for breakfast or lunch.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1-1/4 pounds bulk pork sausage
  • 1/4 cup chopped onion
  • 12 Eggland's Best Eggs, lightly beaten
  • 1/2 cup chopped fresh mushrooms
  • 1 to 2 tablespoons finely chopped green pepper
  • 1 to 2 tablespoons finely chopped sweet red pepper
  • 6 submarine sandwich buns (about 6 inches), split

Nutritional Facts

1 serving (1 each) equals 576 calories, 32 g fat (10 g saturated fat), 459 mg cholesterol, 968 mg sodium, 44 g carbohydrate, 2 g fiber, 26 g protein.

Directions

  1. In a large skillet, cook sausage and onion over medium heat until the meat is no longer pink; drain. Remove with a slotted spoon and keep warm.
  2. In the same skillet, cook and stir the eggs over medium for 6-7 minutes or until nearly set. Add mushrooms, peppers and the sausage mixture. Cook until eggs are completely set and mixture is heated through. Serve on buns. Yield: 6 servings.
Originally published as Sausage Egg Subs in Quick Cooking September/October 1999, p52

Nutritional Facts

1 serving (1 each) equals 576 calories, 32 g fat (10 g saturated fat), 459 mg cholesterol, 968 mg sodium, 44 g carbohydrate, 2 g fiber, 26 g protein.

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Reviewed Nov. 23, 2009

With a household of three hungry boys plus one husband, this is a nifty alternative to Saturday morning breakfast. It's a tasty breakfast sandwich that is very satisfying and doesn't last long on the plate!

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