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Sausage Egg Subs

 Sausage Egg Subs
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.
6 ServingsPrep/Total Time: 30 min.


  • 1-1/4 pounds bulk pork sausage
  • 1/4 cup chopped onion
  • 12 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


  • 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.
  • 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.
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.