Best 5 Scrambled Egg And Pepperoni Submarine Sandwich Recipes

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Indulge in a delightful culinary journey with our scrumptious Scrambled Egg and Pepperoni Submarine Sandwich, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable sandwich features fluffy scrambled eggs, savory pepperoni, melted cheese, and a medley of fresh vegetables, all nestled between two slices of toasted bread. Embark on a culinary adventure as we guide you through the step-by-step process of crafting this delectable dish, ensuring a sandwich that is both visually appealing and incredibly satisfying. We'll also explore variations of this classic, including a vegetarian option, a spicy rendition, and a breakfast-inspired version. Get ready to elevate your lunch or dinner routine with this versatile and flavorful Scrambled Egg and Pepperoni Submarine Sandwich.

Let's cook with our recipes!

PEPPERONI AND CHEESE SCRAMBLED EGGS



Pepperoni and Cheese Scrambled Eggs image

Provided by Robert Irvine : Food Network

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

1 teaspoon grapeseed oil
1/4 pound beef pepperoni, peeled and thinly sliced
2 tablespoons unsalted butter
6 large eggs
1/2 cup whole milk
Kosher salt and freshly ground pepper
3/4 cup grated cheddar cheese
1 scallion, white and light green parts only, thinly sliced on the bias

Steps:

  • Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.
  • Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes; sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking, about 1 more minute.

SPICY SCRAMBLED EGG SANDWICHES



Spicy Scrambled Egg Sandwiches image

Glenside, Pennsylvania's Helen Vail takes family breakfasts in hand with these energy-building muffins-to-go. They're packed with veggies, flavor and easy-to-swallow nutrition!

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/3 cup chopped green pepper
1/4 cup chopped onion
3 large eggs
4 large egg whites
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/3 cup fresh or frozen corn, thawed
1/4 cup real bacon bits
4 English muffins, split and toasted

Steps:

  • In a 10-in. skillet coated with cooking spray, cook green pepper and onion over medium heat until tender, about 8 minutes., In a large bowl, whisk the eggs, egg whites, water, salt, mustard, pepper and hot pepper sauce. Pour into skillet. Add corn and bacon; cook and stir until the eggs are completely set. Spoon onto English muffin bottoms; replace tops. Serve immediately.

Nutrition Facts :

SCRAMBLED EGG SANDWICHES (WITH ONIONS AND RED PEPPERS)



Scrambled Egg Sandwiches (With Onions and Red Peppers) image

This sandwich is good for breakfast or lunch. The onions and red peppers keep this from being just another egg sandwich. I toast the bread while the onion and pepper is cooking.

Provided by Debbwl

Categories     Breakfast

Time 22m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 red bell pepper, cut into thin strips
1 onion, chopped fine
1 cup Egg Beaters egg substitute or 4 eggs
4 -6 slices edam cheese, sliced thin
4 slices country bread, toasted
salt and pepper

Steps:

  • Heat the oil in a large skillet. Add onion and saute over medium heat until slightly softened, about 2 minutes.
  • Add pepper strips and cook stirring occasionally until tender about 8-10 minutes.
  • Season with salt and pepper to taste.
  • Add egg beaters (or beat eggs and add) to skillet and cook stiring often, until set about 2 minutes.
  • Divide the egg mixture between two slices of toast, now top with slice of cheese and remaining toast.
  • Cut each sandwich in half and serve.

Nutrition Facts : Calories 529.7, Fat 16.1, SaturatedFat 2.5, Sodium 661.5, Carbohydrate 81, Fiber 5.3, Sugar 8.1, Protein 16.2

SCRAMBLED EGG SANDWICH



Scrambled Egg Sandwich image

This savory sub is ideal for brunch, lunch or dinner. It's like eating an omelet sandwich. For variety, I use a different cheese-such as provolone-on the egg sandwich, and French or Italian bread. -Kim Dunbar, Willow Springs, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 loaf (16 ounces) frozen garlic bread, thawed
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
3 tablespoons butter
10 large eggs
1/4 cup milk
Salt and pepper to taste
6 to 8 slices part-skim mozzarella cheese

Steps:

  • Bake garlic bread according to package directions. Meanwhile, in a large skillet, saute onion and green pepper in butter until crisp-tender. In a large bowl, whisk the eggs, milk, salt and pepper. Pour into skillet; cook and stir over medium heat until eggs are completely set. Remove from the heat and keep warm. , Arrange cheese slices on bottom half of bread; spoon eggs over cheese. Replace bread top. Slice and serve immediately.

Nutrition Facts : Calories 526 calories, Fat 35g fat (14g saturated fat), Cholesterol 434mg cholesterol, Sodium 720mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

TOM'S SCRAMBLED EGG SANDWICH



Tom's Scrambled Egg Sandwich image

My dad came up with this recipe years ago. Over the years, everyone I have shared this with always reacts the same way. First, they tell me 'that sounds awful!' After they eat it their story changes to 'that was amazing!' I know the idea of mayo and mustard on a scrambled egg disk sounds odd, but trust me; you'll love it. I know the cooking method for the eggs may be sacrilege for some folks; I just ask that you try it before changing it up.

Provided by historiker

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 15m

Yield 1

Number Of Ingredients 6

2 eggs, beaten
1 tablespoon milk
1 pinch salt
2 tablespoons mayonnaise
2 slices bread, toasted
1 teaspoon prepared yellow mustard

Steps:

  • Beat eggs, milk, and salt together in a bowl.
  • Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat.
  • Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.

Nutrition Facts : Calories 485.2 calories, Carbohydrate 27.9 g, Cholesterol 383.7 mg, Fat 34 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 6.9 g, Sodium 856.9 mg, Sugar 4 g

Tips:

  • For a quick and easy meal, use frozen or pre-cooked pepperoni.
  • To save time, use a pre-made submarine roll or hoagie bun.
  • If you don't have any marinara sauce, you can use ketchup or pizza sauce instead.
  • To make a vegetarian version of this sandwich, simply omit the pepperoni and add more vegetables.
  • For a spicy sandwich, add a few slices of jalapeno peppers or sprinkle some red pepper flakes on top of the eggs.

Conclusion:

The scrambled egg and pepperoni submarine sandwich is a delicious and easy-to-make meal that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover eggs and pepperoni. With its combination of savory eggs, melted cheese, and tangy sauce, this sandwich is sure to be a hit with everyone who tries it.

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