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Italian Sausage and Egg Breakfast Sandwich

A savory breakfast sandwich featuring seasoned sausage patties, fluffy eggs, and melted provolone on toasted ciabatta.

22 minEasyServes 2580 cal/serving

Italian-AmericanBreakfastStovetopHigh ProteinNut-FreeShellfish-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

  • 2 Italian sausage patties
  • 2 eggs, whisked
  • 2 slices provolone cheese, sliced
  • 2 ciabatta rolls, split
  • 1 tbsp unsalted butter

Instructions

  1. 1

    Heat a skillet over medium heat and cook 2 Italian sausage patties for 4 to 5 minutes per side until browned and internal temperature reaches 160 degrees F.

  2. 2

    Remove sausage from the skillet and set aside.

  3. 3

    Melt 1 tbsp unsalted butter in the skillet over medium-low heat.

  4. 4

    Add 2 whisked eggs and cook until set, then top with 2 slices sliced provolone cheese until melted.

  5. 5

    Toast 2 split ciabatta rolls cut-side down in the skillet, then assemble the sandwiches with sausage, egg, and cheese.

Questions

Can I make Italian Sausage and Egg Breakfast Sandwich dairy-free?

Yes. The dairy in this entry is 2 slices provolone cheese, sliced, 1 tbsp unsalted butter. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Italian Sausage and Egg Breakfast Sandwich gluten-free?

Yes. The gluten in this entry is 2 ciabatta rolls, split. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Italian Sausage and Egg Breakfast Sandwich keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Italian Sausage and Egg Breakfast Sandwich?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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