There's nothing more classic than an Italian peppers and eggs sandwich for breakfast! It is a great breakfast to serve a group of guests, eat late at night, or cure a hangover.
Do you love Italian-American Breakfasts? Try our Italian Breakfast Sandwich or EASY Ricotta Bruschetta.
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A Special Occasion Breakfast
If you're looking for a breakfast that will fill you up, look no further than a peppers and eggs sandwich. This classic Italian breakfast is truly a breakfast for a gavone.
There are certain breakfasts that are for every day like Eggs and Lentils or Mascarpone Toast. Then there are breakfasts for special occasions. This a hangover cure breakfast. The peppers and onions in this sandwich make it the most Italian thing you can eat before noon besides a ball of mozzarella.
My special ingredient in this recipe is the pancetta. It's salty and crunchy and is the perfect addition to this breakfast.
Ingredient Notes and Substitutions
- Pancetta. If you don't have pancetta or just prefer bacon, you can substitute bacon for the pancetta. You can also use fried guanciale which is a great substitution.
- Eggs. Whenever you're cooking scrambled eggs, you never want to let them sit. Constantly keep them moving until they are ready. Take the eggs off the pan slightly sooner than ready, because they will continue cooking for a minute or two after you finish.
- Mozzarella. Fresh or shredded mozzarella works! If you decide to go with shredded, add it to the eggs while you're cooking them.
*See the recipe card below for more information on ingredients.
Step-by-Step Directions
This is one of those breakfasts that you can really impress your friends with. It's so easy because you don't have to make a bunch of separate sandwiches. You can just do it all in one shot, put it on the Italian bread, and cut it into sandwiches! Try the same for lunch with our Sausage and Peppers or Eggplant Parmigiana.
Step 1: Whisk the eggs in a large bowl and add a pinch of salt. Set aside. I always salt my scrambled eggs 15 minutes before cooking.
Step 2: Place a pan on medium heat. Add the pancetta before the pan gets hot. Fry until golden brown, about 8 minutes. Stir the pancetta often to make sure it cooks evenly. Remove from the pan and set aside. Leave a small amount of oil behind, for the peppers and onions.
Step 3: Add 2 tablespoon of olive oil. Add the peppers and onions to the pan. Fry until slightly softened about 6-8 minutes, stirring occasionally.
Step 4: Add 2 tablespoon of butter to the pan. Cover the pan for about 15 minutes to let the peppers and onions soften. Remove them from the pan and set them aside.
Step 5: Raise the heat of the pan slightly after you remove the peppers and let it preheat for 2-3 minutes. Add a solid amount of butter to the pan.
Step 6: Pour in the eggs and allow the sides to start curling up slightly as shown above. Then scramble the eggs with a spoon until they reach your desired texture. I like to leave them a little wet because they will continue cooking when you take them out of the pan.
Step 7: Warm the Italian bread in the oven. Add the peppers and eggs to the loaf of Italian bread. Top with mozzarella and add the pancetta. Serve with The Best Crispy Hash Browns if you're really hungry!
If you love classic Italian sandwiches, try our Chopped Italian Sandwich!
Pro-Tips
- According to Kenji Lopez-Alt, salting the eggs 15 minutes prior will produce the most tender and moist eggs. Salt weakens the attraction of yok protein molecules to each other. It will break the little compartments filled with fats and proteins into smaller pieces allowing more light to pass through. This is why the eggs will turn more orange.
- Always fry pancetta starting in a cold pan. This will let the fat render but make the pancetta golden brown.
Recipe FAQs
This sandwich was invented in Chicago as an alternative to the Italian beef sandwich so that restaurants would have something to serve during Lent. Italian families all over America enjoy this sandwich on Fridays during Lent.
If you're looking for a little kick in your breakfast, try adding a tablespoon Calabrian chili peppers halfway through cooking your peppers and onions! This will give it an unbelievable kick.
Wrap your sandwich in aluminum foil and store it in the fridge to save. Preheat your oven to 350 degrees. Place the sandwich on the aluminum foil open in the oven for 10 minutes or until heated through.
More Italian Sandwiches!
If you enjoyed this recipe, please leave us a rating below! It is so helpful for us! Follow us @vindelgiudice on Instagram for more! In the meantime, check out some other amazing sandwiches!
📖 Recipe
Peppers and Eggs Sandwich
Equipment
- large saute pan
Ingredients
- 8 eggs
- 1 green pepper, sliced
- 1 red pepper, sliced
- ½ onion, sliced
- ¼ cup chopped pancetta
- 1 ball Fresh mozzarella cheese
- 2 tablespoon olive oil
- 4 tablespoon butter
- 1 loaf of Italian bread
Instructions
- Whisk the eggs in a large bowl and add a pinch of salt. Set aside.
- Place the pan on medium heat. Add the pancetta and fry until golden brown, about 8 minutes. Remove from the pan. Add 2 tablespoon of olive oil. Add peppers and onions to the pan. Fry until slightly softened about 6-8 minutes, stirring occasionally. Add 2 tablespoon of butter and cover for 15 minutes.
- Remove the pepper from the pan and let the pan heat back up. Add butter and stir until melted. Pour in the eggs and let them sit for a minute. Once the edges curl up a bit, stir them until they reach your desired texture. I like to leave mine a little wet.
- Add the peppers and eggs to the loaf of Italian bread (I recommend warming it in the oven). Topped with chopped pancetta and fresh mozzarella and cut into 5 sandwiches. Serve hot!
Video
Notes
- According to Kenji Lopez-Alt, salting the eggs 15 minutes prior will produce the most tender and moist eggs. Salt weakens the attraction of yok protein molecules to each other. It will break the little compartments filled with fats and proteins into smaller pieces allowing more light to pass through. This is why the eggs will turn more orange.
- Always fry pancetta from a cold pan. This will let the fat render but make the pancetta golden brown.
Vinny
A classic sandwich from my childhood. I used to love getting these sandwiches when I worked with my dad. You'll love this sandwich!