The Breakfast Hoagie (Print version)
A toasted hoagie roll packed with soft eggs, crisp bacon, sausage, and melted cheese for a hearty breakfast-brunch sandwich.
# Ingredients:
For the hoagies
01 -
2 large hoagie rolls, split lengthwise
02 -
1 tablespoon unsalted butter, divided
03 -
4 slices bacon
04 -
6 oz (170 g) breakfast sausage patties or links
05 -
5 large eggs
06 -
2 tablespoons milk
07 -
1/4 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
09 -
4 slices American cheese
For finishing
10 -
2 tablespoons mayonnaise
11 -
1-2 teaspoons hot sauce, optional
12 -
2 tablespoons chopped chives or parsley, optional
# Instructions:
01 -
Melt 1 teaspoon butter in a large skillet over medium heat. Place the split hoagie rolls cut-side down and toast until golden, 1-2 minutes. Set aside.
02 -
Add the bacon to the skillet and cook until crisp, 6-8 minutes, turning as needed. Transfer to paper towels and pour off most of the drippings.
03 -
Cook the sausage in the same skillet until browned and cooked through, about 3-4 minutes per side for patties or 8-10 minutes for links. Slice links lengthwise if using.
04 -
Whisk the eggs, milk, salt, and pepper. Melt the remaining butter over medium-low heat, add the eggs, and stir gently until softly set, 2-3 minutes.
05 -
Turn off the heat. Lay the cheese over the eggs, cover the skillet, and let it sit for about 1 minute until the cheese melts.
06 -
Spread mayo and hot sauce on the toasted rolls. Add sausage, cheesy eggs, bacon, and herbs if using. Press lightly, slice each hoagie in half, and serve hot.
# Good to know:
01 -
Best served hot right after assembly.
02 -
Cook bacon and sausage ahead to make morning assembly faster.
03 -
Toast the rolls well so the sandwich stays sturdy.