Breakfast Hoagies

Breakfast Hoagies

In Ohio, we call them subs. In Philly, we call them hoagies. You can argue that there are subtle differences, but overall, they are the same thing. What you can’t argue is how much it sucks that they are primarily a lunch-food item.

No more, my friends. I whipped up a solid, hearty breakfast hoagie to kick your day off right. Fuck this hoagies-for-lunch bullshit. It’s time we made them a 24-7 food.

Feel free to change it up and swap out ingredients for other ones you like. It’s an anything-goes kind of dish. I even went a little lighter than I usually do on this one. Because believe it or not, having a food blog full of comfort food and beer has not done a whole lot for my waistline. Not that eating a hoagie for breakfast is going to help… but I did make a few swaps, such as chicken sausage and egg whites. You can go ahead and slide your full-fat options right on in there in place of the healthier ones if you like. But I promise you that this one is not missing any flavor.

Hoagie-on, kids.

Hoagies... for BREAKFAST!?

Hoagies… for BREAKFAST!?

Breakfast Hoagies
serves 4

4 hoagie rolls
2 tbsp basil-infused olive oil*
2 cooked pesto chicken sausages, sliced into coins
¼ cup green pepper, diced
½ cup egg whites
1 tbsp maple syrup
1 tbsp Sriracha sauce
1 cup fresh baby spinach, loosely packed
¼ cup aged gouda, crumbled
4 slices mozzarella
salt and pepper

Over medium heat, drizzle your olive oil into a heavy skillet. Add in chicken sausage and green peppers and cook for 3-4 minutes until they start to brown.

Next, add in your egg whites, maple syrup and Sriracha. Stir to scramble. Salt and pepper as desired.

When egg whites are about a minute from done, stir in spinach and gouda. Top with mozzarella and remove from heat. Place a lid over the skillet to melt the cheeses.

In the meantime, place another skillet or a grill pan on the stove. Place your hoagie rolls, cut side-down in the skillet and heat over high heat until they start to crisp.

Fill hoagie rolls with chicken sausage and egg filling and devour.

*If you can’t find basil-infused olive oil, use regular olive oil and thrown in some torn fresh basil leaves when you add in your spinach

 



About

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.


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