Skip to main content

Rockin' Peppers and Eggs Recipe

Shauna loves food that tantalizes the taste buds. She experiments with textures and flavors when creating dishes from scratch.


When I was fresh out of high school in Jersey (properly pronounced Joy’ zee) I was invited to dinner at a friend’s house. Her (Italian) mom was serving peppers and eggs. I was delighted; I rarely eat breakfast but love breakfast for dinner.

I was caught by surprise when I was served scrambled eggs with green peppers in a hoagie roll. It was absolutely delicious! It seems Philadelphians and Jerseyites can make a sandwich out of anything—and the bigger the better!

My version of a traditional Peppers and Eggs recipe amped up with lots of flavor

My version of a traditional Peppers and Eggs recipe amped up with lots of flavor

A Whole Buncha Years Later

A few years ago a colleague and I were having lunch at a local pizza joint. When I saw Peppers and Eggs on the menu I hopped on it. I hadn’t had one since 1975 and was looking forward to it. It was everything I remembered. When I went into the restaurant’s website recently, I noticed they’ve taken it off the menu. Bummer. Was I the only one who scarfed up this delicacy in an effort to recapture some salivary memories?

Whatever. All is not lost. I had some leftover hoagie rolls and a hankerin’ for peppers and eggs so I went to town, figuratively speaking.

One thing you need to know about me as a cook is I’m always adding to recipes or improvising, depending on what I have on hand or sounds like it’ll be yummy. Some of my best dishes have come by combining flavors and textures to satisfy my don’t-bore-me palate.

Normally, I’ll consult the Internet or one of my many cookbooks to get the base of a recipe. I didn’t do so with this one. It’s a complete wing-it job on my part and it came out even better than my taste buds imagined.

I now share my version of Peppers and Eggs with you, my readers who love tasty food and may be in need of a new recipe. This is easy and is perfect for the working mom or the single person who wants to eat well but doesn’t have a lot of time or doesn’t want to go through the effort to cook a fang-dangled meal for one.

Since this was the first time I’d attempted to make Peppers and Eggs, I overestimated the amount of ingredients needed. I knew I wanted to add to the basic recipe and that I needed to fill a hoagie roll. What I ended up with was not enough for two, but too much for one. So, I wrapped up what didn’t fit in the hoagie roll and had the filling for breakfast the next day. Not a problem—I love leftovers!

However, I’ve pared this recipe down to one serving. You’ll have to multiply the quantities to fit the number of people you intend to serve.

Are you ready for salivary orgasm?

Let’s begin.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

Single serving


  • 1 whole wheat hoagie roll
  • 3 eggs
  • 3 slices sweet onion, diced
  • 1/4 green pepper, diced
  • 2 oz. button (white) mushrooms, sliced
  • 2 oz. fresh spinach, (about 2 handfuls), torn
  • 1 tbsp fat-free milk
  • 1 tbsp extra virgin olive oil
  • 1 oz. Asiago cheese, grated
  • salt and black pepper, to taste

What You'll Need

  • Non-stick skillet (*Teflon-free; See below for more info)
  • Bowl
  • Chopping board
  • Sharp knife
  • Fork or Whisk
  • Spatula
  • Cookie sheet


  1. Heat olive oil in a non-stick pan on medium heat. Add onions, peppers, and mushrooms. Saute until slightly softened but still crunchy.
  2. While the veggies are sauteing, break eggs into a bowl. Add the salt, black pepper, and milk to the eggs, whisking until well-blended and frothy. Set aside.
  3. Add spinach to the pan of veggies and let wilt. Gently mix with onions, peppers, and ‘shrooms.
  4. Pour the egg mixture into the pan. Let it sit until the eggs start to bubble, then gently scramble with a fork or spatula.
  5. Slice the hoagie roll lengthwise, making sure not to cut all the way through. Leave the ends intact, as well. You want to create a boat for the egg mixture. Place roll on a baking sheet.
  6. Spoon the eggs and veggies into the hoagie roll.
  7. Top with grated Asiago cheese.
  8. Bake in oven at 350° until cheese has melted.
  9. Remove from oven and let cool slightly.
  10. Cut in half, plate, and enjoy!

A Word About Non-Stick Cookware

Teflon coated cookware has been on the market since 1954. At the time, and for many years thereafter, Teflon cookware seemed to be the greatest invention since sliced bread.

Teflon was actually invented by accident in 1938, by Dr. Roy Plunkett who was a scientist employed by DuPont. Does that raise a flag with you? Apparently, Plunkett was assigned to develop an alternative to refrigerants. He experimented with a gas called tetrafluoroethylene and stored it in pressurized cylinders. It was later discovered the gas had solidified and turned into a waxy substance called polytetrafluoroethylene resin (PTFE) and Teflon was born.

According to The American Cancer Society, “The major health effect linked with Teflon is the potential release of dangerous fumes from coated pans that are overheated. These fumes can cause flu-like symptoms in humans (a condition know as polymer fume fever) and can be fatal to birds.”

I don’t know about you, but I’d rather not take the risk. There are other forms of non-stick cookware on the market today that are better alternatives. Consider stainless steel, glass, ceramic, or green non-stick cookware. Throw out all your Teflon coated pots and pans, especially if they’re scratched.

Rockin' Peppers and Eggs

IngredientCaloriesCalories from fat

Whole wheat hoagie roll



3 eggs



3 slices sweet onion



1/4 green pepper



2 oz. button mushrooms



2 oz. fresh spinach



1 tbsp fat-free milk



1 tbsp extra virgin olive oil



1 oz. Asiago cheese



Salt and black pepper






Healthy Tips

Always use fresh, organic ingredients if possible. I’ll bet many of you can pull most of the items needed for this dish from your back yard gardens. Here, I must apologize. I didn’t have fresh mushrooms when I made this recipe, so I used a can of button mushrooms that I had on hand for instances such as this.

Although this recipe may seem to have high caloric content, remember that the calories in eggs are packed with protein and omega-3 fatty acids. Extra virgin olive oil is an excellent source of omega-3s as well. All in all, this dish is very healthy.

The next time you’re in a pinch and don’t know what to make for dinner, try this recipe. It’s quick, easy, and oh so delicious!

Happy eating! (Please go back to the top and rate this recipe. Much appreciated!)

Please come back and rate this recipe

© 2015 Shauna L Bowling


Shauna L Bowling (author) from Central Florida on July 01, 2020:

That would work, too, Mark. I love peppers and eggs. Since your visit to this article, I think I'll make one for myself this weekend. They're so yummy!

Mark Tulin from Palm Springs, California on June 30, 2020:

My favorite ingredients are in this concoction. I might substitute the hoagie roll for a gluten-free bagel though. Simple and quick. My kind of recipe.

Shauna L Bowling (author) from Central Florida on November 15, 2018:

Thanks, Nell. It is scrumpdidlyishous!

Nell Rose from England on November 15, 2018:

Sounds absolutely scrummy delicious! lol! nice one!

Shauna L Bowling (author) from Central Florida on November 23, 2017:

Rachelle, I do hope you try this recipe. Peppers and eggs on its own is delicious, but this concoction I came up with will really tantalize your taste buds!

Please let me know how it turns out!

Rachelle Williams from Tempe, AZ on November 22, 2017:

Ohhhh...this looks delicious! I've never heard of peppers and eggs, I might have to try this one! I'll let you know how it turns out...You've gained a follower with this one for sure! :)

Shauna L Bowling (author) from Central Florida on May 09, 2017:

Mary, you can use whatever cheese you like. Actually, the original recipe is simply green peppers and scrambled eggs. I modified it quite a bit. I'm glad you're going to give it a try. Let me know how you and hubby like it!

Mary Wickison from Brazil on May 08, 2017:

This is funny because if I made an omelet using eggs, mushrooms and peppers, my husband would put it on a roll.

I like the idea of baking it until the cheese has melted. Like you, I make changes and although I would love to keep the spinach in, hubs would see it.

I wasn't sure what the cheese was so had to Google it. It sounds wonderful but I can't get that here. Another substitution I'm afraid.

I think this can go on this week's menu.


Shauna L Bowling (author) from Central Florida on November 22, 2016:

Enjoy your breakfast, Rolly! Thank you for stopping by to whet your appetite.

Rolly A Chabot from Alberta Canada on November 22, 2016:

Hi Shauna...

Now that looks awesome, up early this morning 4:30 if you can imagine. I have the growly's and I needed to read this. Off and running to see what I can come up with. I have 4 strips of bacon in the fridge as left overs... will be tossing them in along with anything that looks good... Well written my friend...

Hugs and all from Canada

Shauna L Bowling (author) from Central Florida on September 25, 2016:

I love eggs, too Victoria. Thanks for the pin. I'll have to make this recipe again soon. It's delicious!

Victoria Lynn from Arkansas, USA on September 25, 2016:

This looks wonderful! I love anything with eggs--and all the veggies! I'm pinning this one!

Shauna L Bowling (author) from Central Florida on September 10, 2016:

Dianna, I love peppers and eggs. They serve it in restaurants in Jersey all the time but I've only seen it here in Florida once in all the forty years I've lived here. I must admit the embellishments I added to the original recipe turned out wonderfully tasty. I hope you family enjoys it. Let me know....

Dianna Mendez on September 09, 2016:

This is going on our dinner menu this week. I love the combination and can already taste the results. This should be pretty interesting and healthy too.

Shauna L Bowling (author) from Central Florida on April 14, 2016:

Nell, I apologize for not seeing this when you first posted your comment. Did you try the recipe? It's very yummy!

Nell Rose from England on November 06, 2015:

Hiya Shauna, think I read this before, but as I am starving hungry this sort of drew me to the page so to speak! lol! sounds yum!

Shauna L Bowling (author) from Central Florida on September 29, 2015:

That's probably why they have a stronger flavor than red and yellow peppers as well, Paula. I prefer the green ones because of their taste. To me, the others don't have much of a punch at all.

Thanx for answering my question my friend!

Suzie from Carson City on September 29, 2015:

Sha...I happen to know peppers have a higher amount of chloraphill, which certain people have a high sensitivity to, which can cause gastro-intestinal issues.

Don't say I never gave you anything!!

Shauna L Bowling (author) from Central Florida on September 29, 2015:

Patti, I'm sure red or orange peppers would be just as delicious. I wonder why green peppers bother some people but the other colors don't. Do you know?

Patricia Scott from North Central Florida on September 29, 2015:

Shauna this sounds very tasty...I would use red or orange peppers as green peppers do NOT like me.

Thank you for sharing this...I can almost smell it cooking and I am very hungry as it is early and I have not dined yet

Angels are on the way to you this morning ps shared pinned g+ tweeted

Shauna L Bowling (author) from Central Florida on September 18, 2015:

Thanks for sharing, Nell. I think you'll love this recipe. It's packed full of delicious flavors.

Nell Rose from England on September 17, 2015:

This sounds so yum! I love that photo too makes me want to reach into the screen and grab it out! lol! I will definitely have to try it, thanks. Shared!

Shauna L Bowling (author) from Central Florida on September 02, 2015:

What an honor to have this recipe bookmarked, pstraubie! It really is delicious. I agree - eggs prepared the right way are 'rockin'!

Patricia Scott from North Central Florida on September 02, 2015:

Hi this does sound so tempting. I am bookmarking to add to my recipe files. Eggs prepared just the right way are 'rockin'....

Pinned and shared g+ tweeted

Angels are on the way this morning ps

Shauna L Bowling (author) from Central Florida on June 28, 2015:

Cris, I hope you didn't take the proper pronunciation of Jersey seriously. Although, in certain parts of the state, that's how it's articulated. I lived in South Jersey once upon a time ago and that's pretty much how the word was spoken. In South Jersey many of the residents have a Philly brogue, while the northern part of the state sounds more like New Yorkers.

I look forward to hearing from you again once you try this dish. Enjoy!

CrisSp from Sky Is The Limit Adventure on June 27, 2015:

I was in the Philippines last month and we'd always have eggs for breakfast. Of course, in the traditional Filipino way...we eat it with fried rice. :) I could have prepared this there for breakfast or dinner, it doesn't matter.

Well, I am clipping (and sharing) this recipe for future and will come back to let you know how it turns out.

BTW, I didn't know "Joy’ zee" is the proper way to say Jersey. I was just in New Jersey last week. Now I know, I'd sure to pronounce it ""Joy’ zee" in my next trip.

Love from the sky~

Shauna L Bowling (author) from Central Florida on June 24, 2015:

Peach, this recipe is extremely easy to prepare. I hope you give it a try sometime.

peachy from Home Sweet Home on June 24, 2015:

wow, you have a long long list of comments! Congrats! Looks easy to prepare, definitely worth the votes

Shauna L Bowling (author) from Central Florida on June 05, 2015:

Deb, thanks for the vote! I love your comment. The added ingredients really do send the basic recipe over the top. Yum!

Deb Hirt from Stillwater, OK on June 05, 2015:

I give you a 10 on this one. I have made peppers and scrambled eggs(minus the bread, of course), yet the added ingredients give this tantalizing feast a joie de vivre not yet experienced. I shall be making it soon, and thinking of you with every bite.

Shauna L Bowling (author) from Central Florida on May 31, 2015:

Vellur, it really is an explosion of tastes. Let me know how you like it.

Nithya Venkat from Dubai on May 30, 2015:

This sounds like an explosion of delicious tastes, great recipe. Will try, thank you for sharing.

Shauna L Bowling (author) from Central Florida on May 27, 2015:

Mary, my son lives with me but he's rarely home for dinner, so I pretty much cook for myself. This is the perfect recipe for one. I love breakfast for dinner, too. Another simple meal for one.

Mary Hyatt from Florida on May 27, 2015:

I live alone, and recipes like this one really appeal to me. I oftentimes have "breakfast for dinner", so I'll certainly try this recipe.

Voted UP, etc. and shared.

Shauna L Bowling (author) from Central Florida on May 27, 2015:

Mary, they've modified (eliminated) one of the chemicals that go into the teflon that coats cookware. However, I still wouldn't buy it. If you have any of the old stuff around, get rid of it, especially if some of the coating has been scratched off from wear.

Salivary orgasm is my term for any food that really, really pleases my taste buds!

Mary Craig from New York on May 27, 2015:

Where to begin without repeating everything that's already been said. Of course eggs for dinner, scrambled eggs with additions, and now thanks to you, on a hoagie roll! What a perfect idea.

Paula we are not old, just age challenged! Maria, how about eating while we're walking...hey, I could start a new trend. BTW my salivary glands are waiting for those eggs and orgasm!

I also liked your explanation of Teflon. Do they really still use it?

Voted up, useful, awesome, interesting, five star, and shared.

Shauna L Bowling (author) from Central Florida on May 26, 2015:

Jeannie, this would certainly give you good use of your peppers. Something tells me you'll need beaucoup ideas on how to use them!

Jeannie Marie from Baltimore, MD on May 26, 2015:

This sounds really delicious. I love eggs, and we are growing peppers in our garden this year. Something tells me I will be trying this recipe in the very near future. Thanks for sharing your recipe!

Shauna L Bowling (author) from Central Florida on May 22, 2015:

Sheila, I'm glad you're going to try this. If you like peppers and eggs on a plate you'll love this sandwich.

Sheila Brown from Southern Oklahoma on May 21, 2015:

This sounds and looks delicious! I love peppers and eggs together but have never tried them on a sandwich. This is a must try for brunch very soon! Up, useful and pinning!

Shauna L Bowling (author) from Central Florida on May 21, 2015:

Miz B, I would imagine those were his busiest times. Peppers and Eggs are still a big seller in restaurants during Lent. In fact, from what I read, that's the only time you'll see the dish offered in many Italian restaurants.

Doris James MizBejabbers from Beautiful South on May 21, 2015:

I found the comments about meat, fish, and Lent amusing. I didn't know that, but I will say that Mr. B's late father owned a fish market in Memphis, and he loved Lent and Fridays.

Shauna L Bowling (author) from Central Florida on May 21, 2015:

Nadine, substituting avocado for bread sounds delicious. You won't get the same texture, but lots of flavor for sure.

Nadine May from Cape Town, Western Cape, South Africa on May 21, 2015:

After reading your hub I MUST simply prepare this dish for lunch but instead of the bread roll I will serve it in and around a (cut in half) avocado so it serves two. Voted!

Shauna L Bowling (author) from Central Florida on May 07, 2015:

Thank you for stopping by, Audrey. Peppers and eggs is a wonderful flavor combination. I hope you try this recipe. It's delicious!

Audrey Howitt from California on May 06, 2015:

This looks wonderful! I love both eggs and peppers!

Shauna L Bowling (author) from Central Florida on May 06, 2015:

Thank you, torrilynn. It really is tasty. I hope you give it a try. Thank you for sharing!

torrilynn on May 06, 2015:

this recipe looks absolutely delicious. I'm use to eggs with bell peppers and onions and regular sliced cheese. your recipe however takes a different spin on what I'm use to eating. thanks for the recipe. voted up and shared with others.

Shauna L Bowling (author) from Central Florida on May 04, 2015:

Lizzy, that makes complete sense. Thanx for the history lesson!

Liz Elias from Oakley, CA on May 04, 2015:

Uh-huh--I see! And I learned many years ago that the real history on the banning of meat during Lent and on Fridays was not about the reasons stated by the church powers, but about the fishmongers complaining of insufficient business. Apparently, they had friends well-placed in the Vatican, hence the whole eating fish on Friday and during Lent came about.

And as radio host Paul Harvey used to say, "...and now you know the rest of the story." ;-)

Shauna L Bowling (author) from Central Florida on May 04, 2015:

Lizzy, in doing more research on this dish I discovered it was developed by Italians to be served during Lent when Catholics are not supposed to eat meat. Once upon a time ago Catholics were to abstain from eating meat every Friday. Anyway, this dish most often appears on the menu in Italian restaurants during Lent.

The dish is very easy to make. I hope you try it for a nice change of pace the next time you want to have breakfast for dinner.

Shauna L Bowling (author) from Central Florida on May 04, 2015:

Flourish, I can't wait for you to try it either! I'll have to Google Texas eggs and see what they're all about. I love egg recipes. The more the better!

Liz Elias from Oakley, CA on May 03, 2015:

Never heard of this before. California gal, here. ;-)

Although, hubby and I do sometimes have breakfast for dinner, usually in the form of an omelette or pancakes ... ;-)

This sounds like a winner, and easy! Voted up +++

FlourishAnyway from USA on May 03, 2015:

This looks delicious, like an upgrade to the "Texas eggs" that I make and definitely worth trying! Gosh, I wish I had this right now. Voted way up. I can't wait to try it, Sha.

Shauna L Bowling (author) from Central Florida on May 03, 2015:

Genna, it is delish and healthy as far as sandwiches go. It all depends on the type of bread you choose and the oils for cooking.

Thank you for bookmarking. That says a lot for this writer/cook.

Genna East from Massachusetts, USA on May 03, 2015:

I love the onions, mushrooms, peppers, spinach combo with eggs and Asiago cheese. All of my favorites. I’ve bookmarked this one…it sounds both delish and healthy. Thank you.

Shauna L Bowling (author) from Central Florida on May 03, 2015:

Rache, I look forward to the recipe. It sounds delicious! Please email me. Let's talk.

Rachael O'Halloran from United States on May 03, 2015:

Hi Shauna,

OMG these are so good! We've served this at our house since we first discovered them during our short residency in Philadelphia and this meal has never left our menu. It's delicious! And you can make adjustments to it per your finicky eater's preference (we had 2 of those at the table!).

I'll have to share my boneless chicken cutlet and stuffing "sammich" recipe with you when I dig it out. We're moving again very very soon, don't know where yet, but will let you know when we are settled. My huge recipe box (which never gets lost) goes everywhere with us. I'll be sure to get a copy to you.

Joe adapted my recipe for boneless pork chop cutlets and stuffing and it is just as good. The type of roll is key, if you don't have a good roll, the best recipe can be ruined. LOL Have a great Mother's Day if I don't talk to you by then.


Shauna L Bowling (author) from Central Florida on May 03, 2015:

Nadine, that's one bad thing about recipes with photos. They make you hungry! However, I'm glad this inspired you to put on the menu. Thanx!

Shauna L Bowling (author) from Central Florida on May 03, 2015:

Nadine, that's one bad thing about recipes with photos. They make you hungry! However, I'm glad this inspired you to put on the menu. Thanx!

Nadine May from Cape Town, Western Cape, South Africa on May 03, 2015:

Your article have now made me hungry and inspired me as to what to serve for a Sunday evening snack!

Shauna L Bowling (author) from Central Florida on May 01, 2015:

Awesome! I look forward to it, Mar.

Maria Jordan from Jeffersonville PA on May 01, 2015:

YOU have inspired the "Sandwich Sage" in me, sweet Sha...

I intend to 'break bad' and do a recipe hub... give me some time, you will go ZANY for the zep... :)

Shauna L Bowling (author) from Central Florida on May 01, 2015:

I love eggs, Peg. Spinach, too. I thought it would be a great addition and it was.

Peg Cole from North Dallas, Texas on May 01, 2015:

I absolutely love all versions of eggs in a sandwich and this one on the hoagie type roll looks delicious. The added spinach sounds like a great boost to add veggies.

Shauna L Bowling (author) from Central Florida on May 01, 2015:

Paula, I've resigned myself to the fact that it is what it is. Like it or lump it and all that jazz.

Suzie from Carson City on May 01, 2015:

Ah yes, Sha.....despite whatever you may have heard to the contrary.....God does have a sense of humor. Weren't we just discussing this a few days ago......? Our body transformations as we "progress in years".......(sounds SO much better than "aging") is all a part of the plan and scheduling.....or AS IT SHOULD BE. Mother nature (that bitch) just does her thing and we're supposed to like it.

Oh yeah.....the other reason we don't look at all like Raquel Welch, Joan Collins, Linda Evans & Bo Derek?? It's about two and half million in cosmetic surgery. I hate them all.

Shauna L Bowling (author) from Central Florida on May 01, 2015:

Mar, you're feeling rather poetic today, I see. Ummmm, what's a zep?

Shauna L Bowling (author) from Central Florida on May 01, 2015:

Paula, you're a trip. I seriously don't think my bulging waistline is the result of good fats. Frankly, I don't know what it is, unless it's God's way of showing me life from a fatty's perspective!

Maria Jordan from Jeffersonville PA on May 01, 2015:

Thanks for setting those folks in Florida bouta 'zep' next?

Oh and for the record, 'I noticed'... ;) ........and THIS is why I love me a Philly sandwich!

GOOD fat, splat, stat, logic involved, EAT, women!

Oh, but the nurse in me screams...'take a good walk' to shake it all off... :))

Suzie from Carson City on May 01, 2015:

That's what I love...a friend willing to share everything!! "Good fats?" I always laugh when I read all about nutrition and comments of that nature. Yes, there are the good and bad fats. Problem, why do the good fats look so disgusting hanging off our waistlines??? "I know this may LOOK like I'm over weight, but all that blubber you see is from GOOD fats!!".....LMAO! No wonder we get along Sha.....we have the same method of reasoning!

Shauna L Bowling (author) from Central Florida on May 01, 2015:

Ghost, a hoagie roll would definitely give Pam problems. She can still enjoy the flavors without the bread, though.

Shauna L Bowling (author) from Central Florida on May 01, 2015:

Mar, I had no doubt you'd be familiar with this sandwich. Sandwich sage? Naw, just pulling on some of my roots. Philly folk love their sandwiches. When I moved to Florida and saw how they make sandwiches here, I was astounded. There's more bread than meat (or whatever goes inside). It's supposed to be the other way around. Gotta set people straight!

Shauna L Bowling (author) from Central Florida on May 01, 2015:

drbj, you're the only one who has mentioned the salivary orgasm reference. I'm glad somebody noticed! :-)

It is very easy to make. Let me know how it goes.

Ghost32 on April 30, 2015:

Hm...I'm not a super fan of peppers 'n' eggs, but Pam is. I'll have to ask her if she could consider them in a hoagie roll. Bread (of all sorts) sometimes gives her fits, getting stuck under her dental implants and proving difficult if not impossible to get back out of there.

Maria Jordan from Jeffersonville PA on April 30, 2015:

Your "Philly-ish" Sista is checking in and I most certainly am a pepper and egg sandwich LOVER from waaaaaaaaaaaaay back... !

Your recipe is truly rockin' as I have never put mushrooms, spinach or asiago ( that) cheese on mine so will definitely try this...and soon!

Sha, you are the 'Sandwich sage'... keep 'em coming - sorry, Paula, these are too dang good! Voted UP and Delish and sharing. Love, mar

drbj and sherry from south Florida on April 30, 2015:

You hooked me with that salivary orgasm comment so you know I'll try your recipe which looks so simple even I can make it. Thanks for the heads-up.

Shauna L Bowling (author) from Central Florida on April 30, 2015:

Brakel2 I love seeing new faces in my corner. Thank you for coming by!

What makes this recipe different from an omelet or fancied-up scrambled eggs is the fact that it's served in a hoagie roll. I hope you try it that way. I was very pleasantly surprised the first time I was served a peppers and eggs sandwich. The roll gives it a whole new depth of texture and flavor. Unless you don't eat bread, I highly recommend you try the recipe as outlined.

Audrey Selig from Oklahoma City, Oklahoma on April 30, 2015:

Hi - I recently took a hankering to eggs and have always liked peppers so love this recipe. I once had an Italian landlady who cooked the most scrumptious Italian recipes. I will make this soon, as it looks delicious. I may not use the roll but use it as a regular meal. Pinning Blessings, Audrey

Shauna L Bowling (author) from Central Florida on April 30, 2015:

Awesome, Dora! That's what I like to hear. I love veggies. They're packed full of flavor and lots of good stuff for our bodies.

Shauna L Bowling (author) from Central Florida on April 30, 2015:

Paula, why should I be the only one who's gotten fat? You know I love you and want to share all my glory. Tee hee!

Actually, this recipe isn't fattening. With the exception of the Asiago cheese, the fat calories come from good fats.

Dora Weithers from The Caribbean on April 30, 2015:

Sounds and looks delicious and these veggies are good for you/me. Thank you for this interesting recipe. I'm on it!

Suzie from Carson City on April 30, 2015:

Girlfriend....Are you trying to make me fat? Enough of these Yummy recipes! UP+++

Shauna L Bowling (author) from Central Florida on April 30, 2015:

Awesome. Thank you, Linda! You know I never did Google the recipe for peppers and eggs as I've had it prior to my own concoction. I'll have to do that. Maybe one of the recipes will tell me where the dish originated from. I couldn't find anything on its origin when I was writing this article. I'm really curious to learn if it's an Italian thing or a Jersey thing.

Linda Rogers from Minnesota on April 30, 2015:

Thanks for the great information-by the way, your recipe is being re-tweeted a lot! Hopefully this will be helpful for you.

Shauna L Bowling (author) from Central Florida on April 30, 2015:

Linda, you've got it correct about how I did the Teflon capsule. Simply bring in a text capsule and move it to where you want it to appear. You can only turn on the background if the capsule is placed to the right,

As far as the calorie table, bring in a table capsule. You can add as many rows as you want. I've written two recipe hubs so far. I think one of the most time consuming parts of prepping to post, is looking up the calorie/fat contents of each ingredient. Much of it can be obtained from packaging, but in the case of fresh veggies and deli rolls, they have to be looked up.

I'm glad you enjoyed this, Linda. And thanx for the questions!

Linda Rogers from Minnesota on April 30, 2015:

Hi Shauna-this recipe made me salivate. I've had green pepper and onions in scrambled eggs, but never in a hoagie bun. What a great idea! You did a great job with all your capsules and information. Voted up and hit all buttons except funny and sharing.

Question for you: how do you do the calorie capsule-I still don't know how to do that. Also, how do you do that cool capsule where you talk about Teflon. Is that a text capsule that you put on the right and hit the blue square? Just really impressed with all the information on this recipe. Great job my friend :)

Shauna L Bowling (author) from Central Florida on April 30, 2015:

Your toast sandwich sound yummy, MizB. So does the salsa-topped omelet, although I don't care for Velveeta. I found the Asiago melted nicely and didn't take long at all. I grated it myself very finely, which is why it melted quickly.

Doris James MizBejabbers from Beautiful South on April 30, 2015:

Good stuff, those peppers and eggs. Sounds similar to the omelets Mr. B makes me for Saturday mornings, but he likes to use Velveeta slices because they melt so well. Then we put hot salsa on top. Back before I had to go gluten-free, sometimes he would put peppers and onions in my scrambled eggs, then I'd make a sandwich on toast. Loved it with mayo.

Shauna L Bowling (author) from Central Florida on April 30, 2015:

DJ, that seems to be the general consensus. I hope you try it. It really is delish. It's a nice change of pace.

DJ Anderson on April 30, 2015:

Have had omelets with these ingredients, but never a sandwich.

Sounds like a perfect dinner to me!



Shauna L Bowling (author) from Central Florida on April 30, 2015:

There you go, Rebecca. Cheese grits on the side would be good, although this sandwich is so filling you may not be able to finish your plate.

Shauna L Bowling (author) from Central Florida on April 30, 2015:

It's nice to see you, Suzie. How are you feeling? I really appreciate you stopping by and leaving a comment.

Yeah, Teflon is not a good choice. When it first came out it was made with a gas called PFOA, which is a carcinogen. The government has since banned it use in cookware. However, if anyone still has an old set of Tefal in the kitchen, chances are good that it contains the toxic material.

Shauna L Bowling (author) from Central Florida on April 30, 2015:

John, I'm surprised at how many people have never had peppers and eggs this way. I'm thinking it must be a northeast US dish. That's where I lived when I was first introduced to it. I've only had it one other time since I moved to Florida. That is, until I made this version.

Shauna L Bowling (author) from Central Florida on April 30, 2015:

Mike, that sounds good too. Usually when I make an egg sandwich, it's a fried egg and melted cheddar on either pumpernickel toast or an English muffin.

Shauna L Bowling (author) from Central Florida on April 30, 2015:

Faith, thanks for the shares. I'm not sure if the original recipe is Italian or Jersey. When I saw it on the menu at the little Italian restaurant where my friend and I had lunch, I just had to order it. The basic sandwich is delicious, but this one has much more flavor. I hope you try it.

Shauna L Bowling (author) from Central Florida on April 30, 2015:

Poetryman, I love spinach too. That's why I added it to this recipe. It really i s a tasty and healthy addition.

Rebecca Mealey from Northeastern Georgia, USA on April 30, 2015:

Hmmm.Sounds good to me Shauna. Not a dish around here, but I am very willing to try peppers and eggs. I'll just throw in some cheese grits on the side!

Suzanne Ridgeway from Dublin, Ireland on April 30, 2015:

Hi Sha what a lovely quick tasty idea! Never heard of this in a bun before only had scrambled eggs with either onions, cheese, mushrooms and peppers or a combo of them. Thanks for the info on Teflon too, always good to know health issues with cookware. Up all the way and 5 star recipe here!!

John Hansen from Gondwana Land on April 29, 2015:

This is my kind of food Shauna. I have had scrambled eggs with peppers before but this recipe is slightly different and looks great. I haven't had it in a big role before but will be sure to try it. Thanks for sharing. Great hub.

Related Articles