INGREDIENTS:

1 lb. ground hot pork sausage
5 eggs, scrambled
3/4 cup Cheddar Cheese, shredded
4 soft Hoagie rolls
Dukes Mayonnaise
Freshly ground black peppercorns - to taste (Tellicherry)
1/2 cup diced green bell pepper (optional)
1/2 cup diced red bell pepper (optional)
1/2 cup diced yellow or orange bell pepper (optional)
1/2 cup diced Vidalia onion (optional)
1 tablespoon salted or unsalted butter (optional)
1 tablespoon extra virgin olive oil (optional)
1/2 teaspoon Wild Bill's Meat Rub (optional)

In a large skillet over medium heat, brown pork sausage and drain grease.  Crumble sausage and add scrambled eggs, salt, black pepper and cheese.  Sauté  until eggs are done and cheese is melted.  Slice Hoagie rolls 3/4 way through and slather mayonnaise on both sides and fill Hoagie rolls with the pork and egg mixture.  Serve while hot.  If using optional ingredients, add butter and olive oil to skillet adding diced veggies and season with Wild Bill's Meat Rub; sauté about 10 minutes until tender.  Then add the crumbled sausage, eggs and cheese and cook until eggs are done and cheese is melted.

YIELD: 4

Above Pig n Hen hoagie prepared on 07-05-14 using the optional ingredients and was "off the chain good."

Click on thumbnail sequence pixs taken on 07-01-12 for a larger view :

I recently made three Philly Cheese Steak sandwiches and had three soft Hoagie rolls left over and didn't want to waste them or let them get hard so threw these breakfast hoagies together this morning.  You could easily fill four or five hoagie rolls with this amount of mixture and I really pilled the sausage and egg mixture on these three hoagie rolls.  This one is as easy as it gets.  They were outstanding!

Web published by Bill aka Mickey Porter on 07-01-12 with updated pixs on 07-05-14.

LEAVING ON A SPIRITUAL NOTE