We developed this Pepper Pig Breakfast Sandwich as part of a sponsored post for Johnsonville® Breakfast Sausage. All opinions are 100% mine.
Sausage and peppers are a truly classic flavor combination – and today, we’ve combined them into an easy and delicious Pepper Pig Breakfast Sandwich!
This breakfast sandwich takes just minutes to prepare (perfect for a hectic morning) – and with such a fun name – you’re sure to start your morning with a smile!
We started out by slathering a toasted English muffin with a roasted red pepper sauce. (You can make the sauce ahead of time and keep it on hand in the refrigerator.)
Then we topped the pepper sauce with Johnsonville® Breakfast Sausage. We used Johnsonville Original Recipe Breakfast Sausage Fully Cooked Links on our sandwich today – but they also come in a variety of other flavors and spices including Vermont Maple Syrup and Turkey. Their fresh breakfast sausage comes in both patties and link form in Original, Vermont Maple Syrup and Brown Sugar & Honey.
To finish our Pepper Pig Breakfast Sandwich, we topped the Johnsonville Breakfast Sausage with slices of Muenster cheese and a sunny-side-up fried egg! This easy breakfast sandwich is a great way to start your day!
P.S. The name for this recipe was inspired by both a television show (Peppa Pig) that our daughter used to watch when she was little, as well as a “Pepper Pig” pizza served at a restaurant in Providence, Rhode Island. We thought it was the perfect, fun name for our breakfast sandwich! 🙂Print
The pepper sauce may be prepared in advance and stored in the refrigerator.
- 2 whole plump fresh sweet red bell peppers (or jarred roasted red peppers)
- 1 tablespoon extra virgin olive oil
- ¼ cup shallots, minced
- ½ teaspoon kosher salt
- Few grinds black pepper
- ¾ cup vegetable stock
- ¼ cup grated Parmesan cheese
- 2 English muffins
- 12 Johnsonville® Fully Cooked Breakfast Sausage Links or Patties, any flavor (we used Original flavor)
- 2 tablespoons butter
- 4 whole eggs
- 4 slices Muenster cheese
- If using jarred roasted red peppers, coarsely chop and measure out one cup drained. Set aside.
- If using fresh peppers, roast over an open flame on your range or grill until completely charred and black. Place in a sealed zip lock bag and let sit ten minutes to loosen skin. Under running water, rub off charred skin and place peppers on your cutting board. Stem and seed and coarsely chop the meat. This should yield about one cup. Set aside.
- In a medium non-stick sauce pan, heat oil and cook shallots over medium heat for about five minutes or until soft. Add peppers, salt, pepper and stock and simmer until almost all of the liquid has evaporated and the peppers are cooked. If not, add a small amount of water or stock and cook further.
- Using a blender or immersion blender, puree mixture until smooth. Stir in Parmesan and set aside.
- Toast four English muffin halves, heat Johnsonville® Fully Cooked Breakfast Sausage Links or Patties, and cook sunny side up fried eggs so that everything is ready simultaneously.
- To make the sunny side up eggs, heat a large sauté pan over medium heat and add butter. Once melted, add four eggs and place lid on pan half way through cooking and cook until whites are cooked.
- To assemble, divide the sauce between the four English muffin halves (use less if you wish), then top with three sausage links each, then the Muenster and finally top with the sunny side up egg and serve while hot.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.