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READY IN 10 mins

Scrambled Egg and Pepperoni Submarine Sandwich

Read Reviews (20)

"This quick recipe for a hot and hearty submarine sandwich is easy to prepare. Use your choice of cheeses and be creative with additional ingredients such as bell peppers, onions, or tomatoes." — JAYEAST

Ingredients Edit and Save

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Original recipe makes 1 sandwich Change Servings

1 submarine sandwich roll, split
1 slice American cheese
2 tablespoons butter or margarine, softened
3 egg, beaten

1 pinch salt
1 clove garlic, minced
12 slices pepperoni sausage

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Directions

Heat a large skillet over medium heat. Spread 1 tablespoon of the butter or margarine onto the cut sides of the submarine sandwich roll. Place the roll buttered surfaces down into the heated skillet. Cook until lightly toasted. Remove the roll from the skillet, and place the cheese onto one of the toasted surfaces. Set aside.
Melt the remaining butter in the hot skillet. Add garlic and pepperoni; cook and stir until soft. Stir in the beaten eggs; cook and stir with the pepperoni until firm and scrambled. Spread the egg mixture over the cheese on the roll, and top with the other half of the roll to serve.

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PREP 5 mins
COOK 5 mins
READY IN 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 06, 2007

I love pepperoni and eggs, but never thought to combine the two. This was great! I just placed the filling in tortillas instead of the sub roll.

—FOODGU1

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Most Helpful Critical Review

Nov 04, 2009

I used garlic and herb sub buns. I did toast them in the pan before frying the pepperoni and eggs. I used medium cheddar cheese instead of American. I thought this sandwich was all right, but felt it was missing something..

—WannaBeChef

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22 Ratings

Aug 24, 2006

Absolutely delicious. I made this for a ravenous just-home-from-work Husband, and he wolfed one down in no time. It would be great with bacon too. Thanks!

—Caroline C

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Jun 26, 2008

I combined this recipe with another one. I had some leftover garlic spread from the Garlic Bread Fanastique that I wanted to use up. I spread that on some wheat bread and cooked it in the oven to brown the bread. I also had some excess pepperoni from a really great sale at Grocery Outlet that I wanted to use. I subbed a mozzerella/provolone blend for the American cheese called for. I only used two eggs and omitted the salt and garlic, as the bread had enough. I also added Frank's Hot Sauce, as I like my food to jump in my mouth. Really good sandwich for a mom who not only needed something quick but also wanted to use ingredients on hand. Nommy!

—Sarah Jo

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Jan 08, 2009

many sub shops serve this it is great also as a breakfast just on a plate is great also try regular salami chunked up in place of the pepperoni i have done this both ways for about 45yrs

—joejoe

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Jan 08, 2009

This is a very good recipe, though not great, but different. It is great to experiment with, especially the type of cheese you use and would work good with fried red peppers. Will make again just with minor changes.

—rfalciani

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Oct 13, 2011

Yes, it's bad for you, but it's a good alternative to when you're out of bacon or just want something different. If you want a bacon-y taste..crisp up the pepperoni in toaster oven or pan..

—GINGERLY88

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Jan 22, 2010

Absolutely delicious! I had a package of big, round pepperoni slices, so I used them whole on a toasted hamburger bun instead of a roll. I fried 2 slices of pepperoni and sprinkled garlic powder on them,( just a little), instead of the clove, while they were frying. I will deffinately be having this again!

—AMMSEJS

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Nutrition

Calories
1034 kcal
52%

Carbohydrates
70.5 g
23%

Cholesterol
747 mg
249%

Fat
64.3 g
99%

Fiber
3.7 g
15%

Protein
42.5 g
85%

Sodium
2337 mg
93%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Scrambled Egg and Pepperoni Submarine Sandwich

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 1034
Calories from Fat: 578

% Daily Value *
Total Fat 64.3g 99 %
Saturated Fat 30g 150 %
Cholesterol 747mg 249 %
Sodium 2337mg 93 %
Potassium 525mg 15 %
Total Carbohydrates 70.5g 23 %
Dietary Fiber 3.7g 15 %
Protein 42.5g 85 %
Sugars 6.3g
Vitamin A 34 %
Vitamin C 2 %
Calcium 55 %
Iron 75 %
** Thiamin 18 %
Niacin 101 %
Vitamin B6 26 %
Magnesium 21 %
Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.