Every once in a while, we go for a big weekend breakfast. We’re typically not huge breakfast people (honestly, we usually skip or go for fruit and yogurt), but sometimes, the mood strikes. A big breakfast just makes things feel like the weekend, you know? And this fully loaded breakfast sandwich really hit the spot.
This sandwich is more toppings/inclusions than eggs, which makes it feel super deluxe. Start with pre-cubed pancetta, and it’s as easy as toasting some muffins, quickly dicing a pepper, and scrambling some eggs. This sandwich is the perfect level of effort for a Saturday – still pretty easy and breezy, but definitely more steps than you would normally do for breakfast when you’re rushing to your 8:30 call on a Tuesday.
Feel free to swap the cubed pancetta for alternatives such as guanciale or bacon chunks, the recipe will work the same way. I used a green Hatch chili pepper for my sandwich, but any large pepper of varying spice levels will work here (bell peppers, banana peppers, poblanos, Italian sweet peppers all will work). I topped my eggs with some quickly shredded cheddar cheese, but feel free to add your favorite cheese here, especially if it gets good and melty (nothing better than a nice cheese pull in the morning).
This sandwich is lower on eggs, higher on toppings, so feel free to up the egg content (from 2 to 3) if you like an eggier sandwich. The 2 eggs are the perfect amount to hold everything together, but the egg to topping ratio can be totally up to you!
This sandwich would also make an awesome weeknight dinner alongside a nice salad, it doesn’t have to just be breakfast! If you’re looking to use this sandwich for meal prep, I would recommend cooking the pancetta and peppers and storing those, and toasting the English muffin and making the eggs fresh (scrambled eggs don’t store/reheat well in my opinion). Simply mix in your pre-cooked pancetta and peppers when making your fresh eggs, and you’ll be good to go!
This recipe was enough for 2 (pretty substantial) breakfast sandwiches. Feel free to scale up if feeding a crowd! Recipe down below, along with photos!
Loaded Breakfast Sandwich with Bacon, Peppers, and Cheese
- 2 eggs
- ½ cup diced pancetta
- 1 hatch chili pepper, thinly diced
- ¼ tsp salt
- ¼ tsp dried oregano
- ¼ cup shredded cheddar cheese
- 2 English Muffins, halved and toasted
- Split and toast the English muffins to desired level of toasted-ness. Once toasted, set aside.
- Meanwhile, place a large sauté pan over medium-high heat, and add the diced pancetta. Stir occasionally and allow the fat to begin to render out of the pancetta, about 5-10 minutes.
- While the pancetta is cooking, dice the pepper by removing the stem end and slicing in half, remove the seeds and ribbing. Slice the pepper into thin strips, then crosswise into thin dice. Add the diced pepper to the pan with the pancetta, and stir to combine.
- Season the pancetta and peppers with salt and oregano, and continue cooking over medium heat until the pancetta pieces are fully crispy and the peppers have softened, about 5 more minutes.
- While the pancetta and peppers are continuing to cook, crack the two eggs into a bowl and use a fork or small whisk to beat the eggs until they are fully scrambled.
- When the peppers have softened and the pancetta is crunchy, spread the peppers and pancetta into a single layer in the middle of the pan. Pour the scrambled eggs over the peppers and pancetta to envelop everything in the eggs. Stir the eggs occasionally until they are fully cooked and the pancetta and peppers are spread evenly throughout (about 1-2 minutes over medium heat).
- Remove the pan from the heat and top the eggs with a layer of shredded cheese (the cheese will melt fully with the heat from the scrambled eggs during sandwich assembly). Top the bottom half of the toasted English muffins with the scrambled eggs and cheese, and place the top of the toasted English muffin on top to create a sandwich.
- Take a big bite and enjoy immediately!