Egg With Meat On Long Roll Recipe

Cook pork sausage patties

If using raw pork sausage patties: heat a skillet over medium heat with 1 tsp oil. Cook patties 4–5 minutes per side (internal temp 160°F / 71°C) until fully cooked and browned. Transfer to a plate and keep warm. If using fully cooked patties, reheat in skillet 2–3 minutes per side until hot.

Cook beef or turkey bacon

For beef or turkey bacon: heat a large skillet over medium heat. Lay strips in a single layer and cook 3–5 minutes per side until crisped to your preference. Remove to a paper towel-lined plate to drain. If using oven: arrange on a rimmed baking sheet and bake at 400°F (200°C) for 10–15 minutes, flipping once.

Cook scrapple or ham

For scrapple or ham slices: heat 1 tsp oil or butter in a skillet over medium-high heat. Fry slices 2–3 minutes per side until golden and warmed through. Remove and keep warm.

Beat eggs

Crack the eggs into a bowl, add the milk (or water), 3/4 tsp salt, and 1/4 tsp pepper. Whisk until slightly frothy and uniform in color.

Cook folded eggs for sandwiches (4 eggs per 2 sandwiches / 2 eggs per sandwich)

Heat a nonstick skillet over medium-low and add 1 tbs butter. Once melted and foamy, pour half the beaten eggs into the pan (for two sandwiches). Let eggs sit undisturbed for 20–30 seconds until edges begin to set. Using a spatula, gently push set edges toward center while tilting pan to allow uncooked egg to flow to edges. When nearly set but still moist on top, fold the cooked egg over itself into a rectangle or roll that will fit the roll length (about 8–10 inches). Transfer folded egg to a sheet of foil or plate and cover to keep warm. Repeat with remaining butter and eggs for the other sandwiches.

Season

Taste and adjust seasoning: sprinkle remaining 1/4 tsp salt and a pinch of pepper on each cooked egg layer if desired.

Warm rolls: split each roll lengthwise without cutting all the way through (so it opens like a book). Lightly butter the cut sides. Place cut-side down in a skillet over medium heat for 1–2 minutes until lightly toasted, or toast under a broiler for 30–60 seconds. Keep toasted rolls warm.

Layer meats: place the chosen cooked meat onto the bottom half of each roll. For patties, center one patty per roll. For bacon, lay 2 strips per sandwich crossed slightly. For scrapple or ham, place two slices folded to cover roll length.

Add eggs and cheese: place the folded egg portion on top of the meat, pressing gently so it conforms to the roll. Top each egg immediately with a slice of cheese so it melts from residual heat. If you like extra melt, place assembled open sandwiches under a hot broiler 20–30 seconds—watch carefully to prevent burning.

Finish with vegetables and condiments: add a lettuce leaf and 2–3 tomato slices if using. Spread ketchup or hot sauce on the top half of the roll to taste. Close the sandwich and press gently.

Serve: cut sandwiches in half if desired and serve hot.

Make-ahead: meats can be cooked earlier and reheated. Eggs are best fresh. Estimated assembly time below.