Sausage and Egg Breakfast Roll
This sausage and egg breakfast roll is a quick, filling morning sandwich built from just a handful of ingredients. The egg is stirred straight into chopped, browned sausage so it scrambles into the meat and holds together in the bread. A thick layer of cream cheese on a sturdy ciabatta roll adds a cool, tangy contrast to the salty filling and keeps every bite from tasting dry.
Instructions
Cut the sausages into small pieces and fry them in a pan until they are cooked through. Pour off any excess grease, and if you want a leaner result, rinse the pieces very lightly in a colander before returning them to the pan.
Add the egg to the pan and stir it into the sausage pieces. Keep mixing until no liquid egg is left and the mixture looks set, then season with salt and pepper to taste.
Spread a thick layer of cream cheese over the cut sides of the ciabatta roll. Pile the sausage and egg mixture into the roll.
Serve it closed like a regular sandwich, or leave the two halves open and eat them separately.
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