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Historic Lynchburg Pepper and Egg Sandwich Recipe
Historic Lynchburg Pepper and Egg Sandwich Recipe

Prep Time: 10 mins
Cook Time: 10 mins
Servings: 4


  • 1 tablespoon oil
  • 1 green bell pepper chopped (or use 2-3 jalapeno peppers for a hotter version)
  • 1 red bell pepper chopped
  • 1 small onion chopped (use white or yellow)
  • 6 eggs scrambled
  • 1-ounce shredded Parmesan cheese
  • 1-ounce shredded Pepper jack cheese or use any melty cheese, like provolone, gruyere or white cheddar
  • 1 teaspoon garlic powder Salt and pepper to taste
  • 1 teaspoon Lynchburg Jalapeño Pepper Sauce or more to taste
  • 4 warmed sandwich rolls (French rolls or Italian rolls are great), hot sauce or ketchup, spicy chili flakes, hot giardiniera if desired.


  1. Heat the oil in a large pan to medium-high heat.
  2. Add the chopped peppers and cook them down for 5 minutes to soften. Reduce the heat to medium-low.
  3. Pour in the scrambled eggs along with your cheeses. Sprinkle with garlic powder, salt, pepper and Lynchburg Jalapeño Pepper Sauce to taste.
  4. Add spicy chili flakes if you'd like.
  5. Cook until the eggs mostly set, then stir them up in the pan with the peppers to get everything nicely mixed and incorporated.
  6. Serve onto the warmed buns with a few sprinkles of chili flakes.
  7. Top with hot sauce and giardiniera, if desired, or just hot sauce!

Enjoy! Ron Appetit’

Nutrition Facts (if available)

  • Calories: 211kcal
  • Carbohydrates: 7g
  • Protein: 14g
  • Fat: 14g
  • Saturated Fat: 5g
  • Cholesterol: 258mg
  • Sodium: 244mg
  • Potassium: 264mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 1514IU
  • Vitamin C: 64mg
  • Calcium: 178mg
  • Iron: 2mg

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This pepper and egg sandwich recipe is a Tennessee staple, with fluffy scrambled eggs and chopped peppers served up on sandwich rolls. Don't forget the Lynchburg hot sauce! Here is how to make it at home.

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