{"id":10287,"date":"2010-01-10T16:52:56","date_gmt":"2010-01-10T21:52:56","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=10287"},"modified":"2010-01-11T19:57:11","modified_gmt":"2010-01-12T00:57:11","slug":"breakfast-sloppy-joe%e6%9c%9d%e9%a3%9f%e7%89%88%e3%82%b9%e3%83%ad%e3%83%83%e3%83%94%e3%83%bc%e3%82%b8%e3%83%a7%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=10287&lang=en","title":{"rendered":"Breakfast Sloppy Joe
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Breakfast Sloppy Joe<\/strong>
\nBrunch January 9, 2010<\/em><\/p>\n

We had some leftover Italian sausage and pizza tomato sauce from our Friday night’s homemade pizza, so I decided to make this breakfast sloppy Joe, using those ingredients. I mixed the pizza sauce into the cooked Italian sausage, and added ketchup, brown sugar, and Worcestershire sauce. The buns were lightly toasted, then baby spinach and eggs (with green onion and cheddar cheese) were placed on the buns, and the Italian sausage mixture was generously served on top. <\/p>\n

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Breakfast Sloppy Joe Brunch January 9, 2010 We had some leftover Italian sausage and pizza tomato sauce from our Friday night’s homemade pizza, so I decided to make this breakfast sloppy Joe, using those ingredients. I mixed the pizza sauce into the cooked Italian sausage, and added ketchup, brown sugar, and Worcestershire sauce. The buns […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,3,14],"tags":[],"class_list":["post-10287","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-meat","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10287","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10287"}],"version-history":[{"count":32,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10287\/revisions"}],"predecessor-version":[{"id":10403,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10287\/revisions\/10403"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}