When I was thinking of how I should describe this recipe, the only thing I could think of was… Delicious! We first had this while we were visiting our friends Cheryl & Troy, and Troy whipped these up for breakfast one day. From then on, we’ve been hooked, and we obviously had to figure out how to make these at home. So, enjoy our version of Troy’s spicy breakfast sandwiches!
Spicy Egg Breakfast Sandwiches
Inspired by Troy
2 ciabatta rolls (we use the Trader Joe’s brand)
2 slices bacon, cooked
2 Tbsp light mayo
2 tsp sriracha or chile garlic sauce
Optional: cheese or avocado slices
Cook bacon until crisp, drain and set aside. Crumble when cool.
Mix mayo and sriracha or chile garlic sauce in a small dish. Set aside.
Slice ciabatta rolls, toast (in toaster or toaster oven). Meanwhile, whisk eggs and scramble in a skillet until cooked.
Spread mayo mixture on cut sides of toasted ciabatta rolls. On each half, add bacon crumbles, then add eggs to bottom halves. Top each with top half, and serve warm.
Optional (not included in nutritional info): Add cheese or sliced avocado before the top half.
Total Fat: 11.2 g
Saturated Fat: 2.4 g
Polyunsaturated Fat: 1.5 g
Monounsaturated Fat: 2.7 g
Cholesterol: 279.0 mg
Sodium: 763.7 mg
Potassium: 103.5 mg
Total Carbohydrate: 3.6 g
Dietary Fiber: 2.0 g
Sugars: 1.3 g
Protein: 16.5 g