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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
We make breakfast sandwiches nearly every Saturday or Sunday morning (and love them for breakfast-for-dinner, too). Whether kept traditional with toasted English muffins, eggs, cheese and sausage, or made fancy to recreate our favorite café menu varieties, there are limitless ways to prepare them at home.
This version is a spin on a popular coffee shop item and features a few high quality ingredients from Heinen’s, including cage free eggs, CARE Certified hickory smoked bacon, aged gouda cheese and fresh ciabatta rolls.
While I love to treat myself to a breakfast bite from the coffee shop on occasion, I find that making them at home is a great way to save money while also controlling all the ingredients.
- Cook time:
- 20min
- Prep time:
- 15min
- Total time:
- 35min
- Servings:
- 4
Ingredients
- 1 Tbsp. olive oil
- ¾ cup red bell pepper, finely chopped
- ½ container (3 oz.) Heinen’s baby spinach
- 8 Heinen’s large cage free eggs
- ½ cup Heinen’s whole milk
- 1 tsp. Dijon mustard
- Kosher salt and black pepper
- 6 slices Heinen’s CARE Certified hickory smoked sliced bacon
- 4 Heinen’s ciabatta rolls, halved and toasted
- 4 oz. Heinen’s 90 week aged gouda cheese, sliced
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch pan liberally with oil or nonstick cooking spray and line with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Add the red bell pepper and sauté for 3 minutes. Stir in the spinach and continue to cook until it wilts down, about 1-2 minutes more. Season the vegetables to taste with salt and pepper, then transfer to a bowl.
- In a large bowl, whisk together the eggs, milk, Dijon, salt (I use a generous pinch) and cracked pepper. Fold in the cooked peppers and spinach. Pour the egg mixture into the prepared pan. Transfer to the oven and bake for 20-25 minutes, or until the eggs are just set in the center. Remove from the oven and run a sharp knife around the edge. Cut into 4 squares.
- While the eggs bake, wipe out the pan used to cook the peppers and spinach and set it over medium heat. Once hot, add the bacon strips. Cook until crisp. Transfer to a paper towel-lined plate.
- To assemble the sandwiches, top half of a toasted ciabatta bun with an egg square, cheese and 1 ½ slices of bacon. Top with remaining ciabatta half and serve.
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