Ciabatta Breakfast Sandwich


Ciabatta Breakfast Sandwich

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3 out of 5 stars
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3 ratings

Recipe Data


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Servings and Ingredients

Serves 4
4 Hy-Vee eggs
4 Hy-Vee egg whites
Hy-Vee salt and Hy-Vee pepper, to taste
½ small onion, minced
½ c. finely chopped mushrooms
2 Roma tomatoes, seeded and chopped
2 tbsp. prepared pesto
4 Take & Bake whole-wheat ciabatta rolls, baked according to package directions


  1. In small bowl whisk eggs, egg whites, salt and pepper. Set aside.
  2. Coat medium skillet with nonstick cooking spray and place over medium-high heat. Add onion, mushrooms and tomatoes; cook and stir until soft. Stir in pesto. Season with salt and pepper to taste. Transfer to plate and set aside.
  3. Wipe out skillet with paper towel; coat with nonstick cooking spray and place over medium heat. Add eggs; cook and stir until eggs are fully cooked.
  4. Divide eggs evenly among 4 ciabatta rolls and top with reserved mushroom mixture. Serve immediately.

Nutrition facts


395 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 190mg
  • Sodium: 300mg
  • Total Carbohydrates: 55g
  • Protein: 20g

Recipe Source:

Try-Foods International.