Ciabatta Breakfast Sandwich

Recipe

Breakfast
Ciabatta Breakfast Sandwich

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User Rating

3 out of 5 stars
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3 ratings

Recipe Data

4
Servings

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Servings and Ingredients

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

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

Servings

395 Calories per serving

Amounts Per Serving

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

Recipe Source:

Try-Foods International.