The ULTIMATE Breakfast Sammy  

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Okay let’s talk about breakfast sammies.

For starters, they are AMAZING. They are EASY to throw together. You do NOT need to pay a small fortune to make a damn delicious breakfast sammy at home.

Are you sold on the idea of re-creating some of your favorite breakfast sandwiches at home? The recipe I have below is for my ideal breakfast sandwich. Obviously everyone has different must-haves and that is the great thing about this breakfast dish you can customize it to different people’s palettes or to whatever you scrounge up in the refrigerator.

To make the ultimate breakfast sandwich you have to start with a great foundation—the bread. I cannot get enough of rustic bread so I tend to grab ciabatta rolls. Next is the secret to my sammy, are you ready for this? After I toast the bread in the oven, I rub a garlic clove into the crust. The garlic melts into the mayo you smother on top and forms a garlic aioli –type flavor and really boosts this sandwich to a different level. You are welcome in advance for this life-changing foodie tip.

The ULTIMATE Breakfast Sammy   

Then it comes down to the fixins’ –I have a LOVE-LOVE relationship with bacon and avocado. Any salad or sandwich can and SHOULD have bacon, cheese, and avocado on it. No questions from my official taste-tester on this matter either. Andrew would love me more if I was a human avocado (sorry for the weird visual). I also like to sauté up whatever veggies I have on hand (peppers and onions are a must) and serve my eggs over-easy, but you can make them however you prefer.

The ULTIMATE Breakfast Sammy   

Seriously, I don’t even know why you’re still reading this post. Go make the ULTIMATE breakfast sammy and start or end your day on a high note. Yep, I am an advocate of brinner (breakfast for dinner for you folks that have not tried it yet).

P.s. this is not the cleanest breakfast ever, but you will be thankful that you can lick those fingers clean after your last bite of the sammy ;)

The ULTIMATE Breakfast Sammy   

As always,

Bon Appeteek

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2

The Players:

2 ciabatta rolls
2 garlic cloves, peeled
2 t mayonaise
2 T diced, sun-dried tomatoes in oil
1/2 avocado, sliced
2 eggs
2 slices bacon (I use turkey bacon)
1/4 C red onion, sliced
1/4 C green bell pepper, sliced
1/4 C red bell pepper, sliced
2 slices of cheese (I use gruyere)

The Rules:

  1. Preheat your oven onto the low broil setting.
  2. In a medium-size sauté pan, over medium-high cook the bacon as directed on the package. Remove bacon from the pan onto plate lined with paper towel.
  3. In the same pan, sauté onion and pepper in bacon fat until onion is translucent (~3-5 minutes).  Set the veggies aside.
  4. Slice the ciabatta rolls in half, length-wise.  Place them face up in the oven (directly on the rack).  Bake until golden brown (~3 minutes).
  5. While the ciabatta is toasting, in a small non-stick pan or omelet pan, over medium heat, crack your eggs. (Note: if you are not comfortable cracking the egg directly into the pan, you can crack it over a flat plate and then slide the egg into the pan).
  6. Cook the eggs until the egg-white is solid (~3 minutes), using a spatula or large spoon flip the egg over, taking care not to break the yolk.  Remove the pan from the heat.  (Note: this will allow the egg yolk to stay runny)
  7. Remove the bread from the oven, rub the garlic on the inside face of each roll.
  8. To assemble the sammy: spread mayonnaise on the inside face of each roll, spoon sun-dried tomatoes onto one half of each roll, add sauteed veggies on top of tomatoes, then add piece of bacon, add egg, and top with slice of cheese.  To the other ciabatta roll half spread avocado.
  9. Place the halves with the egg and cheese back in the oven (high broil setting) on a baking sheet until the cheese melts (~2 minutes).
  10. Remove the open-faced sammy from the oven and top with the other half of roll, containing avocado.  ENJOY this yummy toasted, eggy perfection.

No Fuss Biscuits N’ Gravy

No Fuss Biscuits N' Gravy

I always battle between which of two breakfast options I will order when I go out to eat–eggs benedict or biscuits n’ gravy.

Both options seem intimidating to make at home, but I have learned a great short cut to biscuits n’ gravy.  Use store bought refrigerated biscuits!  Sure, sure everyone prefers homemade biscuits–you feel fancier when you can say that you made your own biscuits.  Believe me I understand.  I prefer to make food from scratch too, but sometimes you just want a quick, hearty breakfast without all the fuss.  Hence, the “no fuss” biscuits n’ gravy recipe.

No Fuss Biscuits N' Gravy

You will not compromise the taste by using store bought biscuits and who would have thought you could make this restaurant quality breakfast in 15 minutes???  Hot breakfast and hot coffee on a crisp morning is an amazing way to start the day.

No Fuss Biscuits N' Gravy

I even made the recipe this morning before work for Andrew.  Biscuits n’ gravy are his go to when we go out to brunch.  I tend to rely on him ordering that breakfast option so I can explore other yummy treats when we go out to eat (I know sneaky of me).  I decided to re-pay him for all those forkfuls I have stolen over the years by making his favorite breakfast at home.  He was impressed that I took Teek on a walk and even served up breakfast by the time he had got ready for work.

No Fuss Biscuits N' Gravy

I have made these biscuits with different types of pork sausage and turkey sausage–the country style, hot sausage is my personal favorite, but you can use whatever type of protein you prefer.  Also, you can cook sausage patties or links and then remove them from the frying pan and make the gravy with the grease that is left in the pan.  This is a great alternative if you want to serve the sausage on the side of the biscuits.

If you want to add fuss to the recipe and make your own biscuits be my guest!  I am always on the hunt for a yummy biscuit recipe (when I am not feeling lazy) so please share your favorite biscuit recipe with me :)

No Fuss Biscuits N' Gravy

As always,

Bon Appeteek

Prep Time: n/a
Cook Time: 15 minutes
Servings: 4-6

The Players: 

1 can refrigerated buttermilk biscuits (8 biscuits per can)
1 lb country, hot pork sausage (or any sausage you prefer)
1 T all-purpose flour
1/4 C heavy cream
1 1/2 C reduced fat milk
sea salt and cracked pepper to taste

The Rules:

  1. Bake the biscuits as indicated on the package.  The brand I use has the oven preheated to 375 F and you bake the biscuits for 11-15 minutes (takes 13 minutes in my oven).
  2. While the biscuits are baking, place a large sauté pan over medium-high heat.  Once hot, add the sausage to the pan and use a wooden spoon or spatula to break apart the sausage into bite size pieces.  Brown the meat until no longer pink in the middle ~7-10 minutes.  (Note: I like my sausage gravy to have larger pieces of meat, feel free to break yours down further)
  3. Once the sausage has browned, sprinkle the meat with the flour and stir until the fat from the sausage dissolves the flour, cook for 1 minute.
  4. Add the heavy cream, milk, salt and pepper and reduce heat to medium-low.  Cook an additional 3 minutes until the sauce forms a gravy-like consistency.  Remove from heat.
  5. Cut the biscuits in half and spoon sausage gravy over the biscuits.  Serve immediately.