This post has been sponsored by Bimbo Bakeries USA, Inc. All opinions are mine alone. Thank you for supporting the brands that help make A Latte Food possible!
This hearty breakfast sandwich is made with toasted San Luis Sourdough® Bread, scrambled eggs, bell peppers, pepper jack cheese, sausage, and avocado! It’s an easy breakfast recipe that will stick with you all morning!
It’s one of those places where you walk inside, and its lofty, exposed-pipe ceiling and industrial decor make you suddenly question whether or not you’re hip enough to eat there.
Plus they’ve got this open concept vibe going on with long farm tables that brings back the paralyzing self-doubt of junior high (let’s just take a moment and be grateful that junior high is only a small portion of life and that it’s far, far behind us) when you and your best friend were late to the cafeteria and had to awkwardly cram yourselves at the one table with two open chairs that were inevitably located between people you didn’t know.
But, just like junior high, nothing is really as intimidating as it seems. The food at this restaurant is amazing and the staff is incredibly friendly, and even though I still would prefer smaller, separate tables (I like space), it’s not nearly as intimidating anymore.
Now, getting to the small point of my really long story, they have an amazing breakfast sandwich there that reminded me how much I love breakfast sandwiches.
The San Luis Sourdough Bread Co, located in my home state of California, makes the most amazing sourdough bread. Not only does it have the authentic sourdough taste and texture real sourdough bread should have, due to its slow-bake process, it’s also free of preservatives and is Non-GMO Project Verified.*
Trust me on this, this bread straight rocks. 🙂
I’ve always loved sourdough bread for grilled cheese sandwiches or hearty breakfast sandwiches because it is sturdy bread that can withstand being grilled or being filled with a fiesta of breakfast foods. It really makes every meal a party.
While I used their traditional Sourdough bread for this recipe, the Rosemary & Olive Oil Sourdough would be a fantastic choice as well (okay, so all of them would be a great choice 😉 ).
Forget the Wheaties, this sandwich is where breakfast is at.
- 4 Slices San Louis Sourdough® Bread
- 4 eggs
- 2 Tbsp milk
- 1/2 cup pepper jack cheese shredded
- 4 sausage links cooked and sliced (you could easily substitute bacon or ham)
- 1/4 cup diced bell peppers I used red and green
- 1/4 cup diced tomatoes
- 1/2 avocado thinly sliced
- salt and pepper to taste
Toast all slices of bread until golden brown.
Beat eggs and milk together until well combined. Over medium-low heat, scramble eggs in a non-stick skillet. When eggs are about halfway done cooking, add in pepper jack cheese, sliced sausage, bell peppers, and tomatoes. Allow to finish cooking.
Divide scrambled eggs evenly over two slices of bread. Top each with sliced avocado.Top with remaining slices of bread.
*What does it mean to be Non-GMO Project Verified?
The Non-GMO Project offers North America’s only independent verification for products made according to rigorous best practices for GMO avoidance. For more information, visit the Non-GMO Project website.