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Breakfast for Dinner Sandwich

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A delightful combination of scrambled eggs, crispy bacon, and colorful veggies nestled between toasted whole wheat bread, perfect for any meal.

Ingredients

Scale
  • 6 large eggs
  • 1 cup milk
  • 6 strips bacon
  • 4 slices whole wheat bread
  • 1 cup cheddar cheese, shredded
  • Olive oil (for cooking)
  • 2 medium potatoes, diced
  • 1 cup bell peppers, diced
  • 1 medium onion, diced
  • Salt and pepper (to taste)
  • Maple syrup (for serving)
  • Fresh herbs (optional, for garnish)

Instructions

  1. Cook the bacon in a large skillet over medium-high heat until crispy. Remove the bacon and set it aside, keeping some drippings in the pan.
  2. Add diced potatoes to the skillet and cook for 10 minutes until golden brown, stirring occasionally.
  3. Toss in the diced bell peppers and onions, cooking until tender.
  4. Mix together the eggs and milk in a bowl and pour this mixture into the skillet with the vegetables, cooking on low heat and stirring occasionally for fluffy scrambled eggs.
  5. Toast the slices of whole wheat bread until golden brown.
  6. Layer each slice with the cooked eggs and crispy bacon, finishing with shredded cheddar cheese.
  7. Serve hot with a drizzle of maple syrup and garnish with fresh herbs if desired.

Notes

For a lighter option, swap out bacon for turkey bacon and change cheese types if desired. Consider adding more veggies like spinach or zucchini for extra nutrients.

Nutrition

Find it online: https://www.topchoicerecipes.com/breakfast-for-dinner-7/