Jane M., Houston, TX

Grilled Southwest Sweet Potato & Egg Breakfast Sandwich

Breakfast in Bread

Jane M., Houston, TX

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Ingredients (2 servings )
1 small sweet potato
1/3 cup frozen corn kernels, thawed
1/3 cup black beans, rinsed and drained
1/3 cup diced red bell pepper
2 T chopped cilantro
1/4 tsp salt
Fresh ground pepper
2 eggs
1 small ripe avocado, sliced
3 oz sliced pepper jack cheese
2 T olive oil, divided
1/8 tsp garlic salt
Directions 

Scrub sweet potato, prick with fork and microwave for 5-6 minutes until tender. Cool and scoop out potato. Coarsely mash and measure out ½ cup. Set remainder aside for another use. Mix corn, black beans, red pepper, cilantro and 1/4 tsp salt in small bowl. Add fresh ground pepper to taste. Beat eggs with fork and scramble in non-stick skillet in 2 tsp olive oil, keeping eggs in fairly large pieces.
To assemble, spread two slices of bread with half of mashed sweet potato. Top each slice with half of the corn mixture pressing down lightly, and half of scrambled eggs, avocado and cheese. Spread remaining two slices of bread with the remainder of the sweet potato and top each sandwich. Brush both sides of each sandwich with remaining olive oil and sprinkle lightly with garlic salt.
Heat large non-stick skillet over medium heat and grill sandwiches for 2-4 minutes on each side until toasted and cheese is melted. Turn carefully with a large spatula. Slice each sandwich diagonally and serve warm.

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Arnold Bread Nutrition Expert
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