I love breakfast because it’s a way to sneak in a moment of quiet enjoyment before rushing off into your busy day. It’s an opportunity to take the time to eat something delicious and nutritious.
It’s also — without a shred of doubt — my favorite meal to cook, because there’s nothing fussy about it.
While most of the time I’m happy with a chia seed pudding or an energizing smoothie on some mornings I need something more, something more substantial, something like a breakfast sandwich.
Let me rephrase that, an AWESOME breakfast sandwich.
Let’s face it. Some of the best sandwiches are breakfast sandwiches.
We eat breakfast hundreds of different ways but a killer breakfast sandwich is simple, hearty, and, in my humble opinion, one of the best ways to fuel up in the morning.
And this one right here is my absolute favorite brekkie sammie, also known as my ticket to breakfast success.
Leek frittata, mayo, provolone cheese, avocado, arugula, and tomato, layered to absolute perfection.
Let me tell you, this sandwich is so good you will be glad you gave it a shot.
It fuels your day and still fits in your hands. What’s there not to love?
This breakfast sandwich is shockingly easy to make, completely satisfying and delicious. Not to mention you can customize it exactly to your preferences and of course, you can easily scale this recipe up, if you have more than one mouth to feed.
My Favorite Breakfast Sandwich Print this recipe!
Makes 1 sandwich
2 large eggs
1 tablespoon milk
Salt and pepper
¼ cup sliced leeks
1 tablespoon mayonnaise (make your own mayonnaise with this recipe)
1 slice provolone cheese
½ avocado, sliced
½ cup arugula
2 slices of tomato
Your favorite sandwich roll, bun or bagel (I used a GF poppy seed burger bun)
In a small bowl scramble the eggs with, milk, and salt and pepper.
Lightly grease a small skillet. Add leeks and sauté until lightly browned, about 3 minutes.
Add egg mixture and stir gently to distribute leek evenly.
Cook over medium-low heat and cook until just set, about 4 minutes. Flip and continue to cook until the egg is set.
Place the cheese on top of the egg and turn off the heat. Let the egg sit in the pan so that the cheese can melt.
Spread the mayo on the inside of both roll halves. Place some arugula on the bottom half of the roll. Add frittata on top, avocado slices, tomato slices, and the rest of the arugula. Top with the other roll half.
One sandwich yields 610 calories, 43 grams of fat, 35 grams of carbs, 24 grams of protein.