Grilled Southwest Sweet Potato & Egg Breakfast Sandwich
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Grilled Southwest Sweet Potato & Egg Breakfast Sandwich
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20 minutes
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2 servings
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20 minutes
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2 servings
Ingredients
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4 slices of Brownberry Oatmeal bread
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1 small sweet potato
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1/3 cup frozen corn kernels, thawed
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1/3 cup black beans, rinsed and drained
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1/3 cup diced red bell pepper
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2 T chopped cilantro
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1/4 tsp salt
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Fresh ground pepper
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2 eggs
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1 small ripe avocado, sliced
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3 oz sliced pepper jack cheese
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2 T olive oil, divided
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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 a 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.
