All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Thick-cut Texas toast is the perfect bread for holding up to big bites and big flavors like the ones you find on this breakfast sandwich. A spinach omelet topped with smoky bacon, cheddar, and a Sriracha mayo is just the way to start your day. We have a great technique for oven-roasting the bacon slices over the steak fries so the bacon-y goodness infuses into the potatoes as they cook. You could drive from Amarillo to Laredo and be hard-pressed to rustle up a better breakfast than this.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Start the Potatoes
Cut potato lengthwise into ¼” thick wedges. Place on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt and pepper. Spread into a single layer and bake 20 minutes. Potatoes will finish cooking in a later step. While potatoes cook, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop spinach. Combine mayonnaise and Sriracha (to taste) in a small bowl. Cover and refrigerate until ready to use.
Cook the Bacon
Line two plates with paper towels (one for potatoes and another for bacon). After potatoes have cooked 20 minutes, flip wedges and line up into two rows. Lay bacon across potatoes and bake 10 minutes. Remove from oven and lift bacon off potatoes and onto sheet. Bake until both are crispy, 5-8 minutes. Transfer to separate towel-lined plates.
Cook the Eggs
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add spinach and white portions of green onions to hot pan and cook until spinach is wilted, 2 minutes. Add butter, let melt, and add liquid eggs. Use a rubber spatula to constantly scrape along the bottom of the pan until eggs are set and a little wet, 2-3 minutes. Remove from burner, season with ¼ tsp. salt and a pinch of pepper, and set aside. Residual heat from pan will carry over and continue cooking eggs.
Toast Bread and Build Sandwiches
Carefully place Texas toast directly on oven rack and bake until golden brown, 4-5 minutes. Remove from oven and lightly spread two toast slices with Sriracha mayonnaise (reserve remaining for dipping potatoes). Top with eggs, a cheddar cheese slice, and two bacon slices. Top with second piece of toast.
Plate the Dish
Place a serving of potatoes on a plate. Halve assembled sandwich on an angle and add to plate. Crumble remaining bacon slices and garnish potatoes with bacon crumbles and green portions of green onions. Serve with remaining Sriracha mayonnaise.
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