Texas Toast Breakfast Sandwich

with bacon steak fries

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

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.

In Your Box (serves 2)

  • Info
    5 fl. oz. Liquid Egg
  • 1 Russet Potato
  • 2 Green Onions
  • 2 oz. Baby Spinach
  • Info
    1½ oz. Mayonnaise
  • 2 tsp. Sriracha
  • 6 Bacon Strips
  • Info
    ⅗ oz. Butter
  • Info
    4 Texas Toast Slices
  • Info
    1½ oz. Cheddar Cheese Slices
  • Nutrition (per serving)

  • Calories
    949
  • Carbohydrates
    70g
  • Fat
    60g
  • Protein
    35g
  • Sodium
    1637mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Start the Potatoes
    1

    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.

  • Step 2 - Prepare the Ingredients
    2

    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.

  • Step 3 - Cook the Bacon
    3

    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.

  • Step 4 - Cook the Eggs
    4

    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.

  • Step 5 - Toast Bread and Build Sandwiches
    5

    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.

  • Step 6 - Plate the Dish
    6

    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.