Start your day with a delightful Ciabatta Breakfast Sandwich. Bite into a mouthwatering combination of eggs, crispy bacon, creamy avocado, and cream cheese, all nestled between two slices of grilled ciabatta bread. Perfect to make in advance, and enjoy at home or on the go. Try making my Arugula Breakfast Salad for another refreshing and impressive breakfast idea.
Breakfast on the go is always great, but sometime we need a comforting dish like my Orange Croissant Breakfast Bake, so we can enjoy with friends and family on the weekends. If you are looking for lunch time sandwiches, I highly recommend making my Chimichurri Steak Sandwich or my Crispy Cajun Chicken Sandwich recipe!
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Ingredients
Find below, the list of ingredients I used to make this Ciabatta Breakfast Sandwich recipe. Although there are probably a million or more possible ingredient variations, this is what I had on hand.
- Ciabatta Rolls (any shape)
- Eggs
- Greek Yogurt
- Fresh Chives or Green Onion
- Avocado
- Tomato
- Cooked Bacon Slices
- Arugula
- Lemon Juice
- Cream Cheese
See recipe card for quantities.
How to make a Ciabatta Breakfast Sandwich
Start by slicing your ciabatta bun in two if not already done. Drizzle both sides of the inside with olives oil. Place face side down into a hot pan to get a nice toast.
Crack the eggs into a bowl, and add in the chopped chives, Greek yogurt, salt, and pepper. Whisk until smooth.
In a large nonstick pan on medium heat, melt the butter. Pour the egg mixture into the pan and slowly move the eggs around with a spatula until they are set.
Place the arugula in a small bowl. Sprinkle it it with the fresh lemon juice and season to taste with salt and pepper.
Spread the cream cheese on the bottom part of the roll. Place some of the cooked egg on top of the cream cheese, and then top with tomato slices, sliced avocado, and a couple sliced of bacon. Garnish with some of the dressed arugula and close up the Ciabatta Breakfast Sandwich and enjoy.
Substitutions and Variations
Use what you have on hand for cheeses, meats and veggies and make this Ciabatta Breakfast Sandwich your own!
- Bread - Replace the ciabatta rolls with slices of your favorite bread or a different type of large roll like Kaiser, Brioche or even a hamburger bun.
- Cheese - Use any type of cheese instead of the cream cheese, like cheddar, Monterey Jack, or gouda.
- Meats - Although meat is certainly optional in a breakfast sandwich, you can replace the bacon in this recipe with, deli ham, pancetta, or even a breakfast sausage patty.
- Microgreens - Add microgreens to a breakfast sandwich for a fresh crunch.
Prepare Sandwiches In Advance
- Make as many of the Ciabatta Breakfast Sandwiches as you want in advance. Assemble them only using the ciabatta roll, egg, cream cheese, and bacon (no veggies).
- Let the assembled sandwiches cool down completely and then wrap them tightly in plastic wrap. Place the wrapped sandwiches inside of a freezer bag for extra protection and keep them in the freezer for up to 2 months.
- Place a frozen breakfast sandwich in the refrigerator the night before and the next morning, warm up in the microwave for a minute before adding fresh veggies like tomatoes and avocados.
Recipe
Ciabatta Breakfast Sandwich
Ingredients
- 2 pieces Ciabatta Rolls
- 1 tablespoon Olive Oil to grill the ciabatta rolls
- 4 large Eggs
- 2 tablespoon Greek Yogurt
- 2 tablespoon Fresh Chives or 1 green onion, finely chopped
- ¼ teaspoon Salt
- 2 tablespoon Butter
- 3 tablespoon Cream Cheese softened
- 4 slices Cooked Bacon
- 1 large Avocado sliced
- 1 medium Tomato sliced
- 1 cup Arugula
- 1 teaspoon Lemon Juice
Instructions
- Slice the ciabatta buns lengthwise. Drizzle the olive oil on the inside of the buns. Place the buns face down in a large frying pan on medium-high heat, to crisp them up. Removed from the pan and reserve.
- Crack the eggs in a bowl, and add to them the Greek yogurt, chopped chives, and the salt. Whisk until smooth.
- In the same large pan, on medium heat, melt the butter until it start to foam. Pour in the egg mixture into the pan.
- Using a rubber spatula, slowly move the cooked egg from the edges, towards the middle. Tilt the pan to direct the uncooked egg mixture towards the edges. Continue this motion until the eggs have set. Remove from the heat when eggs are cooked.
- Start building the breakfast sandwich by spreading the cream cheese on the bottom portion of the ciabatta rolls. Divide the eggs in 2 and place on top of the cream cheese. Top the eggs with sliced of tomatoes, avocado, and bacon.
- Place the arugula in a small bowl and drizzle with the lemon juice for a simple dressing. Season to taste with salt and pepper.
- Garnish the sandwiches with the arugula and place the tops on the rolls.
Video
Notes
Prepare Sandwiches In Advance
- Make as many of the Ciabatta Breakfast Sandwiches as you want in advance. Assemble them only using the ciabatta roll, egg, cream cheese, and bacon (no veggies).
- Let the assembled sandwiches cool down completely and then wrap them tightly in plastic wrap. Place the wrapped sandwiches inside of a freezer bag for extra protection and keep them in the freezer for up to 2 months.
- Place a frozen breakfast sandwich in the refrigerator the night before and the next morning, warm up in the microwave for a minute before adding fresh veggies like tomatoes and avocados.
