Best 2 Egg And Tomato Breakfast Sandwich To Go Recipes
Craving a quick and wholesome breakfast on the go? Look no further! Our egg and tomato breakfast sandwich is the perfect grab-and-go meal that combines the goodness of protein-packed eggs, juicy tomatoes, and your choice of bread or bagel. This versatile recipe comes with three variations to cater to different dietary preferences and tastes: a classic egg and tomato sandwich, a vegetarian version with spinach and feta, and a spicy rendition with a kick of jalapeños. Each variation offers a unique flavor profile that is sure to tantalize your taste buds. With its ease of preparation and portability, this breakfast sandwich is a lifesaver for busy mornings, ensuring you start your day with a nutritious and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
OPEN-FACED EGG AND TOMATO SANDWICH
Thick slices of tomato give this healthy breakfast a hint of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Top each muffin half with tomato; set aside. In a small nonstick skillet, heat oil over medium-low. Gently crack eggs into skillet; cook until whites are almost set, 1 to 2 minutes.
- Top each egg with a slice of cheese; cover skillet for 1 minute. Slide one egg onto each muffin; season with salt and pepper.
Nutrition Facts : Calories 218 g, Fat 13 g, Fiber 2 g, Protein 13 g
EGG-AND-TOMATO BREAKFAST SANDWICH TO GO
This recipe calls for cheddar cheese, but you can switch in any favorite. Add a few strips of cooked bacon if you wish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Yield Makes 1
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Cut bread horizontally. Lightly toast in oven, cut sides up. Top with cheese (1 slice on each side), and continue to cook in oven until cheese melts, 1 to 2 minutes. Meanwhile, fry eggs in butter; season with salt and pepper.
- Place eggs on bottom half of bread. Top with tomatoes and basil. Sandwich with top bread half, and press down slightly. Wrap tightly in parchment.
Tips:
- Make-ahead: Cook the eggs and tomatoes the night before and store them in the refrigerator. In the morning, simply assemble the sandwiches and heat them in the microwave or toaster oven.
- Use fresh ingredients: Fresh eggs and tomatoes will give you the best flavor. If you can, use organic eggs and tomatoes.
- Don't overcook the eggs: Overcooked eggs will be tough and rubbery. Cook them until they are just set, about 2-3 minutes per side.
- Use a good quality cheese: A good quality cheese will melt smoothly and add a lot of flavor to the sandwich. Use a cheese that you like, such as cheddar, mozzarella, or provolone.
- Add your favorite toppings: Feel free to add your favorite toppings to the sandwich, such as avocado, bacon, or salsa.
Conclusion:
This egg and tomato breakfast sandwich is a quick and easy breakfast that is perfect for busy mornings. It is also a great way to use up leftover eggs and tomatoes. The sandwich is packed with protein and nutrients, and it will keep you full and satisfied all morning long. So next time you are looking for a quick and easy breakfast, give this egg and tomato breakfast sandwich a try.
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