Mediterranean Breakfast Sandwich

Sometimes I have a sweet tooth that craves for sweet breakfast items like pancakes, french toast, and donuts. Other times I have a savory tooth that craves eggs, bacon, and vegetables. Today was a savory tooth kind of day. This Mediterranean Breakfast Sandwich recipe is actually quite simple and easy to make. Some people think that when there is more than 2 or 3 ingredients, it gets too complicated. I was able to make this sandwich and enjoy it within 10 minutes!
Serving: 1-2
Prep Time: 5 minutes
Cook Time: 5 minutes



  1. Heat a small skillet or sauce pan to medium heat
  2. Take the bread roll and cut it in half
  3. Put the bread in a toaster oven to heat it up
  4. Line a plate with paper towels
  5. Open the jar of Sun-Dried Tomatoes
  6. Take out one medium-sized tomato and put it on the paper towel
  7. Pat the tomato with the paper towel to soak up the excess oil
  8. Dice the sun-dried tomato
  9. In a small bowl, scramble one egg
    • You can try adding a little milk to make the egg more fluffy
  10. Add the scrambled egg to the heated skillet or sauce pan
  11. Half way through cooking the egg, add the diced sun-dried tomato
  12. As the egg & tomato continue to cook, spread the Piquillo & Artichoke Bruschetta on one or both sides of the bread
  13. Once fully cooked, remove the egg and sun-dried tomato from the skillet
  14. Add the egg & sun-dried tomato to the bread
  15. Add the feta cheese
  16. Top with a few pieces of spinach and kale
    • I had a container that was mixed with both
    • You could just use one or the other
  17. Put the remaining slice of bread on top and cut the sandwich in half
  18. Enjoy! 
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