If you haven’t noticed, I’ve really been into breakfast sandwiches lately. My other delicious combination was the Mediterranean Breakfast Sandwich. I swear it isn’t a pregnancy thing, it really is a delicious combo – both of them! You won’t be sorry! Super easy and quick to make, and only 5 ingredients.
Buffalo Chicken Breakfast Sandwich
Makes 1 serving
2 slices sprouted bread or gluten free bread, toasted (I used Udi’s Gluten Free Millet Chia bread)
3-4 springs fresh parsley (or a few leaves of spinach)
2 tsp Frank’s hot sauce
1 oz pre-cooked white chicken (I used rotisserie chicken, could also use leftover chicken breast)
Heat a medium skillet over low to medium heat. Spray with cooking spray or brush with coconut oil. Cook egg sunny side up, or over easy (my fave) until medium soft or as desired. Meanwhile, pop toast in toaster. Once toast is done, assemble sandwich. Layer chicken on bottom piece of toast, followed by the egg, then the hot sauce and lastly the parsley.
Eat and enjoy!
Nutrition (entire sandwich) Calories: 283 Fat: 11 g Carbs: 28 g Fiber: 6 g Sugars: 3 g Sodium: 292 mg Protein: 20 g