We LOOVE breakfast in our house on Sunday mornings. Big lattes, eggs, and the smell of frying bacon make Sunday mornings worth living for!
Today I'm sharing a GREAT Southwest breakfast sandwich, inspired by our annual summer trips to spicy San Antonio! This is a delicious and easy breakfast sandwich with some smoky brown sugar bacon, sunny side up eggs, cheddar and jalapeños all on some BIG slices or Texas toast!
Make the Smoky Brown Sugar Bacon: Line the center rack of your oven with aluminum foil and preheat oven to 400 degrees. Place the brown sugar and smoked paprika in a large, sealable plastic bag, seal and shake to combine. Add the bacon slices, re-seal and shake (you can even squeeze it a bit) to coat the bacon slices. Place the coated bacon on the covered oven rack and bake for 18-20 minutes, until the bacon is browned and crispy. Remove from the heat and set aside on a plate that’s been lined with a paper towel.
Make the Rosemary Jalapeño Hash: Fill a large pot with water and bring it to a boil. Add the potatoes and boil them for 5-7 minutes, until soft when pierced with a fork. Drain and set aside. Heat the olive oil in a large skillet on high heat. Add the potatoes and smash them down with a spatula until potatoes are flat and broken open. Season with salt and pepper, then add the chopped rosemary and sliced jalapeños. Mix until combined and allow them to cook for about 5-7 minutes until browned on one side, turn them over and allow them to brown well on the other side, another 5-7 minutes.
Make the Sunny-Side-Up-Eggs: Place 2 tbsp. of butter into a separate small skillet and melt on medium heat. Carefully crack the eggs and cook on medium heat, drawing the whites out to the edges with a spatula until the egg is cooked sunny-side-up, about 1-2 minutes. Remove from the skillet (you may need to separate the eggs if they’ve cooked together) and set aside on a plate until ready to serve.
To build the sandwiches (Makes 2 sandwiches): Brush each side of the Texas Toast slices with melted butter and place them in a large, heated skillet on medium-low heat for about 3 minutes, until browned and crispy. Turn the slices over and place about 3/4 cup of the Rosemary Jalapeño Hash onto two of the slices. Sprinkle the shredded Wisconsin Cheddar evenly on top of the potatoes and cover the pan until the cheese is melted and smooth. Uncover and place the strips of Smoky Brown Sugar Bacon evenly on top of the melted cheddar. Top the bacon with a sunny-side-up egg and place the other slice of Texas Toast on top of the eggs. Serve immediately