Recipe: Ciabatta breakfast sandwiches

With zucchini baked eggs, chipotle aioli, and turkey bacon

Batched a ton to go in the freezer and air-fry whenever we have busy mornings - adding arugula or whatever lettuce I have after!

The Recipe:

Total Time: 35 minutes
Serves: 6-8

The contents:

• Ciabatta bread

• Zucchini baked eggs

• Turkey bacon

• A few slices of turkey

• Chipotle aioli

• Pepper jack cheese

The zucchini baked eggs (same technique as my egg bites):

• 6 eggs

• 1 cup cottage cheese

• 1 zucchini, grated

• 1/2 tsp salt

• 1 tsp freshly cracked pepper

Chipotle Aioli:

• 3 tbsp mayo

• 2 chipotle peppers in adobo sauce

• 1 tbsp of the adobo sauce

• 2 tbsp greek yogurt

• dash of honey

• Optional: water to thin out

Let’s get cooking:

For the baked eggs: Preheat oven to 325F. Grate the zucchini with a cheese grater (or whatever is easiest for you, goal is to make it like shredded cheese sized). To a blender or food processor, add your eggs, cottage cheese, seasonings, and grated zucchini. Add to your nonstick or greased up baking tray. Bake for 20-25 minutes. Let cool for 10 minutes at least before cutting up.

Prepare your turkey bacon: I did mine in the air fryer at 400F for 10 minutes.

And assemble!

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I’ve been really into sneaking veggies into where I can, so I added grated zucchini into my egg bite recipe - keeping them in square form for prepped breakfast sandwiches! This is inspired by a neighborhood breakfast spot that has a sandwich called the California Club. I decided to prep a few for the freezer to heat up on-the-go vs. spending $18 each visit.

Let me know if you make this too!

xoxo,

Jessica (and Tofu and Dood say hi!)