BLT WITH GUACAMOLE ON SWEET POTATO ROLLS
You know how they say an average person swallows about eight spiders per year? Well, I think I ate a spider last night.
I brushed my teeth before going to bed but when I woke up, there were some questionable,ionable things stuck in my teeth. I was too scared to see what it was, so I spit it out without looking, but I was convinced it was a spider. Ugh.
So there you have it – me waking up to bits and bits of spider carcass in my mouth. But what I really need to wake up to are these breakfast sandwiches.
See, the kind folks over at Alexia sent over their Artisan Sweet Potato Rolls for me to review. I’m usually not one to use many frozen products, but this is an exception I would definitely make.
With all-natural ingredients and 8g of whole grain in each sweet potato roll, these babies can sit in the comfort of your freezer until you’re ready to bake them. I found it especially helpful to be able to bake 2-3 rolls at a time since Jason and I are just a 2-person household. (I can’t even begin to tell you how much bread we’ve wasted between the two of us since we can never finish it by the time the mold takes over!)
Plus, with the ease of having freshly baked light and fluffy bread with just 12 minutes of oven time, you can serve up a breakfast of champions with eggs, bacon, and freshly made guacamole.
Now, who wouldn’t want to wake up to this every morning?
Join I Wash… You Dry and Southern Fairytale for the California Avocado Cinco de Mayo Recipe Fiesta, sponsored by the California Avocado Commission.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place Alexia Artisan Sweet Potato Rolls onto a prepared baking sheet and bake according to package instructions; let cool before splitting each roll.
Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Serve sandwiches on Alexia Artisan Sweet Potato Rolls with spinach, tomato, egg, bacon, and guacamole.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place Alexia Artisan Sweet Potato Rolls onto a prepared baking sheet and bake according to package instructions; let cool before splitting each roll.
Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Serve sandwiches on Alexia Artisan Sweet Potato Rolls with spinach, tomato, egg, bacon, and guacamole.
