This Tex-Mex sausage and avocado breakfast sandwich stacks house-made sausage, creamy scrambled eggs, poblano cream cheese, smashed avocado, and bright tomatillo salsa on a toasted ciabatta bun. It's a hearty, restaurant-quality sandwich that brings layered Tex-Mex flavors to the breakfast table.
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Toast the sliced ciabatta bun on a griddle until golden brown.
Spread a thin layer of poblano cream cheese on the bottom half of the toasted bun.
Scramble the eggs and top with a slice of American cheese to melt.
Place the cheesy scrambled eggs onto the bottom bun.
Add a cooked breakfast sausage patty on top of the eggs.
On the top half of the bun, add avocado slices and gently smash them with a fork.
Spoon the tomatillo salsa over the smashed avocado.
Place the top bun on the sandwich to complete it, and serve immediately.
Assemble fresh to order. Leftover poblano cream cheese and tomatillo salsa keep refrigerated up to 3 days in airtight containers.
Yes. Prepare the poblano cream cheese up to 2 days in advance and store it in an airtight container in the refrigerator.
Use a seasoned breakfast sausage patty about 3 oz in weight. If making your own, include poblano peppers or traditional Tex-Mex seasonings for authenticity.
Toast the ciabatta bun thoroughly to create a barrier, and add the avocado and salsa just before eating or serving.
Yes. Oaxaca, Chihuahua, or Monterey Jack cheese are good Tex-Mex alternatives that melt similarly.
Yes. Prepare components separately and assemble individual sandwiches to order for best quality and texture.
