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This bacon and egg breakfast sandwich with Baja sauce is the perfect healthy, handheld breakfast. Fried egg, crispy bacon, veggies, and a zesty homemade breakfast sauce on toasted bread is a great way to start the day!
There’s nothing quite like a hot handheld breakfast sandwich with the perfect sauce first thing in the morning. That said, skip the drive-thru and make these quick and easy breakfast sandwiches with Baja sauce!
These homemade breakfast sandwiches taste better and are so much better for you than the fast-food version.
To elevate your breakfast sandwich game, you’ll make a slightly spicy creamy “Baja” sauce. The sauce pairs perfectly with my favorite breakfast sandwich components – eggs, bacon, spinach, and tomato. However, you can easily customize your sandwich top to bottom because Baja sauce tastes amazing on everything!
Why You’ll Love This Recipe
- These are hearty sandwiches to give you energy and keep you feeling full and satisfied.
- It’s the perfect family breakfast. You can serve the toppings and sauce separately and have everyone assemble their sandwich to their liking.
- Great for an on-the-go healthy breakfast! You can even freeze them.
- The Baja sauce will not go to waste. You’ll want to put it on everything!
Ingredients You’ll Need
For the Baja breakfast sauce:
- Greek Yogurt – Greek yogurt is the base of the sauce. It’s a great source of protein, which is essential to starting the day off right. Sour cream also works, although a bit heavier.
- Red Bell Pepper – Bell pepper gives the sauce color, flavor, and a boost of vitamin C. If you use a different color of bell pepper, keep in mind the color of your sauce will be different.
- Shallots – to intensify the savory flavors. If you don’t have shallots, red onion is the most similar.
- Jalapeños – For just enough spice to warm the sauce up without being too spicy.
- Cilantro – A fresh, cool-tasting herb to contrast the spicy flavors.
- Lime Juice – to enhance the savory and spicy flavors.
- Spices & Seasonings -This sauce has a bold, zesty flavor with enough heat. You’ll need garlic powder, chipotle powder, chili powder, cumin, salt, and pepper. Feel free to adjust to increments to your liking.
For the breakfast sandwich:
- Bacon – because bacon always makes breakfast better!
- Eggs – You can cook them however you prefer. Just make sure they’re fresh!
- Cheese – Use your favorite (cheddar, pepper jack, mozzarella, etc.). I recommend using freshly shredded cheese as it melts better than the pre-shredded stuff.
- Toppings – I went with spinach and tomato. However, the options are endless.
- Sandwich Buns -Sandwich thins are a great low-calorie option, but you can use any toasted sandwich bread here.
How to Make Baja Breakfast Sauce
I recommend doubling the breakfast sauce recipe. This sauce is a tasty condiment to pair with all sorts of things.
Step 1: Add veggies and yogurt.
In a food processor, add diced red bell pepper, shallot, jalapeno, and cilantro along with the Greek yogurt.
Step 2: Add remaining ingredients and blend.
Add the lime juice and the remaining spices and seasonings and process until the ingredients combine into a smooth sauce.
How to Make A Breakfast Sandwich
Step 1: Fry bacon.
In a heavy skillet over medium-high heat, cook bacon until crisp. Drain the grease from the skillet, reserving a small amount for the eggs.
Step 2: Fry eggs.
In the same skillet with the reserved bacon grease, fry your eggs over medium-high heat until the whites set and the corners begin to curl, flipping halfway through. Top with shredded cheese after flipping, so the cheese melts over the top of the egg. *This method will yield over-medium eggs.
Step 3: Assemble.
Layer spinach, tomato slices, bacon, cheesy eggs, and the Baja sauce between toasted sandwich thins and enjoy!
- Baking the bacon – You can also cook your bacon in the oven. Arrange a single layer on a parchment paper-lined baking sheet and transfer it to your cool oven. Set the oven to preheat to 400 and bake until cooked to your liking.
- Fry eggs to your liking – If you prefer drippier eggs, feel free to fry them over-easy. Cook until the whites set, flip, and cook for 30 seconds. For over-hard, cook until the whites set, flip, and cook for 3 to 4 more minutes.
- Use the right skillet – To make perfect fried eggs, use a nonstick skillet. If using a cast iron, make sure it’s greased well.
Variations & Toppings
Meat variations – Instead of bacon, feel free to use Canadian bacon, ham, turkey bacon, or breakfast sausage. For a vegetarian option, use your favorite plant-based breakfast meat alternative.
Bread options – You’re welcome to build your sandwich on a different type of bread like biscuits, dinner rolls, English muffins, sliced sandwich bread, and croissants.
Toppings – Not feeling the spinach and tomato? Try topping your sandwiches with these tasty toppings:
- Everything Bagel Seasoning
- Hot Sauce
- Pico de Gallo
- Fried Onion
Storing & Freezing
Storing the sauce: Keep your breakfast sauce in an airtight container in the fridge and use it within 3 to 4 days.
Freezing: Leave off the fresh toppings, and these sandwiches are great to freeze. To freeze, let them cool completely, and then wrap each one individually in plastic wrap. Freeze in an airtight bag or container for 1 to 2 months.
Reheating from frozen: Remove the plastic wrap and wrap the frozen sandwich in a paper towel. Microwave for 1 to 2 minutes or until heated.
This creamy, slightly spicy sauce is fantastic drizzled over beef or fish tacos, fajitas, omelets, and burgers. You can also use it as a dip for veggies and chips. The options are endless.
This hearty bacon and egg sandwich is a meal on its own. If you’d like to add a side dish to the meal, breakfast potatoes, hash browns, fresh fruit and fries are great.
- 12 slices bacon, sliced in half
- 6 large eggs
- 1/4 cup fresh spinach
- 1 large tomato, cut into slices
- 6 thin sandwich buns, toasted
- 1 cup plain Greek yogurt
- 2 tablespoons diced red bell pepper
- 1 tablespoon diced shallots
- 1/2 diced small jalapeño, seeds removed
- 2 tablespoons diced cilantro
- 2 tablespoons fresh lime juice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon chipotle powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon cumin
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- Cook bacon in a skillet on medium high heat. Set aside. Drain bacon grease from skillet, leaving a small amount to fry eggs.
- Fry eggs in the skillet over medium-high heat until whites are set and the corners begin to curl ever so slightly, about 3 - 4 minutes, flipping halfway through. Add shredded cheese to the top of the eggs after they are flipped so the cheese melts on top of the egg.
- Slice tomato into thin slices. Toast sandwich thin buns.
- Dice the red bell pepper, shallot, jalapeño and cilantro finely. Add to a food processor along with the Greek yogurt.
- Add lime juice and all spices to the food processor and process until ingredients are thoroughly mixed together.
- From bottom to top layer the spinach, tomato, bacon, egg with cheese and the Baja sauce.
- You can also cook your bacon in the oven. Arrange a single layer on a parchment paper-lined baking sheet and transfer it to your cool oven. Set the oven to preheat to 400 and bake until cooked to your liking.
- If you prefer drippier eggs, feel free to fry them over-easy. Cook until the whites set, flip, and cook for 30 seconds. For over-hard, cook until the whites set, flip, and cook for 3 to 4 more minutes.
- To make perfect fried eggs, use a nonstick skillet. If using a cast iron, make sure it’s greased well.
- Storing the sauce: Keep your breakfast sauce in an airtight container in the fridge and use it within 3 to 4 days.
- Freezing: Leave off the fresh toppings, and these sandwiches are great to freeze. To freeze, let them cool completely, and then wrap each one individually in plastic wrap. Freeze in an airtight bag or container for 1 to 2 months.
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Amount Per Serving: Calories: 319Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 667mgCarbohydrates: 23gFiber: 3gSugar: 4gProtein: 22g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.