INGREDIENTS

1 loaf Ciabatta bread
4 large eggs
12 slices crispy bacon (3 pieces per sandwich)
1/2 cup fresh spinach leaves (Pinch off excess stems)
4 slices of cheese (I like to use hot pepper, but any cheese is fine)
3 tbs of Hellmann’s mayo + 1 tbs dijon mustard
1/4 cup milk
Salt and pepper
Butter

INSTRUCTIONS

Preheat over to 350 degrees
Divide your ciabatta loaf into 4 sandwich-sized sections
Cut sections in half and butter
Place bread, butter-side up, in the oven and bake for 8-10 minutes until bread is toasted
Fry bacon at medium heat until cully cooked to your preferred level of crispy.  Meanwhile, lightly beat eggs, adding milk, salt and pepper to taste
Scramble eggs in a lightly buttered skillet
Remove bread from oven and top with mayo and mustard
Assemble sandwiches by topping bread with bacon, eggs, cheese and spinach

Serve with hashbrowns or chunked breakfast potatoes. Yummy.