Do you know that the average person eats eight spiders a year? I believe I ate a web last night.
When I woke up in the morning, I found some strange things stuck to my teeth. I was too afraid to look at it, so I spit it without looking. I am convinced that it was a web. Ugh.
You can see that I woke up with bits of spider in my mouth. What I need to awaken to is these breakfast sandwiches.
The kind people at Alexia have sent me their Artisan sweet potato rolls to review. I don’t use frozen food very often, but I will make an exception for this.
These sweet potato rolls are made with all-natural ingredients, and each roll contains 8g of whole grains. They can be stored in your freezer until they’re time to bake. It was especially useful to be able to bake 2 or 3 rolls at once since Jason and I only have a 2-person family. I can’t tell you how many loaves of bread we have wasted because we never get to finish them before the mold takes hold.
With just 12 minutes in the oven, you can have a delicious breakfast with eggs, bacon, and freshly made guacamole.
- 4 Alexia Artisan Sweet Potato Rolls
- Applewood smoked bacon, four slices
- 1 cup baby spinach
- 1 Roma tomato thinly sliced
- Four fried eggs
- Two California avocados, peeled, seeded, and halved
- 1 Roma tomato, diced
- Juice of 1/2 Lime
- To taste, add Kosher Salt and freshly ground Black Pepper
Use a potato masher to mash the avocados in a small dish gently. Add the tomato, lime, salt, and pepper to taste and gently combine. Set aside.
Preheat oven to 350 degrees F. Line the baking sheet with parchment. Place Alexia’s Sweet Potato Rolls on the baking sheet. Bake according to the package instructions. Let cool before splitting.
Heat a large pan over medium-high heat. Add the bacon and cook for 6-8 minutes until it is crispy and brown. Transfer the bacon to a plate lined with paper towels.