Zucchini, Mozzarella & Fried Egg Spicy Breakfast Sandwich!

Secret time: Sometimes I want something else for breakfast besides cereal, donuts or pancakes. I know that is hard to believe since I wrote a cookbook with cereal desserts…and a mini donuts cookbook…and have 11 pancake recipes on this blog. However, it’s true…sometimes I want a savory breakfast.

With Jorge traveling for work a lot lately, I have been eating a ton of cereal for breakfast. It requires zero work from me and I can eat it while I sit on the floor with the babies. But yesterday, I found myself craving a hot breakfast, so off to the fridge I went.

Zucchini, Mozzarella & Fried Egg Spicy Breakfast Sandwich!

I decided to give this a shot as a recipe for the #TABASCO10 Challenge and ended up loving this sandwich! I brushed the ciabatta with olive oil and the green jalapeño TABASCO sauce and then toasted it a little. (side note: this is my favorite TABASCO sauce. It’s so flavorful and not too hot! I always grab this bottle at Chipotle to douse my carnitas in it!) I filled up my sandwich with some sautéed zucchini, fresh mozzarella and a fried egg. YUM!

This hits all the healthy things I require for a good filling breakfast: protein, healthy fat, dairy, veggie & carbs. I find if I don’t have a protein, healthy fat & carbs for breakfast I am hungry just a couple hours later. Which is why I always find myself starving around 11 when I just have cereal for breakfast! This is a quick solution to that and it truly only took me 12 minutes from start to finish! Hope you enjoy!

Zucchini, Mozzarella & Fried Egg Spicy Breakfast Sandwich


  • 2 tablespoons olive oil, divided
  • 2 teaspoons TABASCO jalapeño green pepper sauce
  • 1 ciabatta sandwich roll, sliced in half
  • 1 small zucchini, sliced in “steaks” lengthwise
  • 1 large egg
  • salt & freshly ground pepper, to taste
  • 2 thick slices fresh buffalo mozzarella


  1. Set oven to low broil. In a small bowl, whisk together 1 tablespoon olive oil and TABASCO jalapeño green pepper sauce. Brush on to the two insides of the ciabatta sandwich roll and place roll (cut sides up) on a cookie sheet. Set aside.
  2. In a medium frying pan over medium-high heat, add 1 tablespoon olive oil. Add zucchini steaks and cook for about 2 minutes. Flip and cook until just beginning to become fork tender (or to your desired doneness).
  3. Push the zucchini to the edges of the pan and crack the egg in the center. Top both the egg and zucchini with salt and pepper, to taste. Cook egg as you like (sunny side up, over medium…whatever you like).
  4. While the egg is cooking, quickly pop the ciabatta roll under the broiler for about 1 minute. You are just looking to toast the top lightly and heat it up.
  5. Layer sandwich with zucchini, fresh mozzarella and fried egg and add more TABASCO as you wish!

This post is sponsored by TABASCO, however all opinions are – as always – all my own! Thank you for supporting the brands that I love!

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