Breakfast Sandwiches Recipe – Brothers Green

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Bacon, cheese, and eggs are probably the 3 most common basic ingredients of a tasty breakfast sandwich. Today we’re sharing with you 2 delectable breakfast sandwiches using these 3 ingredients. The first sandwich recreates the popular egg McMuffin. But as you bite into the sandwich, you will be surprised that it is purely vegetarian. The second sandwich is a filling, tasty, cheesy, spicy and meaty breakfast quesadilla. Experience Mexico in every bite! These sandwiches are actually perfect to start or end the day with.


Late Night Breakfast Sandwich With Avocado Vinaigrette:

• 1 large red bell pepper
• 2 tbsp vegetable oil
• 1 egg
• salt
• cracked black pepper
• 3 tbsp shredded Mexican blend cheese
• smoked paprika
• 1 English muffin
• 1 tomato, sliced
• avocado vinaigrette

Runny Side Up Quesadilla:

• 1 large flour tortilla
• 3 bacon strips
• 1 Mexican chorizo
• 1 cup of chopped Roma tomatoes
• ¼ cup of onions
• ¼ cup of chopped fresh cilantro
• 2 limes, juiced
• ¼ tsp salt
• ¼ tsp ground black pepper
• ½ habanero pepper, finely chopped
• 1 avocado, chopped
• ½ cup of shredded Mexican blend cheese
• 2 eggs
• 2 tbsp sour cream


Each recipe takes about 10 to 15 minutes to make. Serves 1.

Late Night Breakfast Sandwich With Avocado Vinaigrette:

Heat 1 tbsp of vegetable oil on a griddle over medium-high heat.
Slice the head of the bell pepper and keep it aside.
Cut an inch thick ring from the bell pepper, then remove the seeds.
Place the bell pepper ring on the griddle and cook for about 1 to 2 minutes.
Crack open an egg into the bell pepper ring, then season with salt and pepper.
Cover with the head of the bell pepper to let the steam cook the egg through, about 2 to 3 minutes.
Remove the head of the bell pepper and flip the egg.
To make the vegetarian bacon, spread shredded cheese on the griddle forming a 3 bacon strips.
Sprinkle some paprika on the cheese.
Grill the cheese for 2 to 3 minutes on each side.
Slice English muffin in half and drizzle some vegetable oil on the inner part of each muffin slice.
Toast on the grill for 1 to 2 minutes.
To build the sandwich, Place the egg with the bell pepper ring on the bottom half of the muffin.
Lay the bacon on top of the egg, then put tomato slices on top of the bacon.
Drizzle some avocado vinaigrette on top, then cover with the top half of the muffin.
Slice and serve.

Runny Side Up Quesadilla:

Preheat the griddle over medium-high heat
Cut out 2 2-inch holes on 1 side of the flour. This will serve as the rings for the eggs.
Grill bacon until crispy.
Cut chorizo in half, lengthwise and grill for about 2 to 3 minutes on each side.
To make the salsa, simply mix tomatoes, onions, cilantro, lime juice, salt, pepper, habanero pepper, and avocado in a large bowl.
Toast the flour tortilla on the bacon and chorizo fat on the griddle.
Crack open an egg into each hole on the flour tortilla.
Spread cheese on the tortilla.
Slice chorizo and bacon then spread them on 1 side of the tortilla.
Fold the tortilla in half and transfer to a serving plate.
Top off with salsa and sour cream.
Slice tortilla in half and serve.

Ideas And Tips:

• To make the avocado vinaigrette, put 2 avocados, ¼ cup of apple cider vinegar, juice of 2 lemons, 2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper in a food processor. Pulse until smooth. Pour into a sauce bottle and keep in the fridge.

Breakfast Sandwiches Recipe - Brothers Green
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Grilled Zucchini And Smoked Salmon Rolls – Zucchini Video Recipe – Appetizer

If you are having a party at home and wondering what to serve as an appetizer, we highly recommend these grilled zucchinis and smoked salmon rolls. They are healthy, affordable and absolutely delicious. The filling is made of cream cheese mixed with chopped chili and grilled bell peppers. The filling is rolled in strips of cold smoked salmon and grilled zucchini. We assure you that your guests will love these rolls.


• 3 red bell peppers
• 1 red chili
• 1 8-oz tub of Philadelphia cream cheese
• ¼ tsp salt
• ⅛ tsp black pepper
• 3 packs of cold-smoked salmon
• 3 zucchinis
• fresh chives


This recipe takes about 30 minutes to make. Serves 4 to 5.

Deseed and finely chop the red chili.
Grill the bell peppers for 8 to 10 minutes.
Let the grilled bell peppers cool in a zip-lock bag.
Remove the skin and seeds from the bell grilled bell peppers.
Finely chop bell peppers and place them in a bowl.
Add chopped chili, cream cheese, salt, and pepper.
Mix well and set aside.
Slice the smoked salmon into strips.
Spread cream cheese mixture on the smoked salmon strips.
Roll salmon strips then set aside.
Slice zucchini into thin strips.
Grill 1 side of zucchini strips for 1 minute or just until they get some grill marks.
Put the rolled salmon on 1 end of the zucchini, then roll.
Repeat this step for the rest of the rolls.
Insert some fresh chives in the center of each roll.

Ideas And Tips:

• You can add chopped fresh herbs to the cream cheese mixture.

• Aside from cream cheese, you can use ricotta cheese or cottage cheese.

• You can also grill some asparagus tips and put them in the center of the rolls.

• Aside from zucchini, you can use eggplants, carrots, yellow squash or cucumbers.

Grilled Zucchini And Smoked Salmon Rolls Recipe
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Pan-Fried Salmon, Spanish Rice With Cilantro Oil Recipe

Pan-Fried Salmon, Spanish Rice With Cilantro Oil Recipe
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Pan-frying is one of the simplest, healthiest, and most delicious ways to cook fish fillets. You can choose to coat the fillets with flour or just fry them directly. This cooking method avoids the large amount of oil required for deep-frying. Pan-fried fish fillets are browned and crispy on the outside but moist and juicy on the inside.

With this recipe, you can serve a healthy pan-fried salmon to your family. This recipe uses salmon fillets that are lightly seasoned. The fillets are served on a bed of rich, tasty, and hearty Spanish rice.


• 4 6-oz of skin-on salmon fillets
• 1 tsp salt
• 1 tbsp olive oil

Spanish Rice:

• 1 cup of basmati rice
• 1 ¾ cups of cold water
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp olive oil
• 2 garlic cloves, finely sliced
• 1 celery stalk, finely chopped
• ½ red onion, finely chopped
• 1 can of diced tomatoes
• 2 tsp chili powder
• 3 tsp dried oregano
• 5 tsp cumin
• 2 tsp hot sauce
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp sugar
• ½ cup water
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh Italian flat leaf parsley
• 15 asparagus tips

Cilantro Oil:

• 20 grams of fresh cilantro, blanched
• ¼ cup extra virgin olive oil
• 2 tsp red wine vinegar
• ¼ tsp salt
• ⅛ tsp pepper


This recipe takes about 60 minutes to make. Serves 4.

Wash the basmati rice 6 to 8 times or until the water runs clear.
Drain basmati rice and place in a sauce pan.
Add cold water, salt, and ground black pepper, then stir.
Boil over high heat, then turn the heat down to low.
Cover the pan with a lid and cook for 15 minutes.
Remove the saucepan from the stove and let the rice continue cooking for 10 minutes.
Spread the rice on a baking sheet lined with aluminum foil to cool.
Heat olive oil in a frying pan over low heat.
Sauté garlic for 1 minute.
Add onion and celery and sauté for 5 minutes.
Add tomatoes, then stir.
Add chili powder, oregano, cumin, hot sauce, salt, pepper, and sugar.
Simmer for 5 minutes.
Add water, thyme, and parsley.
Simmer for 5 minutes.
Add asparagus tips, then simmer for 3 to 4 minutes.
Add basmati rice and stir.
Turn off heat and set aside.
To make the cilantro oil, put blanched cilantro in a food processor.
Gently pour in extra virgin olive oil while the food processor is on.
Add salt, pepper, and red wine vinegar.
Pulse until well blended.
Season both sides of the salmon fillets with salt, then coat with olive oil.
Heat a pan over medium heat.
Carefully place the salmon fillet, skin side down in the pan.
Cook for 5 minutes or until the skin is crispy.
Turn the fish over and cook the other side for another 5 minutes.
In a serving dish, make a bed of Spanish rice.
Place the salmon fillet on top.
Garnish with asparagus tips on top, then drizzle some cilantro oil on the sides.

Ideas And Tips:

• You can add chorizo, black beans, olives, and pimiento to the Spanish rice.

• To make an impressive plating, you can use a ring mold for the bed of Spanish rice.