Jalapeño Popper Breakfast Sandwich

Jalapeño Poppers are such a great appetizer, but I can rarely justify making them.  

A while back I made a jalapeño popper grilled cheese and I started wondering if it would be a bit more?

What if I added more protein in the form of an egg?  Then this could be breakfast.  Yaaaasssss!

This was a winner - even better than the grilled cheese!

Jalapeño Popper Grilled Cheese

4 jalapeños

4 ounces cream cheese, softened

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

6 slices bacon, cooked crisp & crumbled

3 slices bread

Butter

Place the jalapeños on a baking sheet on the top rack of the oven.  Broil, turning the jalapeños until all sides are blistered. Tent loosely with foil for 10 minutes to loosen skin.  When cool enough to handle, peel and discard skins and remove stem and seeds.

Meanwhile, mix together the cream cheese, onion powder,  garlic powder, and bacon crumbles. Set aside.

Butter one side of each piece of bread generously with butter.  On the unbuttered side, spread 3 of the slices with the cream cheese mixture 

Heat a skillet over medium heat.  Add the bread, buttered sides down until toasted to a golden brown.  

Remove from skillet and set aside.  Add eggs to the skillet and cook over easy.  Top the bread with jalapeños and fried eggs.

Enjoy open face or cut in half and fold as a sandwich.