Thick-cut Texas toast is the perfect bread for holding up to big bites and big flavors like the ones you find on this breakfast sandwich. A spinach omelet topped with smoky bacon, cheddar, and a Sriracha mayo is just the way to start your day. We have a great technique for oven-roasting the bacon slices over the steak fries so the bacon-y goodness infuses into the potatoes as they cook. You could drive from Amarillo to Laredo and be hard-pressed to rustle up a better breakfast than this.