FRENCH EGG AND BACON SANDWICH
French Toast with egg and bacon in the center with maple syrup on top. Sprinkle with powdered sugar if desired.
Provided by Amber
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Dip bread slices in beaten eggs. Heat a lightly oiled griddle or frying pan over medium high heat. Cook until browned on both sides. Set aside but keep warm.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon grease in pan and fry remaining two eggs.
- Place one piece of French toast on each of two plates. Place the fried eggs on top of the bread, top the eggs with strips of bacon. Cover with the remaining pieces of French toast. Following that by pouring on the syrup.
Nutrition Facts : Calories 738 calories, Carbohydrate 79.3 g, Cholesterol 410.1 mg, Fat 37 g, Fiber 1.2 g, Protein 22.9 g, SaturatedFat 11.9 g, Sodium 954.1 mg, Sugar 49.8 g
BACON AND EGG SANDWICH
This is our favorite sandwich. The bread can also be toasted. I sometimes make it without the egg for a lighter version.
Provided by cuisinebymae
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Spread 1 slice of bread with Miracle Whip.
- Add the fried egg.
- (While the egg is cooking, I flatten it with a metal spatula to break the yolk-it fits the bread better.) Spread the egg thinly with Miracle Whip.
- Add crisp bacon in a single layer.
- Next, a layer of tomato slices.
- Cover with other slice of bread spread with Miracle Whip.
Nutrition Facts : Calories 334.3, Fat 16.4, SaturatedFat 5.2, Cholesterol 212.4, Sodium 880.9, Carbohydrate 26, Fiber 1.2, Sugar 2.3, Protein 19
BAKED-EGG AND CANADIAN BACON SANDWICHES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
- Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
- Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.
BACON BREAKFAST SANDWICHES
Steps:
- In a large nonstick skillet, melt butter. Beat the eggs, chives, water, salt and pepper; pour into skillet. Cook and stir gently until eggs are set. , Top each muffin half with eggs, bacon, tomato and cheese. Place on a baking sheet. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Garnish with chives if desired.
Nutrition Facts : Calories 607 calories, Fat 36g fat (17g saturated fat), Cholesterol 493mg cholesterol, Sodium 1819mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein.
BACON-EGG SALAD SANDWICH
Take egg salad to the next level with this flavorful Bacon-Egg Salad Sandwich recipe. Bacon and eggs, so delicious on a breakfast plate, are mixed together with mayo and Dijon mustard to make this Bacon-Egg Salad Sandwich.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Mix eggs, mayo and mustard in medium bowl. Stir in bacon.
- Spread egg mixture evenly onto 4 of the bread slices; top with lettuce.
- Cover with remaining 4 bread slices.
Nutrition Facts : Calories 350, Fat 21 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 225 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
MAKE-AHEAD BACON AND CHEESE BREAKFAST SANDWICHES
Thanks to this recipe, the classic bacon, egg and cheese is no longer relegated to the weekends. Make six of these sandwiches all at once, then wrap and freeze for a comforting, easy breakfast to enjoy anytime.
Provided by Food Network Kitchen
Time 35m
Yield 6 sandwiches
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
- Add the bacon to a cold medium skillet heat over medium heat. Cook, flipping occasionally, until crisp, about 10 minutes. Drain on paper towels and set aside.
- Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Pour into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
- Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
- Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a drinking glass to cut out 6 rounds. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of bacon, one slice of Cheddar and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
- To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.
BAE (BACON, AVOCADO, EGG) BREAKFAST SANDWICH
Make and share this BAE (Bacon, Avocado, Egg) Breakfast Sandwich recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a medium nonstick skillet over medium heat, cook bacon, flipping occasionally, until browned and crispy. Drain on a paper towel-lined plate.
- Drain bacon fat, leaving about 1 teaspoon behind. Place croissant halves cut side down in skillet and toast until golden. Remove from pan and wipe out skillet.
- Lightly beat eggs with salt and pepper.
- Add butter to pan and swirl to coat.
- When foaming subsides, add eggs, tilting pan so the bottom surface is covered. Using a rubber spatula, push cooked edges of eggs towards the center, swirling to move uncooked eggs to outer rim of pan.
- When most of the egg is cooked, add American cheese to middle and fold edges inward to create a square.
- Transfer egg square to toasted bottom half of croissant, topping with bacon and avocado. Season with salt, pepper, and red pepper flakes.
- Top with croissant top and serve immediately.
Nutrition Facts : Calories 811, Fat 60.1, SaturatedFat 24.7, Cholesterol 466.3, Sodium 790.2, Carbohydrate 42.5, Fiber 8.5, Sugar 8.6, Protein 27.6
BACON AND EGG SANDWICHES
This twist on the traditional breakfast sandwich features sweet, caramelized onion and peppery arugula.
Provided by CookingONTheSide
Categories Breakfast
Time 32m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in a nonstick skillet over medium heat until crisp, about 8 minutes.
- Remove bacon from pan, reserving drippings; drain on paper towels.
- Add onion, water, and hot sauce to drippings in pan; cover and cook for 3 minutes.
- Stir in butter and sugar; cover and cook for 3 minutes.
- Uncover and cook for 5 minutes or until golden brown, stirring frequently.
- Set aside; keep warm.
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Place bread in pan, and cook for 3 minutes on each side or until lightly browned; set aside, and keep warm.
- Recoat pan with cooking spray.
- Crack eggs into pan, and cook for 2 minutes.
- Gently turn eggs, one at a time, cook 1 minute or until desired degree of doneness.
- Sprinkle evenly with salt and black pepper.
- Place one bread slice on each of two plates, arrange onion mixture evenly over bread.
- Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices.
- Serve immediately.
Nutrition Facts : Calories 328.1, Fat 12.6, SaturatedFat 5.7, Cholesterol 201.3, Sodium 571.9, Carbohydrate 39, Fiber 6.8, Sugar 10.3, Protein 15.7
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