Bacon Egg And Cheese Sandwiches Food

QUICK AND EASY BACON, EGG AND CHEESE

Steps:

• Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
• Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
• Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.

CLASSIC BACON, EGG AND CHEESE SANDWICH

Steps:

• Cook egg in nonstick skillet on medium heat 2 to 3 min. or until set, stirring occasionally.
• Fill muffin halves with cheese, egg and bacon.

BACON, EGG AND MAPLE GRILLED CHEESE

Steps:

• Preheat the oven to 375 degrees F. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.
• Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.
• Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.
• Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.
• Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

BACON, EGG, AND CHEESE SANDWICH, NEW YORK CITY DELI-STYLE

Steps:

• Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted).
• Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.
• Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

EGG-IN-THE-HOLE BACON SANDWICH

Steps:

• Heat a splash of oil in a large, non-stick frying pan. Fry the bacon until crispy, then put on a plate covered with foil to keep warm.
• Using a cookie cutter, cut a hole in 1 slice of bread, then spread mayonnaise on one side of both slices. Fry the bread in the same pan. When browned on one side, flip both over and crack the egg into the hole. Fry for 2-3 mins, then turn down the heat and cover the pan until the white of the egg is set but the yolk is still runny. Remove everything from the pan.
• Spread the non-egg slice with the sauce, add the bacon, then top with the egg slice. Halve and tuck in.

BACON, EGG AND CHEESE SANDWICHES

Steps:

• Heat oven to 350 degrees F. Unroll dough on work surface; separate into triangles.
• Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper.
• Bake 18 to 20 minutes or until golden brown.

FRIED EGG, BACON & CHEESE SANDWICH

Steps:

• Heat griddle and add bacon.
• After bacon is cooked on one side, flip it over.
• Add egg to griddle, fry hard on both sides. sprinkle with garlic salt.
• Toast bread in toaster.
• remove toast and spead mayo on one side of each piece.
• add cheese slice, bacon, and egg.
• Enjoy.

NEW YORK-STYLE BACON EGG AND CHEESE SANDWICH

Steps:

• Slice bagel in half and spread the butter on the cut sides.
• Pre heat your cast iron pan (or griddle) over medium heat and, once hot, toast the bagels until golden brown. Alternatively, you can use a pop-up toaster. In that case, wait to butter the bagel after it's toasted). Reserve.
• Add the remaining tablespoon of butter and, once melted, crack both eggs into the pan. As soon as the whites start to set, puncture the yolks and gently spread them over the whites. Season with salt and pepper.
• Layer the cheese and the bacon on top of one the eggs and, using a spatula, flip the other egg on top of the bacon. Cook for a few extra seconds for the cheese to melt.
• Once the cheese has melted, transfer the eggs to the bagel bottom and top with the bagel top.
• Serve immediately or wrap for a on-the-go breakfast!

BACON, EGG 'N' CHEESE SANDWICHES

Steps:

• Preheat oven to 350°F.
• Seperate crescent rolls into triangles.
• Lay half of the triangles on an ungreased cookie sheet or in a shallow baking pan, and pinch up the edges to make rims around the triangles.
• Put cheese slices over dough and trim to fit inside.
• Sprinkle bacon over cheese.
• Mix eggs and milk together and spoon mixture into triangle shells.
• Top with remaining triangles, but don't seal.
• Bake for 20-35 minutes.

BACON, EGG & CHEESE TOASTER SANDWICH!

Steps:

• Cook bacon according to how many sandwiches are being made (3 slices of bacon per sandwich).
• Fry one egg per sandwich as bacon is finishing cooking. Make sure to break the yolk while the egg is cooking..you don't want a runny sandwich.
• Toast slices of bread (if making several toasters I have found broiling is easiest.
• Spread miracle whip on slices of bread, add a slice of cheese per sandwich, bacon, and egg.
• These can be a quick filling meal for dinner, and are tasty for breakfast. Tomato also tastes very good on this toaster sandwich!

BACON EGG AND CHEESE SANDWICH

Steps:

• Preheat the oven to 400f and arrange racks in the center. Cover 2 baking sheets with foil then place wire racks on top. Evenly spread thick-cut bacon out onto wire racks and bake for 20-25 minutes or until crispy and done to your liking.
• Once the bacon is finished set aside and cover with foil to keep warm. Slice the 4 rolls in half and arrange each cut roll on a large piece of parchment paper for easy wrapping.
• Heat a large nonstick pan or flat griddle to medium heat, then add a teaspoon of butter. Crack 2 eggs and cook for 2 minutes on one side then flip. If you want the egg yolks cracked, break it with the edge of a spatula or leave it alone for an over-easy egg sandwich.
• Place two slices of cheese on only one of the eggs.
• Sprinkle a teaspoon of water into the pan, then cover with a tight-fitting lid. Remove lid after 30 seconds and place the egg without cheese onto the roll's bottom. Place the egg with cheese on top. Top with bacon, salt, pepper, and ketchup then wrap in parchment paper. Wipe pan of any remaining water then repeat the same cooking process for the next three sandwiches.
• After all 4 sandwiches are cooked, cut in half through the paper and wrap in foil to keep warm or serve right away. Enjoy!