FRIED EGG, BACON & CHEESE SANDWICH
I make this sometimes for breakfast/brunch. Very satisfying. I noticed my version was not posted. Enjoy.
Provided by Bay Laurel
Categories Breakfast
Time 11m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 276.3, Fat 19.6, SaturatedFat 7.5, Cholesterol 211.4, Sodium 500.1, Carbohydrate 10.8, Fiber 0.4, Sugar 1, Protein 13.2
BACON, EGG & CHEESE TOASTER SANDWICH!
My mom would make these when I was younger for a quick dinner. My sister and I ALWAYS loved them, we'd usually eat 2 each! I especially loved these because any toaster left over could be halved- and would be breakfast the next morning before school! It's now one of my quick and easy favorites.
Provided by Stephanie SSR @srorie
Categories Eggs
Number Of Ingredients 5
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 "TOASTER TARTS"
Inside this take on toaster tarts is a savory combination of bacon, eggs and cheese. Have your kids help with rolling out the dough and filling the tarts, then watch them look forward to breakfast the next morning. Serve the tarts with condiments like hot sauce and mustard for dipping.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 8 tarts
Number Of Ingredients 14
Steps:
- For the crust: Pulse the flour, shortening, sugar, vinegar and fine salt in a food processor until the mixture looks like a fine meal. Add the butter, and pulse until it is in pea-sized pieces. With the motor running, stream in 1/4 cup ice water, and continue processing until the dough begins to come together, about 15 seconds. If there's still unincorporated flour, add up to 2 more tablespoons ice water 1 tablespoon at a time, running the processor continuously until the dough forms a smooth satiny ball, about 30 seconds more. Remove the dough ball, and place it on a piece of plastic wrap. Use the wrap to mold the dough into a brick shape, approximately 8 by 2 inches by 1 inch thick. Wrap the dough in the plastic, and refrigerate for at least 1 hour or overnight.
- For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a medium bowl. Drain off all but 1 tablespoon of the fat from the skillet, and return the skillet to medium heat. Whisk in the flour, and cook, whisking constantly, until light brown, about 1 minute. Slowly whisk in the milk, and cook, whisking constantly, until thickened, about 1 minute more. Transfer the flour-milk mixture to the bowl with the cooked bacon. Add the egg yolk, Cheddar-Jack, Parmesan, 1/2 teaspoon kosher salt and a few grinds of pepper, and stir to combine.
- To assemble: Position 2 oven racks in the top and bottom third of the oven, and preheat to 400 degrees F. Line 2 large baking sheets with parchment paper; set aside.
- Cut the dough crosswise into sixteen 1/2-inch-wide rectangles. Flour a work surface and a rolling pin. Working with one rectangle at a time, roll the dough to about 4 1/2 inches by 2 1/2 inches by 1/8 inch (1 roll lengthwise with the pin and 1 roll crosswise ought to do it, then use hands to shape the dough into a rectangle).
- Divide the 16 dough rectangles between the 2 prepared baking sheets. Place about 2 teaspoons of filling at the center of each of 8 rectangles, and spread with an offset spatula, leaving a 1/2-inch border. Top with the remaining 8 rectangles. Crimp the edges together with a fork to seal. Brush the top of each tart with the beaten egg, prick with the fork 8 times and sprinkle with a pinch of flaky sea salt.
- Bake the tarts until the dough is golden brown, 22 to 24 minutes, reversing the baking sheets top to bottom halfway through. Let the tarts cool on the baking sheets until cool enough to touch, about 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
BACON, EGG 'N' CHEESE SANDWICHES
Scrambled eggs, cheddar cheese & bacon in a little crescent roll pocket. Great for beakfast on the go.
Provided by littleturtle
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 571.7, Fat 38.2, SaturatedFat 15.8, Cholesterol 203.2, Sodium 927.6, Carbohydrate 33.2, Fiber 2.1, Sugar 2.8, Protein 22.9
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