Baked Brunch Sandwiches Food

BAKED BRUNCH SANDWICHES

Steps:

• Spread mustard on one side of six slices of bread. Layer the ham, cheese and tomato over mustard; top with remaining bread. Butter the outsides of the sandwiches; cut in half. Arrange in a greased 13-in. x 9-in. baking dish. , In a small bowl, whisk the eggs, milk and pepper; pour over sandwiches. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean.

20 BEST BREAKFAST SANDWICHES YOU'LL EVER TASTE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a breakfast sandwich in 30 minutes or less!

BAKED CROISSANT BREAKFAST SANDWICHES

Steps:

• Preheat oven to 350 degrees. Arrange bottom half of croissants in Ia single layer on a large rimmed baking sheet. Place one slice of ham and one slice of cheese on each croissant.
• In a medium bowl whisk together eggs, milk, salt, and pepper. Pour egg mixture into greased pan or skillet over medium-high heat. Cook for 2-3 minutes. Use a wooden spoon or a rubber spatula to gently stir the eggs, being sure to scrape the bottom of the pan as you are stirring so eggs cook evenly.
• Once eggs begin to look mostly cooked, stir in shredded mozzarella cheese until melted and combined, then finish cooking eggs to your liking. Remove from heat.
• Top ham and cheese with a large scoop of scrambled eggs. Top with second half of the croissant buns. Bake in preheated oven for 10 minutes or until cheddar cheese is melty and croissants are toasted.
• Serve immediately OR allow to cool completely before wrapping individually in plastic wrap and freezing. To reheat, unwrap, place on a paper towel and microwave for 1 minute or until heated through.

21 BREAKFAST SANDWICH RECIPES (+GRILLED NUTELLA BANANA SANDWICH)

Steps:

• Spread Nutella on one side of all bread slices.
• Spray the bread's other side with coconut oil spray.
• Sprinkle toasted coconut onto the bread slices.
• Add the bananas.
• Cook your sandwiches on a grill.

BAKED HAM, EGG AND CHEESE BREAKFAST SANDWICHES FOR A CROWD

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees.
• Place two 2-foot-long pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
• Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
• Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
• Add 1 tablespoon of butter to the prepared baking sheet and place in the oven to melt, about 3 minutes. Spread the butter all over the foil with a pastry brush and then pour in the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and return to the oven. Bake until the eggs are completely set, about 10 minutes.
• Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Bake until the cheese is melted, about 5 minutes.
• Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Cut or pull the rolls apart. Serve with hot sauce.

BLACKSTONE BREAKFAST SANDWICHES

Steps:

• Set 2 burners to medium and 2 burners to low on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
• Meanwhile whisk the eggs in a medium bowl until well beaten. Whisk in 1 teaspoon salt and set aside.
• Put the bacon over medium heat in a single layer. Once the fat starts to render, spread some of it to the low-heat side of the griddle, for the biscuits to cook in. Press the individual biscuits between your hands to help flatten and widen them, then arrange them on the low-heat side in a tight circle. Cover the biscuits with a 12-inch heavy-duty round basting cover or dome and cook until golden on one side, about 8 minutes. Uncover, flip each biscuit, cover again and continue to cook until golden and fluffy on the inside, 8 to 10 minutes more.
• Meanwhile, as the bacon cooks, move the cooked pieces to the low-heat side of the griddle, positioning them between you and the biscuits; the fat will continue to render and run towards the drain for the biscuits to fry in.
• When all the bacon is cooked, after about 8 minutes, reduce the medium-heat side to low. Add the spinach, spread it in a single layer and cook, stirring, until wilted, about 2 minutes. Spread the spinach out over a rough rectangular area covering about a third of the griddle. Pour the eggs over the spinach and with the back of a large spatula, spread the eggs into an even rectangle. Arrange 2 rows of 4 slices of pepper jack cheese on half of the egg rectangle, then top each slice of cheese with a tomato slice. Using a large metal spatula, flip the plain half of the eggs over the cheese- and tomato-topped half, like a book, to enclose the filling. Using the side of the spatula, cut between the cheese slices, resulting in 8 stuffed egg squares.
• Split each biscuit in half and fill with an egg square and 2 pieces of bacon. Serve with hot sauce.

BAKED BISQUICK BREAKFAST SANDWICH

Steps:

• Heat oven to 400 degrees. Spray an 8 inch square baking dish with nonstick cooking spray.
• Stir Bisquick, milk and egg until blended. Spread half of the batter in the dish. Top with turkey, 1 cup of cheese and bacon. Spread remaining batter over bacon.
• Bake uncovered 29 minutes or until golden brown and set. Sprinkle with remaining cheese. Bake 3 more minutes until cheese is melted.
• Let stand 5 minutes before cutting.