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Rock you breakfast with this delicious sandwich
Learn the secrets to the most amazing bacon, egg, and cheese sandwich.
Start by choosing, warming, and buttering your bread. We like buttermilk biscuits but would let thick-cut white bread or a chewy ciabatta roll slide.
Then, cook your bacon (thick-cut if you have it) until it’s nice and crispy. Then, set it aside on a wire rack to drain (don’t use a paper towel — the bacon can get soggy).
You can use slices of cheese, but we like melting shredded cheddar cheese onto each piece of the bread — it guarantees perfectly-melted cheesy-goodness in every bite.
(Credit: Flickr/Roxanne Ready)
If you’ve been eating your bacon, egg, and cheese sandwiches with scrambled eggs or a fried egg, you’ve been missing out — make an over-easy egg. When you bite into the sandwich the yolk will break and cover the bacon and bread.
(Credit: Flickr/Frank Harris)
Don’t forget to throw a little hot sauce on your sandwich before you close it.
(Credit: Flickr/Michael Saechang)
And, if you can handle it, dip the entire sandwich into pancake batter and fry it in hot oil like this ham and cheese sandwich… breakfast perfection!
(Credit: Flickr/Jocelyn & Cathy)
Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.
Bacon & Egg Breakfast Grilled Cheese Sandwich
BEAT eggs, milk, salt and pepper in small bowl until blended.
HEAT 1 tsp. butter in large nonstick skillet over medium heat until hot. POUR egg mixture into skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from pan. CLEAN skillet.
SPREAD remaining 2 tsp. butter evenly on one side of each bread slice. PLACE two slices in skillet, buttered side down. TOP evenly with scrambled eggs, cheese and bacon. COVER with remaining bread, buttered side up.
GRILL sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
Bacon & Cheese Egg Bites
I have made these bacon & cheese egg bites so many times lately I could make them in my sleep. They&rsquore so simple and everyone loves them. I keep them stocked in the fridge for a quick grab & go breakfast throughout the week. I&rsquove also made them for several morning breakfast events and for friends who&rsquove had babies or are in the process of moving. They always get rave reviews and I get so many requests for the recipe that it&rsquos about time I share it here.
All you do is whisk 7 eggs in a large bowl until smooth and then add some milk, salt, cheese and real bacon bits. Divide the mixture into 24 mini muffin cups and sprinkle with some more cheese before baking to fluffy, cheesy, bacon-y, deliciousness.
Both kids and adults gobble them up. A great savory option for breakfast or brunch. Enjoy!
Bacon, Egg & Cheese Quiche
This quiche is inspired by the flavors of a breakfast sandwich: crisp bacon, egg, and salty cheese. Using a sharp cheddar helps the cheese stand up to the assertive flavor of the bacon. It's perfect for breakfast, lunch, or dinner. Make it in advance and freeze it so you have a filling, homemade meal at the ready.
- 3/4 pound (340g) bacon
- 1 large (340g) yellow onion, peeled
- 2 tablespoons (28g) butter
- salt and pepper
- 3/4 cup (170g) heavy cream
- 1/4 cup (57g) milk (whole, low-fat, or skim, your choice)
- 6 large eggs
- 1 1/2 cups (170g) grated Cabot Alpine Cheddar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the crust: Roll the prepared pie dough into a 12" circle (to fit a 9" pie pan). Prick it all over with a fork. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
To make the filling: Cook the bacon in a frying pan until crisp. Let it cool on a paper towel-lined plate. Once cool, roughly chop it up.
Dice the onion into medium-sized pieces (about 1/2"). Melt the butter in a saucepan over medium heat and add the onion. Season to taste with salt and pepper. Cook until the onion has softened and is just starting to brown. Remove it from the heat and set it aside.
Perfect your technique
How to blind bake pie crust
In a large bowl, whisk together the cream, milk, and eggs. Add the bacon, onions, cheese, salt, and pepper. Pour the mixture into the pie crust. Don't overfill! If you find you have too much filling, just leave a little out, baking it alongside the pie in a custard cup, if desired.
Bake the quiche for about 40 minutes. The edges should be golden brown and the center should feel just set.
Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature. Refrigerate any leftovers.
Easy Bacon Egg and Cheese Breakfast Sandwiches
My husband grew up on BEC, a.k.a. Bacon Egg and Cheese Sandwiches. They are a staple in New York and are sold at every corner deli. But much like corner delis, BECs are harder to find in other states. This has always confounded us because they are SO good and every breakfast place should have them to go. There's nothing better in the morning than a warm, toasty, cheesy bacon egg and cheese sandwich. It has all the greatest food groups in one beautiful little breakfast package.
These breakfast sandwiches are super easy to make and can be made into frozen breakfast sandwiches and then reheated when you are ready to eat them! They are a great on-the-go breakfast for when you are in a hurry. You can fry up the eggs or cook them in the wells of a muffin tin in the oven if you are making large batches. This is a super fast and efficient way to cook the eggs. It also makes them into perfectly round egg patties that fit really nicely onto an English muffin.
If you want to make these super from scratch, try making homemade English muffins. Although totally unnecessary, they are super easy to make and are unbelievably tasty. However, it's not super realistic to make them all the time. They do freeze very well and can be defrosted and toasted in no time! You can also substitute a ciabatta roll, hard roll, or crescent roll for the English muffin.
Can’t decide between a breakfast sandwich and French Toast? Have both! Home Grown’s “B.e.S.T French Toast Sandwich” comes filled with sizzling bacon, spinach, and tomato between two delectable slices of French Toast. This perfect blend of sweet and savory is served with your choice of side dish, and it can also include egg for just $1.50.
For all those egg-lovers out there, Eggslut is THE place for you. If you’re not a huge fan of eggs, still go, because this place will completely change your mind. With thick slices of hardwood smoked bacon, a runny egg yolk, oozing cheddar cheese, and chipotle ketchup all held together by a warm Brioche, this breakfast sandwich will leave you mind blown in no time.
Because all of Eggslut’s menu involves eggs (which are awesome by the way, and definitely leave you wanting so much more), this place is a great cure for hangovers. Executive chef Alvin Cailan’s goal is to innovate food that appeals to the entire range of foodies – whether or not food is the main reason for you being broke, Eggslut definitely numbs your taste buds with its creative use of eggs.
The 20 Best Bacon Recipes Ever
It’s a known fact that everything in life goes better with bacon. Once used specifically for breakfast (often times paired with pancakes, eggs and hash browns), bacon has really branched out over the years to be incorporated into both lunch and dinner as well. While bacon is nothing short of heavenly by itself, adding it to some of your favorite dishes results in flavors you couldn’t even begin to imagine. We underwent the difficult task of hunting down bacon recipes all over the web, preparing them, and deciding which ones deserved a spot on list of the 20 best bacon recipes of all time. So which bacon recipes made the cut? Scroll down, cancel all of your plans, and get ready to spend the upcoming weekend locked down in the kitchen. Bacon lovers rejoice!
BACON + EGG + CHEESE
2 popover tins with 6 wells each
FOR THE BACON
4 (1/4-inch) thick-cut slices Black Pig Meat Co. bacon or other applewood-smoked bacon
FOR THE POPOVERS
1 sprig fresh rosemary
1 sprig fresh thyme
1 fresh or 1/2 dried bay leaf
4 cups whole milk
8 large eggs, room temperature
2 tablespoons kosher salt
4 cups all-purpose flour
2 1/4 cups (10 ounces) grated Parmigiano-Reggiano
FOR THE EGGS
12 large eggs, preferably farm-fresh
1/2 cup julienned Marinated Tomatoes (see recipe below)
1/4 cup finely grated Parmigiano-Reggiano
Freshly ground black pepper
1 ounce (2 tablespoons) unsalted butter
1 tablespoon canola oil
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh curly parsley
2 teaspoons red pepper flakes
ASSEMBLE THE DISH
Finely grated Parmigiano- Reggiano
Chopped fresh curly parsley
Red pepper flakes
MAKE THE BACON
1. Preheat the oven to 350ºF position the rack in the middle. Lay the bacon out on a rack set on top of a shallow baking pan. Bake for 12 minutes or until the bacon is crispy. Set aside to cool. Leave the oven on.
MAKE THE POPOVERS
2. Place the rosemary, thyme, and bay leaf on a piece of cheesecloth and tie the ends together to form a sachet. Place the sachet and milk into a medium saucepot set over medium heat.
3. While the milk is warming up, place the eggs in the bowl of a stand mixer fitted with the whisk attachment, add the salt, and whisk the eggs on medium speed. Keep the mixer running while the milk warms up -- the time it takes for the eggs and salt to be properly whisked is the time it takes for the milk to warm.
4. Spray the popover tins with nonstick cooking spray and place them on baking sheets. Place the baking sheets and popover tins in the oven to warm up.
5. As soon as the milk has small bubbles forming around the edge of the pot, remove the pot from the heat and discard the herb sachet. With the mixer motor still running, slowly whisk one-third of the infused milk into the eggs to temper them add the milk slowly so as not to curdle the eggs. Gradually add another third of the milk, and then the final third. With the motor still running, whisk in the flour, 1 cup at a time, until fully incorporated, being careful not to overwhisk. Remove the hot tins from the oven and pour the popover batter all the way to the top of each well. Sprinkle with Parmigiano-Reggiano and return the tins to the oven. Bake for about 20 minutes or until the popovers rise by half. Rotate the pan so the popovers cook evenly, and bake for another 20 minutes or until the popovers are golden brown and very puffy. Transfer the tins to a rack and let cool slightly.
MAKE THE EGGS
6. In a large bowl, whisk together the eggs, Marinated Tomatoes, and cheese, and season with salt and pepper.
7. In a large sauté pan, melt the butter with the oil over medium heat. As soon as the butter starts to brown and smell nutty, pour in the egg mixture (you may need to do this in batches, and if you do, ration your butter accordingly), reduce the heat to medium-low, and stir constantly with a wooden spoon until the eggs are scrambled to your liking. In the last minute of cooking, fold in the chives, parsley, and red pepper flakes.
ASSEMBLE THE DISH
8. Cut 4 popovers in half horizontally reserve the remaining popovers for later use (see Note). Top the bottom half of each popover with scrambled eggs. Add a slice of bacon to each sandwich and close with the popover top. Sprinkle some cheese, parsley, and red pepper flakes on top. Serve with sriracha on the side.
Note: The extra popovers are delicious on their own, or served alongside egg sandwiches, topped with butter and jam.
Fry bacon in skillet. Remove and pour out grease. Once bacon is cooled, crumble into small pieces.
In the same pan, saute onion and green pepper until tender (this adds some nice bacon-y flavor to your onions and peppers).
In a large bowl, combine eggs, milk, hash browns, cheese, salt and pepper. Add in crumbled bacon, onions and peppers.
Pour mixture into greased 13 pan.
Bake at 350 F (177 C) for 35-45 minutes or until cooked thoroughly.
If you are making this the night, simply cover with foil once you add egg mixture to pan. Refrigerate until ready to bake.
Garnish with green onion if you like.
These Are The BEST Bacon Egg & Cheese Quesadillas You’ll Ever Eat!
Sunday mornings are my favorite part of the week. There is a guarantee that nobody is rushing off anywhere, except for on the days that we go to church. I try to make it every week, but sometimes it just doesn’t happen. So, when we are relaxing at home, I take on the role of chef in the kitchen. It’s the day I can feed my family a nice hearty breakfast and skip the cereal and oatmeal that we usually have. I like to do up the bacon, eggs, and toast usually. I feel like a short order cook and I love it!
One day, we had some tortillas in the fridge that I wanted to use up, and we were out of bread. It was like the recipe was created for me while I was sleeping. I knew exactly what I was going to do… bacon, egg, and cheese quesadillas, just like this recipe from Julie’s Eats & Treats.
We already love quesadillas, so I knew it was going to turn into a fast family favorite. I couldn’t get them out fast enough. I think I used up two packages of tortillas that morning!
Recipe courtesy of Julies Eats & Treats. Photo credits to Cassie Craves.