Recipes for "breakfast sandwich"

Toast your croissants for a few minutes in a 350 degree oven, cut side down on a cooking sheet. You can also do this in the toaster if your croissants fit in there.

When croissants are toasted and all other ingredients are out and ready, cook up your eggs. SOFT SCRAMBLED, remember?

Assemble sandwiches immediately, while eggs are at their best – a layer of tomato sauce, eggs, cheese, bacon, and guac on top. Holy wow.

Preheat oven to 300 degrees. Generously oil a rimmed half sheet pan.

Whisk the eggs, milk, and salt.

Cut the bacon into small pieces. Fry in a heavy skillet until crispy. Add the spinach and stir until wilted. Using tongs, let excess fat drip off for a few seconds before adding your bacon and spinach to the egg mixture.

Pour the egg mixture into the oiled half sheet pan (13″ x 18″). Bake for 15 minutes, until just set.

Remove, cool, and cut into rounds using a wide mason jar lid or round cookie cutter. Spread English muffins with butter (optional) and place an egg round on each one. Add cheese, wrap in foil, and voila.

Refrigerate (4-5 days) or freeze (no limit, lol). To reheat, you can use the oven, microwave, toaster oven, or some combination of all! See notes.

Gather the ingredients.

Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.

Spread butter onto 1 side of each bread slice. Heat a skillet over medium heat. Lay bread slices in the hot skillet, butter-side down. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up.

Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes.

Remove sandwich from skillet and cut in half.

Heat a frying pan over medium heat and lightly spray with cooking spray. Crack egg into the pan and break the yolk. Cook egg to desired firmness. Warm sliced ham in the pan alongside the egg.

Meanwhile, toast pancakes in the toaster.

Assemble the sandwich: Place one toasted pancake on a plate. Top with cooked egg, 1/2 of the maple syrup, Cheddar cheese, warmed ham slice, and remaining pancake. Drizzle remaining maple syrup over top.

Gather the ingredients.

Toast sliced bagel in a toaster until golden brown.

While the bagel is toasting, heat oil in a frying pan over medium heat and add egg. Pan-fry until set, 3 to 4 minutes.

Mash avocado (a fork will do the job nicely!) in a medium bowl; sprinkle with salt and black pepper.

Spread 1 tablespoon cream cheese on each toasted bagel half. Top with mashed avocado and egg, and add more salt and pepper if desired.

Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.

Preheat a Hobo Pie toaster over hot coals, 2 to 3 minutes.

Spread butter onto bread slices; place 1 bread slice, buttered-side down, in the preheated toaster. Crack egg onto bread slice; break yolk. Top with cheese slice and remaining bread slice, buttered-side up.

Close the toaster; place into coals. Cook until bread has browned nicely on both sides, turning frequently, 3 to 4 minutes.

Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes.

Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Whisk flour, baking powder, salt, and baking soda together in a large bowl. Cut in shortening until mixture resembles coarse crumbs, 3 to 4 minutes. Make a well in the center of the flour mixture, pour in 1 cup buttermilk, and stir just until combined.

Turn dough out onto a lightly floured surface. Pat and roll into a rectangle about 1/2 inch thick. Use a 3-inch biscuit cutter to cut out 6 biscuits. Transfer to the prepared baking sheet and brush the top of each biscuit with remaining buttermilk.

Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer biscuits to a wire rack to cool.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Combine eggs and water in a bowl and whisk vigorously until smooth; set aside. Melt butter in a large nonstick skillet over medium-low heat. Swirl skillet to coat with butter; heat until just barely bubbling. Pour eggs into the center of the skillet, so butter gets pushed out to the sides.

Cook until edges of the eggs barely start to set. Gently scramble all the way around the pan using a spatula, creating large, soft curds. Sprinkle cheese onto the eggs at this point. Continue cooking, pausing in between to allow time for the cheese to melt and eggs to firm, gently pushing and folding the eggs to form large curds, about 3 minutes total. Do not allow the eggs to cook completely or eggs will turn chewy and rubbery. Remove from heat.

Slice biscuits in half and top bottom halves with scrambled eggs. Season with salt and pepper. Add 2 bacon pieces per biscuit, and finish with the biscuit tops. Serve immediately.

Preheat oven to 425 degrees F. Toast buns until golden brown.

Cook sausage patties in a skillet over medium heat until brown.

While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.

In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.

Combine Sriracha sauce and mayonnaise and spread on each side of the buns.

Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.

Serve while warm.

Heat a large skillet over medium heat. Cook sausage patties in the hot skillet, turning often, until sausage is cooked through and browned, 10 to 12 minutes. Remove patties to a paper-towel lined plate.

Meanwhile, coat a 3-inch mini frying pan with coconut oil cooking spray and place over medium heat. Whisk 1 egg and 1 dash of cayenne pepper in a small bowl and season with salt and pepper. Pour egg mixture into frying pan. Cook, without stirring, until set on the bottom, about 1 1/2 minutes. Flip egg and cook, without stirring, until set on the other side, about 1 minute more. Remove from heat, place on a plate, and repeat with remaining eggs and cayenne pepper.

Assemble breakfast sandwiches when eggs and sausage are cool: place an egg patty on the bottom piece of an English muffin, top with a slice of cheese, a sausage patty, and the English muffin top. Wrap in aluminum foil and freeze.

Unwrap and microwave each sandwich for 2 minutes when ready to eat.

Preheat the oven to 425 degrees F (220 degrees C) and line a rimmed baking sheet with parchment paper.

Add flour, grated Cheddar, parsley, baking powder, garlic powder and salt to a bowl and mix to combine. Add milk and shortening. Use a fork or pastry cutter to cut shortening into dry ingredients until combined.

Turn dough onto a cutting board and form into an 8-inch square. Cut into 4 pieces, then transfer to prepared baking sheet.

Bake in the preheated oven until biscuits are golden brown, 15 to 20 minutes.

Meanwhile, fry bacon in a nonstick skillet over medium-high heat until crisp, turning occasionally, about 5 minutes. Drain bacon on a plate lined with paper towels; drain any excess grease from the skillet. Add sausage patties; fry, turning occasionally, until no longer pink at the center, about 5 minutes. Remove to a plate.

Add olive oil to the skillet and fry or scramble eggs to your taste.

Slice biscuits open horizontally, and assemble the sandwich, from top to bottom: bottom half of biscuit, egg, Cheddar cheese slice, bacon, and sausage, then finish it with the other biscuit half on top.

Preheat the oven to 350 degrees F (175 degrees C). Split English muffins and lay on a sheet pan.

Rub butter into each cavity of a 12-cup muffin tin, then crack an egg into each cavity. Break the yolks unless you want them runny.

Place the English muffins and eggs in the preheated oven on separate racks. Toast the muffins until golden brown, about 3 minutes, then remove. Bake the eggs until set, 10 to 15 minutes.

Lift eggs out of the pan with a spatula and place on English muffins. Top with ham and Cheddar cheese. Serve hot.

Take each sausage patty and flatten it between a folded sheet of wax paper (I use a tortilla press to flatten mine). Freeze until semi-firm, about 30 minutes.

Grease a skillet with cooking spray and heat over medium-high heat. Cook each sausage patty until lightly brown on each side, 2 to 3 minutes. Transfer patties to a rack over an aluminum foil-lined pan to allow grease to drain off. Wipe grease from skillet.

Beat eggs and adobo seasoning in a bowl until light and frothy.

Spray an egg ring mold with cooking spray and place into skillet. Pour egg into mold. Cook until egg is set on the outside, 2 to 3 minutes. Remove mold and flip egg to cook on the opposite side until set, 2 to 4 minutes more. Repeat with remaining egg mixture to make 5 portions.

Split sandwich rolls apart. Top one half of each with 1 cooked sausage, 1 egg portion, and an equal amount of Muenster cheese. Place other half of roll on top. Wrap each sandwich in wax paper and aluminum foil. Store in the freezer until ready to reheat and eat.