Best Bacon Egg Sandwiches Breakfast Lunch Mmmmmmm Recipes

MAKE-AHEAD BACON AND CHEESE BREAKFAST SANDWICHES

Make-Ahead Bacon and Cheese Breakfast Sandwiches image

Thanks to this recipe, the classic bacon, egg and cheese is no longer relegated to the weekends. Make six of these sandwiches all at once, then wrap and freeze for a comforting, easy breakfast to enjoy anytime.

Provided by Food Network Kitchen

Time 35m

Yield 6 sandwiches

Number Of Ingredients 8

Ingredients

Nonstick cooking spray, for the baking pan, optional
Salted butter, at room temperature, for the baking pan and/or spreading, optional
6 slices thick-cut bacon (about 6 ounces)
10 large eggs
1/2 cup whole milk
Kosher salt and freshly ground black pepper
6 slices sharp Cheddar (about 6 ounces)
6 English muffins

Steps:

Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
Add the bacon to a cold medium skillet heat over medium heat. Cook, flipping occasionally, until crisp, about 10 minutes. Drain on paper towels and set aside.
Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Pour into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a drinking glass to cut out 6 rounds. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of bacon, one slice of Cheddar and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

BACON, EGG AND CHEESE SANDWICH

Bacon, Egg and Cheese Sandwich image

For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.

Provided by Ali Slagle

Categories breakfast, easy, for one, quick, sandwiches, main course

Time 20m

Yield 1 sandwich

Number Of Ingredients 7

Ingredients

Unsalted butter, as needed
1 kaiser roll, split (or 1 bagel, split, or 2 slices of bread, toasted and buttered)
3 slices beef, pork or turkey bacon (not thick-cut), halved crosswise
2 large eggs, beaten with a fork
Kosher salt and black pepper
2 slices American cheese
Ketchup and/or hot sauce (optional)

Steps:

Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.