Bacon Egg and Cheese Breakfast Sandwich

This has everything you love in a breakfast sandwich. There’s crispy bacon (4 pieces to be exact), fluffy scrambled eggs, lots of melted cheese and topped with a Dijonnaise sauce, all in between buttery toasted bread. This is one hearty, soul satisfying breakfast sandwich.

You guys know how much I love breakfast and I love a good variety, but I think this has become one of my favorites to start my day. I didn’t want this to be just another bacon egg and cheese sandwich. I wanted it to be filling and tasty. It has double the bacon, which is a must for bacon lovers like myself. The eggs are soft scrambled with dill. The dill truly adds another flavor to the eggs, but feel free to leave it out if you don’t care for it. There is also the cheese. There’s not just one slice of cheese….nope, can’t stop at just one slice….Colby Jack cheese is layered in for that gooey, swoon worthy cheese pull. I love mayo and mustard on a good egg sandwich so I combined the two to add yet another flavor to this breakfast delight. Then there’s the bread. The bread is slathered with butter on both sides then heated in the pan until the cheese is melted and the bread is toasty and crunchy.

Just look at that glorious, mouthwatering beauty. How can you resist that?

This sandwich is also great for if you’re on the go. Just cut this baby in half so you can grip it with one hand, wrap it up and you have a delicious sandwich waiting for you. If your family (or you might have friends/relatives staying over) start giving you that hungry eyed look and they want one too, more can be made all at once. So don’t fret that you might have to hide in a corner to devour your breakfast sandwich. Prepare the sandwiches in a griddle to fit more or assemble the sandwiches and place on a baking sheet. Bake in a 400° oven for 5 to 10 minutes or until the bread is toasted and the cheese is melted.

So if you are now, like me, craving one of these bacon egg and cheese sandwiches, gather all of the ingredients below and let’s get started.

Here’s what you need:

*4 slices of bacon per sandwich cooked to your liking

*butter, divided; some for cooking the eggs and some for the bread

*2 eggs per sandwich

*dried dill to taste (optional)

*salt and cracked pepper to taste

*2 thick slices of cheese per sandwich; I used Colby Jack

*2 slices of bread per sandwich; I used sliced white bread but use any other that you prefer

*1 TBS mayonnaise or more to taste

*2 tsp. Dijon mustard or more to taste.

In a small bowl, mix together the mayonnaise and the Dijon mustard; set aside.

Heat a medium skillet over medium heat and add about 1/2 TBS. of the butter.

Whisk the eggs and the dried dill in a bowl.

When the butter is melted and starts to foam, add the eggs, salt and pepper to the skillet. When the edges start to set, with a spatula gently pull the edges in letting the raw part of the egg run back into the center.

Cook for a few more seconds then start gently folding parts of the egg.

Continue to fold and push the egg to the center until the eggs are cooked, but still soft and look a bit like custard; remove from the pan.

Heat a non stick skillet or griddle to medium heat.

Butter each slice of bread on one side. Place one slice, butter side down in the skillet and add one slice of cheese.

Place two slices of the bacon on top of the cheese.

Spoon the eggs over the bacon.

Place another slice of cheese over the eggs.

Add two more strips of bacon over the cheese.

We’re almost done here and you’re halfway to breakfast heaven.

Spoon on the dijonnaise sauce on to the top slice of bread (not the side with the butter) and place on top of the sandwich.

Cook for about 3 to 5 minutes or until the bread is a golden brown. Carefully flip the sandwich over.

Cook for another 3 minutes or until golden brown and all of the cheese is melted.

If it starts to brown too fast, turn down the heat.

Serve while warm and Enjoy!

Like what you see and want more? Like and Subscribe to the blog and you can get all of the updates to more mouthwatering food that wont break your budget.

Advertisement

Pages: 1 2

Leftover Breakfast Rice

You guys know how much I love breakfast. Most of the time I go for the traditional kind of breakfast….bacon, eggs, potatoes. Yes, I might go a little out of the “breakfast box” like with my Waffle Iron Grilled Cheese with Bacon or the Carne Asada Breakfast Tacos but I think it’s good to stir the old breakfast pallet up a bit at times. For instance, hubby loves leftovers for breakfast and while I might not always go that route, when he recently had some leftover rice for breakfast, it got me thinking. Why not rice for breakfast? Many other cultures eat those tasty grains to start their day, such as Japanese, Korean and several other Asian countries, So why couldn’t I zhuzh some up and make it a bit more….breakfasty? Is that even a word? Anyway, I came up with this simple but tasty dish when we had some leftover Mexican rice (yes, from takeout). I just reheated it in a pan and tossed in some bacon (who can resist bacon anytime) and topped it with a fried egg. Oh my goodness was this good.

This is a great way to use up any leftover rice. I just happen to have Mexican rice on hand, but you can use fried rice or even white rice. It’s easy and it really doesn’t take much time at all to put together. This is good not just for breakfast, but brunch or even for when you want a breakfast for dinner type of night. So grab your extra rice and here’s what you need to make your own.

*leftover rice of any kind

*bacon cooked to the way you like it and torn into pieces; reserve about 1 TBS of the bacon drippings for reheating the rice

*canola oil

*1 egg per serving

*salt and pepper to taste

*chives (optional)

Cook the bacon the way you like it and remove from the pan; leave about 1 TBS of the drippings.

Turn the heat to medium high and add the leftover rice; add the bacon.

Stir frequently until the rice is heated through.

While the rice is warming, heat a small pan on medium high heat and add a little of the canola oil. Crack the egg into the pan.

Cook until the white is set and the edges start to turn crispy, but the egg yolk is still runny. Add salt and pepper to taste.

Scoop out the rice from the pan into a bowl or plate and top with the fried egg. Top with chives and serve immediately.

Enjoy!

Like what you see and want more? Like and Subscribe to the blog and you can get all of the updates to more mouthwatering food that wont break your budget.

Pages: 1 2

Breakfast Tostadas

You all know how much I love breakfast, especially on the weekends when I have more time to cook up a fabulous, but easy one.

This is no exception. If you love tostadas for dinner whether from you favorite Mexican restaurant, or you like to make them yourself (taco nights are not just for tacos) then how about tostadas for breakfast. Yes please! These are easy to make. It has corn tortillas that are crispy around the edges and covered with refried black beans, then layered with another tortilla smothered in gooey cheesy goodness and topped with crispy bacon and a sunny side up egg.

It’s good thing there’s lots of these tasty corn tortillas in a pack, because you will probably be making quite a few of these delicious tostadas. These are not only great for breakfast, but they make a satisfying dinner. Just pair it with some yellow or Mexican rice and salsa on the side. You’re welcome.

Now gather those tortillas and here’s what you need to make your own.

*corn tortillas

*refried black beans ( you can use the traditional refried beans, but I find these tastier)

*bacon 2 slices per tostada, cooked as crispy or chewy as you prefer

*shredded cheese; I used a combination of Colby Jack and Cheddar

*1 egg per tostada

*oil for cooking the eggs

*salt and pepper to taste for the eggs

*scallions (optional)

Preheat oven to 400°

Warm up the refried beans.

Spread the beans on one tortilla.

Top with another tortilla and sprinkle the cheese on the tortilla.

Tear the bacon in pieces and add on top of the cheese.

Place the tostadas in the oven and bake about 5 minutes.

While the tostadas are warming, place the oil in a non stick pan. Heat to medium high heat and cook the eggs until the whites are set and the edges are crispy but the yolk is still runny. Sprinkle the eggs with salt and pepper to taste.

Take the tostadas out of the oven and gently place the egg on top.

Sprinkle the scallions over the top and serve.

Enjoy!

Like what you see and want more? Like and Subscribe to the blog and you can get all of the updates to more mouthwatering food that wont break your budget.

Pages: 1 2

One Pan Linguica and Potatoes with Eggs

It’s a new year and a new dish. Hubby and I recently received a stash of linguica (a type of Portuguese sausage). The last time we had linguica (ground linguica to be exact) we mixed it with ground beef and had some really delicious Double Cheese Linguica Burgers. Those I must say, were epic. We can’t seem find linguica where we live….believe me hubby tried very hard because he loves it…so we have to have it shipped. So for this batch, I really wanted to come up with something hearty and easy. What better way to enjoy this tasty sausage by mixing it with potatoes and topping it with eggs. This was definitely a hit for sure. The potatoes are tossed with butter, olive oil and some spices, then mixed with the unique flavors of the linguica. It’s all topped with a few sunny side up eggs. What’s even better, is that it’s all cooked in one pan so clean up is easy.

So grab a few eggs, chop up some potatoes and here’s how to make it:

*3 large potatoes; peeled and cut into bite size pieces

*1 pound of linguica; casings removed (if they have casings) and chopped into bite size pieces

*1 tsp. sweet paprika

*2 tsp. onion powder

*1 1/2 tsp. dried Thyme

*salt and pepper to taste + more for the eggs

*1 TBS butter; melted

*olive oil

*4 eggs

Pre heat oven to 425°

In the pan, toss the potatoes with paprika, onion powder, Thyme, salt, pepper, butter and olive oil.

Add in the linguica and mix together with the potatoes.

Bake for 15 minutes and stir. If the potatoes look like they are drying out, add more olive oil. Bake for another 10 minutes or until the potatoes are soft on the inside and turning golden brown on the outside.

Lower the oven to 400°

Make a well in the potatoes and linguica. Crack the eggs into the wells.

Salt and pepper the eggs and continue baking for another 10 minutes are until the whites are set and the yolks are still runny.

If you prefer a less runny egg, cook longer.

Serve and Enjoy!

Like what you see and want more? Like and Subscribe to the blog and you can get all of the updates to more mouthwatering food that wont break your budget.

Pages: 1 2

Breakfast Club Sandwich

Yes, It’s another breakfast post. You all know (my southern did almost kick in with the ya’ll) how much I love a good breakfast. Recently hubby and I really wanted breakfast out, but it was the weekend and we were feeling a bit lazy, so we did delivery from one of our local restaurants. They had a breakfast club sandwich on the menu. Of course I’ve had a baby club sandwich ( or club sandwich), even a chicken club ( both are my top rated sandwiches if we are keeping score) but a breakfast club? Instead of the typical turkey and ham with bacon, lettuce and tomato this was stacked with eggs, bacon, ham, lettuce and tomato layered between the usual 3 pieces of bread, well 4 pieces of bread in this case. After we devoured it…along with a side of home fries…. I knew I had to make this one for myself.

I had some summer sausage that I really wanted to use up, so I included this in the sandwich. You can use ham, sausage patties, or any other kind of breakfast meats you prefer. Most club sandwiches are layered with 3 pieces of bread, but I did 4 because it’s more filling. This turned out to be a definite keeper. It has all of your favorite breakfast foods (well at least mine) scrambled eggs, crispy bacon and smoky sausage all nested between layers of lightly toasted bread with a schmear of mayonnaise. Throw in a side of home fries….lovingly of course…. and you have yourself one hearty breakfast.

Here’s what you need to make your own:

*sliced sandwich bread, 4 slices per sandwich

*4 slices of bacon per sandwich

*eggs, I used 5 eggs for 2 sandwiches

*1 tsp. butter

*salt and pepper to taste for the eggs

*summer sausage sliced, or any other breakfast meat that you prefer

*mayonnaise

You can pan fry the bacon, but I like to bake mine in the oven when I’m making several slices.

For the bacon:

Preheat the oven to 410°.

Cover a baking sheet with foil, this will help with the clean up later. Place a cooling rack onto the baking sheet and spray with no stick spray. Lay the bacon strips over the cooling rack.

Bake for about 15 to 20 minutes or until the bacon is done to your liking. Carefully take the baking sheet out of the oven set aside the bacon.

For the summer sausage:

Preheat oven or toaster oven to 350°

I used the toaster oven since I cooked my bacon in the oven and at a higher temperature.

Cut the sausage into slices and place them on a backing sheet lined with foil and baked for 10 to 15 minutes.

If cooking sausage patties, follow the directions on the package.

For the eggs:

Heat a non stick skillet to medium heat and add the butter. After the butter melts, whisk together the eggs and pour into the skillet.

When the eggs begin to set, with a silicon spatula push the eggs towards the center of the pan. Continue doing this until the eggs are cooked but are still soft; salt and pepper to taste.

Lightly toast the slices of bread.

To assemble the sandwich:

Spread a desired amount of mayonnaise on one piece of the toasted bread.

Add some of the scrambled eggs over the mayonnaise.

Then place two slices of bacon over the eggs.

Place another piece of the toasted bread over the bacon.

Layer the sausage over the bread

then top with another piece of toasted bread.

I know this seems like a lot, but hang in there we’re almost done.

Add 2 more slices of bacon….if you haven’t eaten all of the bacon yet…over the bread.

Then spoon more eggs over the bacon.

Spread some mayonnaise on another piece toasted bread and place over the eggs.

This is optional, cut in half, or you can get all fancy like the restaurants and cut into fourths…..yes I did that as well.

Serve with home fries, fruit or whatever you like to accompany your breakfast club sandwich.

Enjoy!

Pages: 1 2

French Toast

When I first started cooking, French toast was one of the first things that I made for myself. I was still in school….yes a young little thing, but my parents let me have some reign in the kitchen. I had eaten French toast quite a few times and I kind of knew the basics of how to make it. I didn’t have a recipe, but just sort of went all out with it. There was a little too much egg and not quite enough milk in the mixture, so it did turn out a bit…eggy, but the taste was pretty darn good considering it was my first time making it. I don’t make it very often, but I have perfected it since then.

There is something a little indulgent about eating those thick slabs of bread, coated in that sublime mixture of eggs, milk and cinnamon with a little hint of vanilla. Then they are cooked until they are golden on the outside yet still fluffy and glorious on the inside….and then…well, you know what comes next, little mounds of butter melting away while topped with some delicious, sinful maple syrup….or some really tasty pancake syrup if that’s your go-to. *sigh* I’m really wanting more of that right this minute.

The good thing about French toast, is you don’t have to wait until morning to just have it for breakfast. It makes a delightful breakfast for dinner kind of thing. Just add some crispy bacon or juicy sausage on the side and maybe some golden hash browns. Yep, I know what I’m making again very soon.

Here’s what you need:

* 6 thick slices of French or Italian bread or whatever variety of bread you prefer; It’s better if the bread is a little stale so it will hold up better in the egg-milk mixture.

*2/3 cup milk

*2 eggs

*1/2 tsp. cinnamon

*1 tsp vanilla extract

*pinch of salt

*softened butter for the skillet and for the bread

*maple or pancake syrup

*Note*

If using more than 6 slices of thick bread, I found that I had to use 3/4 cup of milk and 3 eggs.

In a shallow dish, whisk together the eggs, milk, cinnamon, vanilla and salt.

Heat a non stick skillet over medium heat and add 1 Tbs. of the butter.

Place the bread slices into the egg mixture quickly allowing it to coat both sides.

Place the slices into the skillet making sure not to over crowd it.

Cook for about 3 minutes on each side until the surface is golden; transfer to serving plates.

Add more butter to the skillet and continue to cook the remaining bread.

*Tip*

If you are cooking for a crowd, you can heat the oven to 200° and place the cooked bread slices on a baking sheet to keep warm.

Serve with butter and maple syrup.

Enjoy!

Pages: 1 2

Air Fryer Frozen Hash Brown Patties

Hubby and I recently had breakfast for dinner and one of the side dishes were these crispy hash brown patties. I love cooking frozen hash brown patties in the air fryer. They cook faster than in the oven. It’s even better when you are in full breakfast making mode with several things going on the stove top, you can just throw them into the air fryer knowing they will come out crispy on the outside but still soft in the inside.

If you are a potato lover and a big fan of hash browns, you definitely need to give this a try. I’ve used many brands and they all have come out satisfyingly tasty.

Here’s How To Make Frozen Hash Brown Patties In The Air Fryer:

Preheat your air fryer to 400°.

Take the frozen hash brown patties out of the package and place into the basket in an even layer.

Most frozen hash brown patties already contain oil so you don’t need to add any cooking spray or brush on any extra oil.

Cook for 4 minutes then turn each patty over and continue cooking for another 4 minutes.

If you want them crispier, cook another minute or 2.

Serve while warm.

*Note*

Cooking times may vary depending on the size and the brand of your air fryer.

Enjoy!

Skillet Chorizo and Potato Breakfast Hash

This breakfast hash I made with the leftover chorizo from the previous night’s Chorizo and Potato Tacos With A Cilantro Slaw. I will admit, it was the first thing I thought about that morning. But, as most of you know, I tend to think about breakfast a lot. Hubby, however, didn’t seem to share my enthusiasm. He really isn’t a breakfast person, hence the picture showing only one serving. But of course you can double this to serve as many as you wish. Oh, and hubby might not have been excited as I was at having this for breakfast, but he did indeed have some later and declared it was really tasty.

The good thing about this dish, is that it’s all cooked in one skillet so clean up is easy. I used frozen dice potatoes because it takes less time to cook and when I’m hungry, I want breakfast done as soon as possible. Don’t you too? The potatoes cooked up nice and crisp on the outside but tender on the inside, then there’s all of that slightly spicy, slightly smoky chorizo sautéed with onions to create some drool worthy flavors. Then it’s all topped with an egg. But it’s not quite done because it’s then baked in the oven so the egg gets those nice, crispy edges, but still has that beautiful runny yolk that bathes everything in it’s velvety glory. *sigh* It was really hard not to eat it straight out of the skillet.

I must confess, as I do a lot on here, that I had some chopped cilantro all handy and ready to go over the top, but as you can see, I was so eager to dive into this that I completely forgot. I did however, remember after I started eating and added it later. I do recommend it because it does give everything a nice touch of added flavor.

Here’s what you need to make your own:

This makes 1 or 2 servings but can easily be doubled

*1 cup frozen diced potatoes; use more if this is for more servings

*1/2 small onion, chopped

*1 Tbs. canola oil

*3/4 cup chorizo precooked and chopped; I used the Colombian variety, but you can use any kind.

*salt and pepper to taste

*1 egg per person

*chopped cilantro (optional)

Preheat oven to 400°.

In a cast iron skillet add the canola oil and heat to medium high heat. When the skillet is hot add in the potatoes and the onions.

Cook stirring occasionally until the potatoes start to turn golden brown, about 5 minutes. Add in more canola oil if the skillet becomes too dry.

Add in the chorizo and cook for another 3 minutes or until the chorizo starts to brown, stirring occasionally.

Add salt and pepper to taste.

Crack an egg in the center of the skillet over the chorizo mixture. If using more than one egg, place them around with out touching.

Sprinkle a little salt and pepper over the eggs.

Bake uncovered for 10 minutes or until the whites are set but the yolks are still runny. Sprinkle with chopped cilantro if desired.

Serve and Enjoy!

Pages: 1 2

Scrambled Eggs and Bacon On Toast

I’m a lover of breakfast. I’m sure you can tell with all the breakfasty posts that I have throughout this blog. Breakfasty…..I think that’s my new word. One of the things I enjoy eating to start off my day is scrambled eggs. Don’t get me wrong, I love a good fried sunny side up egg or eggs in just about any form, but there is something so comforting and satisfying as some nice, fluffy scrambled eggs. How can it get any better than that you might ask. How about some nice, fluffy scrambled eggs piled over some crispy bacon and nestled on some buttery crunchy toast.

As I stated before the main star of this breakfast show is the scrambled eggs. I think everyone has their own way of making them. Some might say their way is the right and only way. I say as long as you and your family, friends or loved one dig your eggs, then bravo. If your scrambled eggs look like they have been a bit….well….too scrambled and sent to purgatory, keep practicing. I can tell you how I make mine and if you wish, you can try these as well. I like mine a little creamy and a little custardy with just the right amount of salt, cracked pepper and some sprinkling of chives mixed in. If you prefer your method of cooking them, then grab those eggs and let’s get cracking.

I know, I groaned a tad at that too but the end result of this breakfast should leave your taste buds groaning in delight and wanting more.

Here’s what you need:

*your favorite bread sliced to desired thickness; I used some bakery Italian bread.

*2 eggs per serving

*2 tsp. softened butter per serving for the bread

*2 TBS butter; divided

*salt and pepper to taste

*fresh of dried chives to taste

*water about 1 TBS.

*2 slices of bacon per serving cooked crisp.

Cook the bacon until crispy and drain on paper towels; set aside.

Butter the top of the bread.

Toast the bread in a toaster or like I like to do for thicker slices, in a toaster oven. When the bread is toasted, place on serving plates and add 2 strips of bacon on top of each slice; set aside.

Crack the eggs into a bowl. I like to add a little water to the eggs instead of cream or milk, about 1 Tbs. Whisk the eggs and the water together until the eggs are a little frothy.

Heat a non stick pan on medium heat and add 1 Tbs of butter. When the butter is melted pour in the eggs.

Let it set for a few seconds then take a silicon or rubber spatula and start to push the edges of the eggs to the center.

Continue doing this pausing every few seconds to let the eggs settle back onto the sides of the pan.

I know it’s tempting to turn up the heat so the eggs will start to cook faster, but long and slow is really the key.

When the eggs begin to cook and stay in the middle of the pan, add in the salt, pepper, chives and the rest of the butter.

Continue gently pushing the eggs around the pan until they are almost set, but still look a little wet.

Remove the eggs from the pan and place on top of the bacon slices. The eggs will continue to cook a little bit more while out of the pan. This is why it’s good to remove the eggs from the heat while they are still a tad under so when it’s time to serve, they will be perfectly fluffy and soft.

Serve and enjoy.

Pages: 1 2

Cheesy Breakfast Skillet with Steak, Scrambled Eggs and Potatoes

This breakfast skillet came about from leftovers. Yes, I had leftover steak. Those that know me might find that impossible seeing that I’m a woman who loves her steak, but I cooked ribeyes for dinner and they were huge. So the next morning needless to say, I was still craving the last of that delicious steak along with some roasted potatoes that we had on the side.

This breakfast skillet is easy to make and you can make as many servings as you want. Or you can keep it all to yourself, I won’t tell. If you don’t have leftover steak or potatoes that’s ok, you can cook them separately and then follow the rest of the recipe. It may take a little more time, but it will be worth the wait. How can you resist tender steak with crispy potatoes all folded into fluffy eggs with a touch of hot sauce and gooey cheese all nestled together to make a delicious, satisfying breakfast.

Here’s what you need:

This serves 2 but you can double it to serve more.

*2 tsp canola oil

*any cut of steak cooked the way you like it; I used ribeye. I used some leftovers that I had, but 1 steak would make 2 to 3 servings depending on the size of the steak.

*Roasted potatoes; I used leftovers but you can use frozen diced potatoes. If using diced frozen potatoes cook according to package directions

*4 eggs; I used 2 eggs per person.

*hot sauce to taste

*salt and cracked pepper to taste

*1/3 cup of shredded cheese or more to taste; I used a combination of cheddar and Colby Jack

*fresh or dried parsley for garnish (optional)

Cut steak in to pieces; set aside

Heat a medium skillet to medium high heat and add the canola oil. Add in the potatoes and cook for about 2 minutes stirring frequently. If you are using frozen potatoes, cook according to package directions.

Add in the steak.

Continue cooking for another minute or until the steak is warm. Do not cook too long or the steak will over cook.

Turn the heat down to medium. In a bowl whisk together the eggs.

Pour the eggs into the pan over the steak and potatoes.

With a spatula, start folding the eggs on and around the steak and potatoes. Add salt and pepper to taste.

When the eggs begin to set, sprinkle on the cheese and the hot sauce.

Keep stirring the egg mixture until the eggs are no longer runny and are set, but still soft.

Place on to plates and sprinkle on the parsley and serve.

Pages: 1 2