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!

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Ham, Bacon, Egg and Cheese Breakfast Sandwich

Yep, it’s another breakfast sandwich. I do love a good breakfast, even though on weekday mornings I can’t really spend a lot of time in the kitchen. This breakfast sandwich is easy to make. It’s tasty and very satisfying as well with a few nice slices of black forest ham, crispy bacon, cheese and an over easy egg, all nestled in an English muffin. These freeze nicely as well. If you are going to freeze them, I would scramble the egg or wait and cook an egg after you have unthawed the sandwich. If you prefer making them fresh, but are a little pressed for time, pre cooked bacon is great in this as well.

Here’s what you need:

*English muffins

*butter

*sliced ham; I used deli black forest ham

*cheddar cheese; I used shredded because that is what I had on hand, but you can use sliced as well

*bacon, cooked; I used 1 slice per sandwich.

*eggs; one egg per sandwich

*hot sauce

Pre heat oven to 400°

In a non stick pan, cook eggs over easy.

While eggs are cooking, spread butter on the top and bottom of each english muffin and place on a baking sheet. I lined mine with foil for easy clean up.

Place desired amount of ham slices on the bottom side of the muffin. I used about 3 slices.

Place a slice of bacon on top of the ham.

Add the cheese over the bacon.

Place into the oven for about 5 minutes or until cheese is melted the muffins are warm.

Gently place the egg on top of the cheese and add a few splashes of hot sauce.

As you can see one of my eggs did not quite make it without bursting before I finished. But it was all good just the same.

Place the tops of the muffins over the eggs and serve.

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Ham, Cheese and Hash Brown Breakfast Sandwich with an Over Easy Egg

My hubby doesn’t cook, but he can come up with some really great ideas for a meal, and in this case, a breakfast sandwich. I’ve made several breakfast sandwiches, but his has crispy hash browns nestled underneath some nice black forest ham, topped with cheese and an over easy egg splashed with a little hot sauce…..all between two thick slices of lightly toasted Italian bread. It was my idea on the lightly toasted, because my hubby’s idea of toasted is bread set on fire and so hard you could probably hammer a few nails with it. Ok, so I might be exaggerating a tad, but he does like his bread on the very well done side….. and you could probably hurt yourself if it was dropped from the wrong angle. He knows I love him and I have to tease him a bit. But now getting back to this hearty breakfast sandwich, here’s what you need to make your own.

*Thick sliced bread; I used sliced Italian

*butter

*1 TBS canola oil, plus more for frying the hash browns

*about 3 C. frozen hash browns

*black forest ham slices

*eggs; 1 egg per sandwich

*salt and pepper to taste

*sliced Colby cheese

Butter one side of each slices of bread (2 slices per sandwich).

Toast bread in the oven or a toaster. I find that toasting several pieces of bread is easier in an oven or toaster oven; set aside.

Preheat oven to 325°

Heat a medium cast iron pan on medium high heat. Add 1 TBS of butter and enough oil to lightly cover the bottom of the pan.

When the butter is melted and the pan is hot, add the hash browns in a layer on the bottom of the pan.

Season with salt and pepper. Cook for about 5 minutes or until the bottom of the hash browns start to turn a golden brown. Turn them over, you may have to turn over a section at a time.

Continue to cook for another 5 minutes or until the bottom is golden brown. You want to make sure the hash browns are crispy.

While the hash browns are cooking, heat a non stick pan to medium high heat, add 1 TBS of oil. Crack the eggs into the pan.

Season with salt and pepper. When the egg whites are starting to set, gently flip them over and cook for about 30 seconds. If you like a less runny yolk, cook longer.

Time to Build the sandwich:

Place one piece of the bread ( this will be the bottom of the sandwich) on a baking sheet buttered side up. Place the hash browns onto the bread.

Next, pile on the ham.

Add a slice of cheese (or more if you desire) on top of the ham slices.

and now looking at the cheese on the ham in the bottom left corner, I really want to slide it over.

Place into the oven and cook about 3 to 5 minutes or until cheese starts melt. Remove from the oven.

Carefully add the eggs on top of the cheese. I’m pretty sure I held my breath on this one because I was so afraid I was going to bust the yolk on at least one.

Add a few dashes of hot sauce…..

Top with remaining pieces of bread butters side down.

Place on plates and serve.

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