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.

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.

Bacon, Egg and Cheese Breakfast Sandwich

Hubby and I are avid movie watchers. After going to see Harley Quinn: Birds of Prey ( and sadly, that was the last movie we had seen in theaters since the big virus hit) I had been craving that beautiful breakfast sandwich. If you’ve seen the movie you know what I’m talking about (or rather writing about)…Sal’s bacon, egg and cheese sandwich that Harley loved so much. So, I decided to make my own.

I was debating about whether or not I should post this, because the final picture does not really do the sandwich justice. I can assure you that it tastes heavenly. The crispy, salty bacon with the over easy egg, topped with all that melty cheese and a touch of hot sauce is so satisfying on every level.

The original recipe called for ciabatta bread, but when I decided to make this, the world went crazy and I was lucky enough to find hamburger buns….literally, that was all that was on the bread shelves. So if you want to try it out yourself, here’s what you need:

*ciabatta bread or really right now any kind of bread you can find

*butter

*eggs

*salt and pepper to taste

*bacon

*american sliced cheese

*hot sauce

*Dijon mustard ; this was another ingredient that is not called for the original sandwich, but I like Dijon on my eggs sandwiches.

For the bacon, if I’m cooking several slices of bacon, I like to cook it in the oven. It’s easier and it frees up stove top space. You can fry it in a skillet if desired.

Preheat oven to 425°

Cover a large baking sheet with foil (this I find makes for easier clean up). Place a cooling wrack on top of the the baking sheet and spray with no stick spray. Place bacon on to wrack.

I used 2 pieces of bacon for each sandwich, but you can use more if you like.

Cook bacon until crispy, about 15 to 20 minutes; set aside.

Heat a griddle or large skillet over medium high heat.

Spread butter on the bread.

Place the bread, butter side down on the griddle to toast.

Once the bread gets to how well you prefer it toasted, set aside.

Add a little butter to the griddle. After it melts, crack the eggs, making sure to space them apart.

salt and pepper to taste.

Cook until the whites begin to set. Here comes the fun part….fun as in trying to flip these babies over with out breaking the yolks…. carefully flip the eggs. Place one or two slices of cheese on top of each egg.





Add bacon onto the cheese.

Cook for a minute or 2 more or until cheese starts to melt.

Place bread on serving plates. Place egg onto bottom half of the bread. Add a few dashes of hot sauce……

I like Dijon mustard on my egg sandwiches, so I added some of that as well.

Place top half of the bread onto the bacon and egg and enjoy. Just a friendly warning, this does get messy, but a good kind of messy with the yolk bathing the bacon in savory goodness.