Bacon Egg And Maple Grilled Cheese Recipes

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BACON AND EGG BREAKFAST GRILLED CHEESE



Bacon and Egg Breakfast Grilled Cheese image

Make and share this Bacon and Egg Breakfast Grilled Cheese recipe from Food.com.

Provided by gailanng

Categories     Pork

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

2 eggs
2 tablespoons milk or 2 tablespoons water
salt and pepper
3 teaspoons butter, room temp., divided
4 slices whole wheat bread or 4 slices white bread
2 slices colby jack cheese
4 slices bacon, fully cooked

Steps:

  • See cooking notes below.
  • Beat eggs, milk, salt and pepper in bowl until blended.
  • Heat 1 teaspoon butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan, forming large soft curds. Continue cooking, pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Remove from pan. Clean skillet.
  • Spread remaining 2 teaspoons butter evenly on one side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese and bacon. Cover with remaining bread, buttered side up.
  • Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
  • COOKING NOTES:.
  • Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
  • Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
  • How long to beat is a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

BACON, EGG AND MAPLE GRILLED CHEESE



Bacon, Egg and Maple Grilled Cheese image

Unable to decide between breakfast and lunch? This sweet and smoky sandwich satisfies both cravings. To speed the process, heat and cook using two skillets at the same time.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

6 slices thick-sliced bacon
2 tablespoons maple syrup
7 tablespoons unsalted butter, softened
4 large eggs
9 slices Cheddar (about 7 ounces), one of them quartered
Eight 1/3- to 1/2-inch-thick slices brioche bread

Steps:

  • Preheat the oven to 375 degrees F. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.
  • Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.
  • Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.
  • Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.
  • Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

QUICK AND EASY BACON, EGG AND CHEESE



Quick and Easy Bacon, Egg and Cheese image

Any New Yorker will tell you a good bacon, egg and cheese (BEC) sandwich is the best way to start your day, and most likely you already have everything you need in your pantry to whip one up. The key elements to a great BEC are the melted cheese, scrambled egg that nestles perfectly onto the bread without falling off and salty crispy bacon. To make sure the cheese stays melted, we fold it into the center of the eggs just as they finish cooking so it stays warm. We found that by preparing eggs like an omelet ''package'' instead of scrambling them and topping them with cheese allowed us to adjust the size of our eggs to perfectly fit the size of our bread and hold our cheese in the ideal melted state. When you can't get to your corner deli or coffee cart, you can whip up this breakfast icon in the time it takes to walk out the door.

Provided by Food Network Kitchen

Time 10m

Yield 1 serving

Number Of Ingredients 7

2 large eggs
2 tablespoons whole milk
Kosher salt and freshly ground black pepper
1 teaspoon vegetable oil
2 slices sharp Cheddar cheese, about 1 ounce (see Cook's Note)
2 slices cooked bacon (see Cook's Note)
2 slices toasted white bread or 1 kaiser roll, split

Steps:

  • Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
  • Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
  • Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.

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