Classic Bacon Egg And Cheese Sandwich Recipes

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CLASSIC BACON, EGG AND CHEESE SANDWICH



Classic Bacon, Egg and Cheese Sandwich image

Provided by My Food and Family

Categories     Dairy

Time 5m

Yield 1 serving

Number Of Ingredients 4

1 egg, beaten
1 English muffin, split, toasted
1 KRAFT Big Slice Sharp Cheddar Cheese Slice
1 slice cooked OSCAR MAYER Bacon

Steps:

  • Cook egg in nonstick skillet on medium heat 2 to 3 min. or until set, stirring occasionally.
  • Fill muffin halves with cheese, egg and bacon.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 215 mg, Sodium 560 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 1 g, Protein 18 g

BETTER BACON-EGG-AND-CHEESE SANDWICH



Better Bacon-Egg-and-Cheese Sandwich image

This egg and (Canadian) bacon breakfast gives you an energy boost for the day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

2 slices Canadian bacon
2 slices whole-wheat bread, toasted
1 large egg plus 1 large egg white, lightly beaten
Salt and pepper
1/2 medium tomato, sliced
1 tablespoon fresh goat cheese

Steps:

  • In a medium nonstick skillet, cook bacon over medium until warmed through, 2 minutes. Transfer bacon to 1 slice toast. Season eggs with salt and pepper; add to skillet and cook until set around edge, about 2 minutes. Flip and cook 30 seconds. Fold into quarters and place on bacon; top with tomato and season with salt and pepper. Spread goat cheese on remaining toast, and sandwich.

Nutrition Facts : Calories 343 g, Fat 13 g, Fiber 5 g, Protein 29 g, SaturatedFat 5 g

EGG SANDWICH



Egg Sandwich image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

1 ounce fontina fontal cheese
2 slices extra-smoky, extra-thick cut bacon
1 English muffin, split
1 large egg
Coarse salt and freshly ground pepper

Steps:

  • Place cheese in freezer until well chilled, about 10 minutes. Meanwhile, place bacon in a large skillet over medium-high heat; cook until crisp. Transfer to a plate lined with paper towels to drain.
  • Remove cheese from freezer, cut two slices, and grate remaining cheese on the largest holes of a box grater; set aside.
  • Place English muffin split-side down in skillet; cook until toasted. Turn and top both sides with sliced cheese. Reduce heat and cook until cheese is melted. Remove from heat and set aside. Top one half with with bacon.
  • Crack egg into bacon fat and season with salt and pepper. Fry egg until the white is set; turn and top egg with grated cheese. Continue cooking until yolk has reached desired degree of doneness.
  • Carefully place egg on top of bacon. Sandwich with remaining muffin half; serve immediately.

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

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.

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