Neelys Breakfast Sandwich Recipes

FREEZER BREAKFAST SANDWICHES

Steps:

• Preheat oven to 325°. In a large bowl, whisk eggs, milk, salt and pepper until blended. Pour into a 13x9-in. baking pan coated with cooking spray. Bake until set, 15-18 minutes. Cool on a wire rack., Meanwhile, toast English muffins (or bake at 325° until lightly browned, 12-15 minutes). Spread 1 tsp. butter on each muffin bottom., Cut eggs into 12 portions. Layer muffin bottoms with an egg portion, a cheese slice (tearing cheese to fit) and Canadian bacon. Replace muffin tops. Wrap sandwiches in waxed paper and then in foil; freeze in a freezer container., To use frozen sandwiches: Remove foil. Microwave a waxed paper-wrapped sandwich at 50% power until thawed, 1-2 minutes. Turn sandwich over; microwave at 100% power until hot and a thermometer reads at least 160°, 30-60 seconds. Let stand 2 minutes before serving.

NEELY'S SAUSAGE AND LEEK BREAKFAST CASSEROLE

Steps:

• Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
• In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
• Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
• Preheat oven to 375 degrees F.
• The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

WAFFLE BREAKFAST SANDWICH

Steps:

• Preheat the oven to 350˚ F. For the pork roll: Prep a cookie sheet with a piece of parchment paper. Lay the pork roll slices on the parchment paper evenly spaced apart. Using 1 tablespoon of maple syrup, brush both sides of the pork roll generously with syrup. Bake for 15 minutes, flipping one time halfway through. The pork roll should be nicely browned on both sides. While the pork roll is cooking, prep the sauce and waffles.
• For the sweet and tangy sauce: Mix the hot sauce, ketchup and 1 tablespoon maple syrup in a bowl. Set aside.
• For the waffles: Heat a waffle iron to medium high. Spray with cooking spray. Take 4 Hawaiian rolls in a square, being careful not to pull them apart, and place on the waffle iron. Close the waffle iron and cook for 2 to 3 minutes, or until golden brown. Carefully remove and repeat three more times to have a total of 4 waffles.
• Heat a nonstick pan and spray with cooking spray. Carefully crack the eggs into the heated pan. After 3 to 4 minutes, break the yolks and cook for an additional minute. Flip when the edges of the whites get crispy and cook on the other side for an additional 2 to 3 minutes. Add 1 slice of American cheese to each egg. Let the cheese melt, then remove from the heat.
• To assemble the sandwiches, generously spread the sweet and tangy sauce on all 4 waffles. Layer 2 eggs and 2 slices of pork roll on top of 1 waffle. Season with salt and pepper. Cover with a second waffle to form a sandwich. Repeat for the second sandwich. Cut in half and enjoy!

NEELY'S BREAKFAST SANDWICH

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Fry the bacon in a nonstick skillet until cooked but not yet crisp. Remove the bacon to a paper towel lined sheet tray. Let cool. Reserve the bacon drippings in the skillet.
• Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add the cheese and bacon and toss. Stir in 1 1/2 cups of cream with a wooden spoon until the dough comes together. Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance. Pat the dough out to a 1-inch thickness. Using a biscuit cutter dipped in flour, punch out dough rounds. Push together the leftover dough and pat out again to 1-inch thick and cut out rounds. Arrange the biscuits on the parchment lined sheet tray.
• In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg. Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt. Put immediately into the oven and bake for 18 minutes.
• When the biscuits come out of the oven, start frying the eggs. Heat the same nonstick skillet used earlier (to cook the bacon) over medium heat. Once heated, crack the eggs into the pan and cook until the white is set and the eggs begin to turn golden brown. Spoon some of the hot grease over the yolks to help it cook. Season with salt and pepper, to taste.
• To assemble the sandwiches, split the biscuits in half and spread some mango preserves on the inside of the biscuit tops. Put a small handful of arugula on each of the bottoms. Top with the fried eggs and cover with the top of the biscuit. Serve immediately.