Nothing Fancy Egg And Bacon Muffin Sandwhich Recipes

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BACON-EGG ENGLISH MUFFIN



Bacon-Egg English Muffin image

Terry Kuehn of Waunakee, Wisconsin stacks cheese, Canadian bacon and poached eggs on an English muffin to make this appealing eye-opener. Perfect for one, this delicious open-faced sandwich is special enough for guests, too.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1 tablespoon white vinegar
2 large eggs
1 tablespoon cream cheese, softened
1 English muffin, split and toasted
2 slices process American cheese
2 slices Canadian bacon

Steps:

  • Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. Cook, uncovered, until whites are completely set, about 4 minutes. , Meanwhile, spread cream cheese over muffin halves. Top with cheese slices and Canadian bacon. Using a slotted spoon, lift eggs out of water and place over bacon.

Nutrition Facts : Calories 273 calories, Fat 15g fat (7g saturated fat), Cholesterol 247mg cholesterol, Sodium 828mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

BACON 'N' EGG SANDWICHES



Bacon 'n' Egg Sandwiches image

I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. -Ann Fuemmeler, Glasgow, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sour cream
8 slices bread
4 green onions, chopped
4 slices American cheese
2 hard-boiled large eggs, cut into 1/4-inch slices
8 cooked bacon strips
2 tablespoons butter, softened

Steps:

  • Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 461 calories, Fat 27g fat (13g saturated fat), Cholesterol 137mg cholesterol, Sodium 887mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

EGG MUFFIN SANDWICH



Egg Muffin sandwich image

Make and share this Egg Muffin sandwich recipe from Food.com.

Provided by Devon S

Categories     Breakfast

Time 4m

Yield 1 serving(s)

Number Of Ingredients 5

1 English muffin
1 egg
1 slice light cheese
1 strip bacon, cooked (optional)
salt and pepper

Steps:

  • Toast the english muffin.
  • In a microwaveable cup roughly the same diameter of the muffin, add the egg, a tablespoon of water.
  • Beat the egg, add the bacon (or sandwich meat, or nothing).
  • Microwave on high for 1 to 2 minutes (until egg is cooked) while muffin is toasting.
  • Assemble the muffin and let stand for a few minutes to melt the cheese.

Nutrition Facts : Calories 200.9, Fat 5.7, SaturatedFat 2, Cholesterol 186, Sodium 277.3, Carbohydrate 25.5, Fiber 2, Sugar 2.2, Protein 11.3

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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