Bacon Sausage Egg Cheese Sandwich Recipes

BACON 'N' EGG SANDWICHES

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.

EGG, BACON, AND SAUSAGE BREAKFAST SANDWICHES

Steps:

• For Home Fries:
• Melt butter in a large skillet, set over medium heat. Add the potatoes and spread evenly in a single layer. Cover and cook for about 4 to 6 minutes. Season with garlic, salt and pepper; stir to coat. Cover and cook for another 12 to 15 minutes, turning occasionally.
• Remove cover, increase heat to medium-high and cook for 5 to 10 minutes, or until potatoes are golden brown and tender, stirring frequently.
• Adjust seasoning if necessary. Divide among plates and serve with breakfast sandwich.
• For Breakfast Sandwich:
• Heat oil in a large nonstick skillet, set over medium-high heat. Cook sausage patties, for 2 minutes per side, or until golden brown and cooked through. Drain on paper towels and keep warm.
• Cook bacon in skillet until crispy. Transfer to paper towels to drain.
• Pour grease from skillet. Gently whisk eggs, milk and salt and pepper together. Pour scrambled eggs into egg rings and cook until eggs set, turning once.
• Assemble sandwich, place a sausage patty on the bottom cut side of the biscuit, followed by egg, bacon and cheese. Cover with remaining biscuit tops.

BACON, EGG AND CHEESE SANDWICH

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.