Baked Egg And Canadian Bacon Sandwiches Recipes

WAKE-UP CASSEROLE - CANADIAN BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon.
• Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.

CANADIAN BACON & EGG SANDWICH

Steps:

• Heat Canadian bacon as directed on package.
• Meanwhile, beat egg and dressing in small microwaveable bowl with wire whisk until well blended. Microwave on HIGH 1 min., stirring gently every 30 sec. Cover. Let stand 1 min. or until egg is set and no visible liquid remains. (Do not overstir.)
• Cover 1 of the muffin halves with Canadian bacon; top with egg mixture and remaining muffin half.

BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR

Steps:

• Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
• Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
• Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
• Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
• Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

BACON AND EGG SANDWICHES WITH SPICY PICKLED DAIKON AND CARROTS

Steps:

• Preheat the broiler. Toss the carrots, daikon, jalapeño, vinegar, sugar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
• Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, 6 to 8 minutes. Remove to a plate. Arrange the rolls cut-side up on a baking sheet. Drizzle the bottom halves with some of the bacon drippings; reserve the skillet. Broil the rolls until golden, 1 to 2 minutes. Top with the cucumber slices. Halve the bacon slices and divide among the rolls.
• Heat the reserved skillet with any remaining drippings over medium-high heat. Working in batches, crack in the eggs and cook until the whites are crisp around the edges and the yolks are still runny, about 5 minutes. Season with salt and pepper. Divide among the roll halves.
• Add the cilantro to the pickled vegetable mixture and toss. Top each sandwich with some of the pickled vegetables and their juices.