Banana Bliss Breakfast Sandwiches Recipes

BANANA BLISS BREAKFAST SANDWICH

Steps:

• Combine I Can't Believe It's Not Butter!® Spread, brown sugar, and cinnamon in small bowl. Arrange banana on 2 bread slices; top with remaining bread. Evenly spread outside of sandwiches with Spread mixture.
• Cook sandwiches in 12-inch nonstick skillet over medium heat, turning once, 5 minutes or until golden brown. Each serving contains: Vitamin A 10%, Vitamin C 10%, Calcium 6%, Iron 8%.

TEMPURA BATTERED PEANUT BUTTER AND BANANA SANDWICHES

Steps:

• Cut the crusts off each slice of bread. Smear some peanut butter on 1 side of the bread slices. Put some of the sliced bananas on top of the peanut butter and cover with another slice of bread to make a sandwich.
• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.Put the panko crumbs in a wide shallow bowl.
• Prepare the tempura batter according to the package directions. Dip a sandwich in the batter, then roll it in panko crumbs, and deep-fry until golden brown. Repeat with the remaining sandwiches. Cool and drizzle with your favorite honey. Serve.

CHOCOLATE BREAKFAST SANDWICHES

Steps:

• Heat a griddle or a small skillet over medium heat.
• Slice the bread into 1/4-inch thick slices. Take 2 slices and butter 1 side of each slice. Put the bread, buttered side down, onto the griddle. Place a square of chocolate on top of 1 slice and top it with some sliced fruit. Cover with the other slice of bread, buttered side up, and grill on both sides until the chocolate is melted. Repeat with remaining ingredients. Serve immediately.
• *Cook's Note: Experiment with other fruits, chopped nuts, or different kinds of chocolate.

BANANA BLISS

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Peel the bananas and cut them into diagonal slices about 1/2-inch thick. Set aside. In a small nonstick skillet over medium heat, roast the pecans, stirring constantly, until they begin to darken and give off a rich toasted aroma. Remove from the heat and set aside. In a 10-inch skillet whisk together the water, butter, and sugar. When the butter melts, add the seasoning mix and bring to a boil, whisking frequently. Whisk in the remaining ingredients, then add the reserved bananas and pecans. Combine to cook, stirring gently, for 4 minutes. Remove from the heat and serve warm with vanilla ice cream.

BLACKSTONE BREAKFAST SANDWICHES

Steps:

• Set 2 burners to medium and 2 burners to low on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
• Meanwhile whisk the eggs in a medium bowl until well beaten. Whisk in 1 teaspoon salt and set aside.
• Put the bacon over medium heat in a single layer. Once the fat starts to render, spread some of it to the low-heat side of the griddle, for the biscuits to cook in. Press the individual biscuits between your hands to help flatten and widen them, then arrange them on the low-heat side in a tight circle. Cover the biscuits with a 12-inch heavy-duty round basting cover or dome and cook until golden on one side, about 8 minutes. Uncover, flip each biscuit, cover again and continue to cook until golden and fluffy on the inside, 8 to 10 minutes more.
• Meanwhile, as the bacon cooks, move the cooked pieces to the low-heat side of the griddle, positioning them between you and the biscuits; the fat will continue to render and run towards the drain for the biscuits to fry in.
• When all the bacon is cooked, after about 8 minutes, reduce the medium-heat side to low. Add the spinach, spread it in a single layer and cook, stirring, until wilted, about 2 minutes. Spread the spinach out over a rough rectangular area covering about a third of the griddle. Pour the eggs over the spinach and with the back of a large spatula, spread the eggs into an even rectangle. Arrange 2 rows of 4 slices of pepper jack cheese on half of the egg rectangle, then top each slice of cheese with a tomato slice. Using a large metal spatula, flip the plain half of the eggs over the cheese- and tomato-topped half, like a book, to enclose the filling. Using the side of the spatula, cut between the cheese slices, resulting in 8 stuffed egg squares.
• Split each biscuit in half and fill with an egg square and 2 pieces of bacon. Serve with hot sauce.

CHEDDAR BISCUIT BREAKFAST SANDWICHES

Steps:

• For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
• Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
• Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
• For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
• Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
• Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
• Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.

ELVIS'S BANANA SANDWICHES

Steps:

• Prepare and bake bread according to package directions, using a greased 9x5-in. loaf pan., Cut cooled bread into 12 slices. Toast slices until golden brown. In a small bowl, beat the peanut butter, cream cheese and honey until smooth; spread 1 tablespoon over each of six toast slices. Layer with bananas. Spread remaining peanut butter mixture over remaining toast slices; place over top.