Bacon Egg Sandwiches Breakfast Lunch Mmmmmmm Recipes

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl. Cut in shortening until mixture resembles coarse crumbs, 3 to 4 minutes. Make a well in the center of the flour mixture, pour in 1 cup buttermilk, and stir just until combined.
• Turn dough out onto a lightly floured surface. Pat and roll into a rectangle about 1/2 inch thick. Use a 3-inch biscuit cutter to cut out 6 biscuits. Transfer to the prepared baking sheet and brush the top of each biscuit with remaining buttermilk.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer biscuits to a wire rack to cool.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Combine eggs and water in a bowl and whisk vigorously until smooth; set aside. Melt butter in a large nonstick skillet over medium-low heat. Swirl skillet to coat with butter; heat until just barely bubbling. Pour eggs into the center of the skillet, so butter gets pushed out to the sides.
• Cook until edges of the eggs barely start to set. Gently scramble all the way around the pan using a spatula, creating large, soft curds. Sprinkle cheese onto the eggs at this point. Continue cooking, pausing in between to allow time for the cheese to melt and eggs to firm, gently pushing and folding the eggs to form large curds, about 3 minutes total. Do not allow the eggs to cook completely or eggs will turn chewy and rubbery. Remove from heat.
• Slice biscuits in half and top bottom halves with scrambled eggs. Season with salt and pepper. Add 2 bacon pieces per biscuit, and finish with the biscuit tops. Serve immediately.

Steps:

• In a small bowl, whisk the eggs, milk, salt and pepper. Divide between two 10-oz. microwave-safe custard cups coated with cooking spray. Microwave, uncovered, on high for 20 seconds. Stir; microwave 20-25 seconds longer or until center of egg is almost set. , Place a slice of bacon on each muffin half; top with egg and sprinkle with cheese. Microwave, uncovered, for 10-13 seconds or until cheese is melted. Let stand for 20-30 seconds before serving.

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.

Steps:

• Butter one side of four bread slices, and place buttered side down into a skillet.
• Spread sour cream on top side of four slices of bread which are in the skillet.
• Top w/ onions, cheese, eggs and bacon.
• Top with the remaining bread, buttered side up.
• Cook over medium heat until golden brown on both sides.

Steps:

• Spread 1 slice of bread with Miracle Whip.
• Add the fried egg.
• (While the egg is cooking, I flatten it with a metal spatula to break the yolk-it fits the bread better.) Spread the egg thinly with Miracle Whip.
• Add crisp bacon in a single layer.
• Next, a layer of tomato slices.
• Cover with other slice of bread spread with Miracle Whip.

Steps:

• Split the bread rolls, and spread the bottom with mayonaisse.
• Now, divide the ingredients to make two rolls and layer in the order given.
• Eat straight away!