Baked Egg Supreme Sandwich Recipes

Steps:

• Preheat the oven to 300 degrees F. Lightly coat a 6-cavity nonstick doughnut pan with nonstick spray.
• Crack the eggs into a large liquid measuring cup and whisk until no streaks remain; sprinkle with salt. Divide the eggs among the cavities of the doughnut pan and top with the bacon and chives. Carefully place the pan on a sheet tray and bake until the eggs are set and slightly puffed up, 8 to 10 minutes. Cool slightly, then remove the eggs from the doughnut pan.
• Meanwhile, split open the bagels. Top the bottom halves with American cheese pieces and transfer to a sheet tray. Spread the top halves with butter and place them butter-side down on the sheet tray. Bake until the cheese is melted and the buttered bagels are starting to turn golden brown, about 4 minutes.
• Top the cheese half of a bagel with an egg ring and drizzle on some ketchup. Season with salt and pepper and cover with the butter half of the bagel. Repeat with the remaining bagels, egg rings and ketchup to make 5 more sandwiches.

Steps:

• Cut bread lengthwise and hollow out top and bottom
• Spread half the butter and all the mayo inside the bread shell
• Line bottom of bread with ham, turkey, bacon, tomato, onion and honey mustard
• In a frying pan, place rest of butter and cook egg to a soft scramble
• Spoon into bottom bread shell and top with cheese and cover with top of bread shell
• Wrap in lightly greased foil and bake at 375 for 15 minutes or until heated thru. Cut and enjoy.

Steps:

• Cut bread lengthwise and hollow out top and bottom.
• Spread half the butter and all of mayo inside bread shell.
• Line bottom bread shell with ham, turkey and bacon. Top with tomato, onion and honey mustard.
• In frying pan add remaining butter and eggs cooking til almost set, but not hard scrambled.
• Spoon into bottom bread shell and top with cheeses. Cover with bread top.
• Wrap in greased foil and bake at 375 for 15 minutes or until heated thru.
• Cut and enjoy.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Pour the beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into 6 portions.
• Butter the cut sides of the croissants and place one portion of the cooked egg onto each croissant bottom. Top each sandwich with two slices of ham and a slice of Colby-Jack cheese. Place the croissant tops on top of the sandwiches; wrap each sandwich well with plastic wrap. Place the sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
• To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.

Steps:

• Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
• Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
• Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.

Steps:

• Butter one side of each slice of the bread.
• Place 2 cheese slices and a portion of the the green onion between 2 slices of bread, buttered side inches.
• Place sandwiches side by side in a 13 × 9-inch baking dish.
• Beat eggs, Italian seasoning, salt and pepper with milk.
• Pour over sandwiches and let stand for 1 hour or overnight in fridge.
• Bake 1/2 hour at 350 degrees F or until hot through and the egg mix is set.
• Serve with cream of mushroom soup slightly diluted with milk, heated and poured over the top if desired.