Bacon And Egg Roll Sandwiches Recipes

BACON AND EGG SANDWICH

Bacon and Egg Sandwich image

This is our favorite sandwich. The bread can also be toasted. I sometimes make it without the egg for a lighter version.

Provided by cuisinebymae

Categories Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 slices white bread
3 slices crisp bacon
1 fried egg
sliced tomatoes
Miracle Whip

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.

Nutrition Facts : Calories 334.3, Fat 16.4, SaturatedFat 5.2, Cholesterol 212.4, Sodium 880.9, Carbohydrate 26, Fiber 1.2, Sugar 2.3, Protein 19

BAKED-EGG AND CANADIAN BACON SANDWICHES

Baked-Egg and Canadian Bacon Sandwiches image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 large eggs
1/2 cup heavy cream
1 tablespoon chopped fresh chives
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for the pan
8 slices Canadian bacon (about 4 ounces)
4 brioche hamburger rolls, split
1/2 cup dijonnaise (or mayonnaise mixed with dijon mustard)
1/4 cup jarred Peppadew peppers, chopped, plus 2 tablespoons brine from the jar
4 slices gruyere cheese (about 2 ounces)
1 5-ounce package mixed greens (about 8 cups)
1/4 cup packaged fried shallots or onions

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.

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