MAKE-AHEAD BAKED EGG SANDWICHES
Easy baked egg breakfast sandwiches. Another frugal recipe that can be made ahead and frozen, then microwaved for fast breakfasts on the run. Try using other cheeses for extra flavor. I used Colby-Jack Slices. My boys loved this recipe!
Provided by DonnaTMann
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 3h30m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 576 calories, Carbohydrate 29.2 g, Cholesterol 363 mg, Fat 41 g, Fiber 1.5 g, Protein 22.2 g, SaturatedFat 21.6 g, Sodium 843 mg, Sugar 8.2 g
BAKED-EGG AND CANADIAN BACON SANDWICHES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
FRIED EGG SANDWICH
Provided by Claire Thomas : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Combine the ketchup and chipotle and spread on the inside of each piece of bread. Place the cheese between the bread at an angle so that the edges hangover the sides of the bread. Butter the outside of one bread slice with half the butter. Heat a skillet over medium heat. Press the sandwich on, buttered-side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side (which is facing up) with the remaining butter and flip. Cook until golden brown and the cheese is gooey, this should all take 3 to 4 minutes. Remove the sandwich from the heat and hold.
- Meanwhile, in a pan over medium heat, cook the bacon until barely crisp, about 5 minutes. Flip the bacon, pushing the two pieces next to each other to form a square. Crack the egg on top, cooking into the bacon. Continue cooking until the egg is set, about 5 minutes. Open up the sandwich (use a spoon to help pull apart the bread) and slide in the eggs and bacon. Close up, slice and enjoy.
BAKED EGGPLANT SANDWICHES
There are sandwiches, there are sandwiches with eggplant... and there are Eggplant Sandwiches! Who needs bread anyway?
Provided by JOENAUJOKAS
Categories Main Dish Recipes Sandwich Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
- In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
- Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
- While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
- Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
- Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.
Nutrition Facts : Calories 620 calories, Carbohydrate 74 g, Cholesterol 97.3 mg, Fat 29.7 g, Fiber 6.1 g, Protein 28.4 g, SaturatedFat 14.9 g, Sodium 1921.9 mg, Sugar 5.4 g
BAKED EGG SUPREME SANDWICH
This egg sandwich was given to me by someone who said it won competitions in some Iowa Fairs. I only know its good.
Provided by Auntie Jan
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 848.4, Fat 30.8, SaturatedFat 14.6, Cholesterol 299.7, Sodium 1608.1, Carbohydrate 104.6, Fiber 4.6, Sugar 6.9, Protein 38.3
PERFECT EGG SANDWICH
This fabulous recipe is courtesy of "The Martha Stewart Show."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 sandwich
Number Of Ingredients 8
Steps:
- Heat butter in a small nonstick skillet until melted. In a small bowl, whisk the egg with a pinch of salt. Add egg mixture to skillet.
- Using a heatproof rubber spatula, gently pull the egg away from the sides of the skillet toward the center. As the eggs start to set, stir them gently until curds form, about 2 minutes.
- When egg is completely set, fold the egg into quarters and place on the bottom half of the English muffin or baguette. Add cheese, bacon, sausage, or herbs, as desired; top with remaining half of English muffin or baguette.
EGG SALAD SUPREME
"This dressed-up egg salad is a tasty change of pace," shares Sherry Krenz, field editor from Woodworth, North Dakota. "It's easily made the night before so the flavors have time to blend."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first six ingredients; mix well. Add eggs, celery, olives, onion and pimientos; mix well. Cover and chill for at least 1 hour. Serve on bread or pita bread, using about 1/2 cup for each sandwich.
Nutrition Facts : Calories 210 calories, Fat 19g fat (6g saturated fat), Cholesterol 231mg cholesterol, Sodium 457mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
OPEN-FACED SANDWICH SUPREME
"My husband and I first sampled this delicious open-faced sandwich at a restaurant," writes Phyllis Smith of Mariposa, California. "It seemed so easy, I duplicated it at home. It's also tasty with cheese sauce in place of hollandaise sauce or asparagus instead of broccoli," she says.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring 1-in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender; drain. Prepare the hollandaise sauce according to package directions. , Warm turkey and ham if desired; layer over toast. Top with broccoli and sauce.
Nutrition Facts :
BAKED EGG AND CHEESE SANDWICHES
This is a casserole style breakfast, brunch or dinner dish. It's a snap to make as it's prepared and kept in the fridge till needed at meal time.
Provided by Annacia
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
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.
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