Breakfast Of Champions Sandwich Recipes

BREAKFAST OF CHAMPIONS

Steps:

• Cook the chorizo and strain the excess fat and juice.
• Beat the eggs and add them to the chorizo.
• Mix the onion and pepper and add when the eggs and chorizo are 3/4 cooked (for crunchiness).
• Garnish with cilantro.
• Serve with refried beans, salsa, corn or flour tortillas.

BREAKFAST OF CHAMPIONS

Steps:

• Cook chopped bacon in a hot skillet till oil oozes out.
• Add in onions and saute till fragrant.
• Dump in minced tomato and let cook till soft.
• Add in the cubed cheese and blend to let it melt.
• Add the milk to the eggs and beat together.
• Pour on bacon mixture and keep stirring, make sure it will not set.
• Mixture has to be lumpy.
• Dish up and sprinkle with chopped chives.
• Great on toasts!

BISCUIT BREAKFAST SANDWICHES

Steps:

• Make the biscuits: Position a rack in the center of the oven and heat the oven to 425 degrees. Butter a small baking sheet. (Keep the cubed butter cold.)
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cold butter and toss to coat, then cut the butter into the flour using a pastry cutter or rub and pinch it in with your fingers until the mixture resembles coarse sand with no bits larger than the size of gravel.
• Add the milk all at once and quickly stir with a fork until the dough comes together in a shaggy mass. Use the fork to scoop and drop 4 even mounds of dough onto the prepared sheet, spacing apart. Gently pat the tops and sides to form round pucks; it's OK if the tops are a little craggy.
• Bake until golden brown, 20 to 23 minutes. Let cool on the pan on a rack while preparing the fillings.
• Make the fillings: Beat the eggs in a medium bowl until well mixed but not frothy. Season very generously with salt and pepper and beat again. Heat a medium nonstick or well-seasoned cast-iron skillet over medium until hot, 2 to 3 minutes. Add the butter, turn the heat to low and swirl the butter to evenly coat the bottom of the pan. When the butter has melted about halfway, add the eggs all at once. Cook, stirring gently, until mostly set but still a little wet, 1 to 2 minutes, then spread in an even layer.
• Once the bottom and edges are fully set, turn off the heat and cut the egg pancake in quarters using the spatula. Set a slice of cheese over each quarter. Slice each of the biscuits in half and spread jam on both halves. If you want bacon, sausage or ham, place them over the bottom halves. Slide the cheesy egg quarters over the bottom halves (or meat) and fold over any corners that stick out. Sandwich with the top halves and serve warm.