Breakfast Sandwich Recipes

BREAKFAST SANDWICH MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Spray a 9x13-inch (23x33 cm) baking dish with cooking spray.
• In the baking dish, whisk the eggs, milk, salt, pepper, and garlic powder.
• Mix in broccoli, red onion, and bell pepper.
• Bake until the top starts to get golden brown, about 25 minutes.
• Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan.
• Bake 5-10 minutes, or until they reach desired doneness.
• Arrange the sliced English muffins on another sheet pan.
• Broil for 5-10 minutes, or until they reach desired doneness.
• Once your eggs cool, slice into 6 squares.
• Cut your parchment paper into 8x8-inch (20x20 cm) squares for each breakfast sandwich.
• Lay a moistened paper towel across the parchment and assemble your breakfast sandwiches.
• Wrap the assembled sandwich in the moist paper towel first, to ensure freezer freshness and even cooking when microwaved. Wrap in parchment and label.
• Store in an airtight plastic bag or container up to one month in the freezer.
• When ready to eat, remove the parchment paper and microwave on high for 2-3 minutes. Allow to cool.
• Enjoy!

21 BREAKFAST SANDWICH RECIPES (+GRILLED NUTELLA BANANA SANDWICH)

Steps:

• Spread Nutella on one side of all bread slices.
• Spray the bread's other side with coconut oil spray.
• Sprinkle toasted coconut onto the bread slices.
• Add the bananas.
• Cook your sandwiches on a grill.

PANCAKE BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Line a baking sheet with a nonstick mat or parchment paper.
• In a small pan over medium heat, cook the maple syrup for 6-8 minutes, until it reaches 265°F (130°C). It will start to bubble and foam, then subside and reduce and will feel somewhat tacky with a faint burnt sugar smell. Immediately pour the reduced syrup onto the prepared baking sheet and tilt to spread into a thin layer, then let cool for 10 minutes.
• Firmly tap the baking sheet against the counter to crack the maple candy, then use your fingers to break into small shards.
• Preheat the oven to 250°F (120°C).
• Make the pancake batter: In a medium bowl, whisk together the pancake mix, canola oil, milk, and 1 egg until mostly smooth (some small lumps are okay).
• Arrange 2-4 3½-inch (8 cm) ring molds in a large nonstick ovenproof skillet and liberally grease with nonstick spray. Turn the heat to medium. Add 1½-2 tablespoons of pancake batter to each mold, sprinkle with about 1 teaspoon of the maple shards, and top with another 1½ tablespoons of pancake batter. Reduce the heat to medium-low and cook for 4 minutes, or until the bottom of the pancake is set and golden brown and bubbles appear on the surface. Flip the pancakes and cook for 2 minutes more on the other side. Lift off the ring molds and remove the pancakes from the pan, then repeat with the remaining batter to make 8 pancakes total. Transfer to a baking sheet and keep warm in the oven while you prepare the sausage.
• Wipe out the skillet used to cook the pancakes and add the sausage patties. Cook for 3-4 minutes on each side, until the internal temperature reaches 145°F (65°C). Transfer the sausage to the baking sheet with the pancakes and keep warm while you prepare the eggs.
• In a medium bowl, whisk together the remaining 4 eggs, water, and salt.
• Wipe out the skillet used to cook the sausage and grease again with nonstick spray. Turn the heat to medium and heat the pan for 2 minutes, then pour in the eggs. Cook until just set on the bottom and around the edges, about 2 minutes. Transfer the pan to the oven and cook for 3-4 minutes, until set on top.
• Remove the eggs from the oven and, using a rubber spatula, gently fold into a 3-inch wide omelet. Remove from the pan and cut crosswise into 4 equal pieces.
• Assemble the sandwiches: Add 4 pancakes to the pan over medium heat and top each with a slice of American cheese, a sausage patty, a piece of egg, and another pancake. Cover the pan and heat over medium heat until warmed through, 2-3 minutes.
• Serve hot.
• Enjoy!

BREAKFAST SANDWICHES

Steps:

• Scrambled Egg Breakfast Sandwich: 1. Slice Sandwich Roll or English Muffin in half and place ½ or 1 slice of cheese on the bottom half of the bun - whatever fits. Set aside. 2. Fry up bacon to desired crispness in a skillet Remove bacon and place on top of cheese in bread. 3. In a small blender, add egg and 1 teaspoon of water. Blend really well. We are adding oxygen to eggs to create a nice fluffy egg. 4. Place egg ring in pan and swirl around in bacon grease. Gently pour blended egg into the egg ring. 5. Add a sprinkle of salt and pepper to the egg. 6. Let sit for 30 seconds, then gently remove the egg ring. Cook egg for about 1-2 minutes per side, until egg is cooked through. 7. Place cooked egg on top of cheese - to allow heat from egg to melt cheese. 8. Top with bacon and another slice or half slice of cheese. 9. Place top of bread on and allow cheese to melt. Sunny Side Up Breakfast Sandwich: 1. Slice sandwich bun or english muffin in half and place ½ - 1 slice of cheese on the bottom half of the bun. 2. Fry up bacon to desired crispness in a skillet Remove bacon and place on top of the cheese in bread. 3. Crack an egg and place it in the bacon grease. 4. Sprinkle egg with salt and pepper. 5. Cover with lid and let egg cook untouched for 2 - 2 ½ minutes. 6. Remove cover and place egg on top of bacon. Top with an additional slice of cheese and place the top half of the bun on cheese. Over Easy Breakfast Sandwich: 1. Slice Bap in half and place ½ - 1 slice of cheese on the bottom half of the bun. 2. Fry up bacon to desired crispness in a skillet. Remove Bacon and place on top of the cheese in bread. 3. Crack an egg into the skillet. 4. Sprinkle egg with salt and pepper. 5. Cook for 2-3 minute, untouched. Egg whites should be firm and yolk, still runny. 6. Flip with confidence and cook for 30 seconds. 7. Remove and place on top of bacon. 8. Top with another ½ to 1 slice of cheese and and top of bread. 9. Serve immediately.