20 BEST BREAKFAST SANDWICHES YOU'LL EVER TASTE
Looking for the best breakfast sandwich recipes to make your morning shine? From breakfast grilled cheese to waffle sandwiches, these meals are the perfect way to kick off the day!
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 19
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a breakfast sandwich in 30 minutes or less!
Nutrition Facts :
BREAKFAST SANDWICH MEAL PREP RECIPE BY TASTY
Here's what you need: eggs, milk, salt, pepper, garlic powder, broccoli floret, red onion, red bell pepper, turkey bacon, deli meat, whole grain english muffins, cheese
Provided by Crystal Hatch
Categories Breakfast
Yield 6 sandwiches
Number Of Ingredients 12
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!
Nutrition Facts : Calories 358 calories, Carbohydrate 35 grams, Fat 14 grams, Fiber 3 grams, Protein 22 grams, Sugar 6 grams
BLACKSTONE BREAKFAST SANDWICHES
Take a break from pancakes on the griddle to try these delicious biscuit breakfast sandwiches. The biscuits cook beautifully directly on the griddle and resemble crumpets with their crisp golden exterior and soft doughy interior. The cheesy eggs and crisp bacon are perfectly balanced with a juicy slice of tomato. The sandwiches are easy to customize--you can switch out the pepper jack for your favorite cheese or throw in a few extra veggies with the spinach. The breakfast sandwich world is your oyster!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Set 2 burners to medium and 2 burners to low on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
- Meanwhile whisk the eggs in a medium bowl until well beaten. Whisk in 1 teaspoon salt and set aside.
- Put the bacon over medium heat in a single layer. Once the fat starts to render, spread some of it to the low-heat side of the griddle, for the biscuits to cook in. Press the individual biscuits between your hands to help flatten and widen them, then arrange them on the low-heat side in a tight circle. Cover the biscuits with a 12-inch heavy-duty round basting cover or dome and cook until golden on one side, about 8 minutes. Uncover, flip each biscuit, cover again and continue to cook until golden and fluffy on the inside, 8 to 10 minutes more.
- Meanwhile, as the bacon cooks, move the cooked pieces to the low-heat side of the griddle, positioning them between you and the biscuits; the fat will continue to render and run towards the drain for the biscuits to fry in.
- When all the bacon is cooked, after about 8 minutes, reduce the medium-heat side to low. Add the spinach, spread it in a single layer and cook, stirring, until wilted, about 2 minutes. Spread the spinach out over a rough rectangular area covering about a third of the griddle. Pour the eggs over the spinach and with the back of a large spatula, spread the eggs into an even rectangle. Arrange 2 rows of 4 slices of pepper jack cheese on half of the egg rectangle, then top each slice of cheese with a tomato slice. Using a large metal spatula, flip the plain half of the eggs over the cheese- and tomato-topped half, like a book, to enclose the filling. Using the side of the spatula, cut between the cheese slices, resulting in 8 stuffed egg squares.
- Split each biscuit in half and fill with an egg square and 2 pieces of bacon. Serve with hot sauce.
PANCAKE BREAKFAST SANDWICH RECIPE BY TASTY
Shake up your morning routine with a pancake breakfast sandwich. With savory sausage patties, gooey cheese, and syrup-stuffed pancakes as buns, what more could you want?
Provided by Karlee Rotoly
Categories Breakfast
Time 45m
Yield 4 sandwhiches
Number Of Ingredients 11
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!
Nutrition Facts : Calories 698 calories, Carbohydrate 47 grams, Fat 40 grams, Fiber 1 gram, Protein 34 grams, Sugar 22 grams
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