Monday, November 19, 2012

My Kinda Breakfast Sandwich

Yvonne and I both moved recently and we both realized we have waaaaay too much stuff. So this past weekend, Yvonne and her boyfriend Earl had a yard sale and my husband and I brought over a few items to sell. Getting up super early on a weekend is never fun, but this breakfast sandwich made it all worthwhile. I call our collaboration "My Kinda Breakfast Sandwich" because it's "kinda" on the healthy side if you disregard the fact that it has bacon in it, and not just regular bacon, we're talking MAPLE Bacon. The slight sweetness of the bacon was not overpowering and was a perfect compliment to the rest of the ingredients.

Like many of our recipes, this recipe is a great guideline and can be customized using your own favorite ingredients.

We hope you'll try this recipe for "My Kinda Breakfast Sandwich" and that it becomes your kind as well!

My Kinda Breakfast Sandwich
Serves 6

8 large or extra large eggs
3 tablespoons milk
Salt & Pepper to taste
1 orange bell pepper diced (red would be good too)
4 tablespoons unsalted butter
12 slices of bacon (we used Maple Bacon)
2 tomatoes thinly sliced
2 avocados thinly sliced
12 slices for Whole Grain Sourdough Wheat Bread (or any bread of your choice)
6 slices of cheese (we used Colby Jack)
Softened butter for the toast


Preheat oven to 425 degrees farenheit.

Cook bacon to desired doneness and set aside.

Crack eggs into a medium sized bowl. Add milk, salt and pepper and whisk to combine. Set aside.

Melt butter in a medium sized non-stick skillet over medium heat. Add diced bell pepper and saute for 2 minutes or until softened.

When bell peppers have been softened to your desired doneness,  reduce heat to medium-low. Re-whisk the eggs and add to the skillet. Cook allowing eggs to set while running a rubber spatula around the edges and tilting the pan to allow more egg to run to the edges (similar to how you would make a Frittata). When eggs are set but still slightly runny on top, place the skillet in the oven to cook the top of the eggs. This process takes a few minutes. Keep an eye on the eggs and remove when set on top.

Remove from oven and allow eggs to set for a few minuites. Then slice into wedges for your sandwiches.

Altenatively you can just scramble the eggs with the peppers.

Assemble the Sandwiches:

Toast the bread and spread with butter.

Place cheese on four of the toasted/buttered bread slices.

Place a wedge of egg on top of the cheese. Top with 2 slices of cooked bacon.

Top with sliced tomatoes and avocado.

Top with another piece of buttered toast.

Serve warm and enjoy!

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