BAKED BRUNCH SANDWICHES
Serving brunch to your bunch is a breeze when you prepare these sandwiches the night before. They combine the flavor of grilled ham and cheese (plus a little zip from Dijon mustard) with the puffy texture of French toast. -Carolyn Herfkens Crysler, Ontario
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Spread mustard on one side of six slices of bread. Layer the ham, cheese and tomato over mustard; top with remaining bread. Butter the outsides of the sandwiches; cut in half. Arrange in a greased 13-in. x 9-in. baking dish. , In a small bowl, whisk the eggs, milk and pepper; pour over sandwiches. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, breakfast sausage, eggs, milk, salt, pepper, shredded mexican cheese blend
Provided by Claire Nolan
Categories Breakfast
Yield 24 sandwiches
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚F (220˚C).
- In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix.
- Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.
- In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17x11 inch baking sheet. Spread evenly and bake for 15-17 minutes.
- Line another 18x13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes.
- Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.
- On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 439 calories, Carbohydrate 33 grams, Fat 23 grams, Fiber 1 gram, Protein 22 grams, Sugar 9 grams
BAKED HAM, EGG AND CHEESE BREAKFAST SANDWICHES FOR A CROWD
The genius move behind these easy sandwiches is cooking enough scrambled eggs for twelve on a baking sheet; no stovetop required. Top with sliced cheese and sandwich between pillowy pull-apart rolls, then let the oven do the rest of the work for you!
Provided by Food Network Kitchen
Time 25m
Yield 12 sandwiches
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of the oven. Preheat the oven to 350 degrees.
- Place two 2-foot-long pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
- Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
- Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
- Add 1 tablespoon of butter to the prepared baking sheet and place in the oven to melt, about 3 minutes. Spread the butter all over the foil with a pastry brush and then pour in the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and return to the oven. Bake until the eggs are completely set, about 10 minutes.
- Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Bake until the cheese is melted, about 5 minutes.
- Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Cut or pull the rolls apart. Serve with hot sauce.
BAKED BREAKFAST SANDWICH
A traditional southern breakfast served often before or after an early morning hunt. Serve with baked grits, coffee, and juice.
Provided by BogeysMom
Categories Breakfast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Trim and butter bread.
- Arrange eight slices buttered side down in 9X13X2 pan.
- Cover with sharp grated cheese.
- Brown bacon, onion, celery, green pepper, salt and pepper together and pour on top of cheese.
- Arrange tomato slices on top of bacon mixture.
- Cover with remaining 8 slices bread.
- Beat together the eggs, milk and mustard and pour over bread.
- Top with more grated cheese.
- Let stand overnight.
- Bake at 350 for 1 hour.
Nutrition Facts : Calories 457.6, Fat 28, SaturatedFat 10, Cholesterol 200.4, Sodium 1030.4, Carbohydrate 33.8, Fiber 2.1, Sugar 4.2, Protein 17
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BAKED CROISSANT BREAKFAST SANDWICHES - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (62)Total Time 30 minsCategory BreakfastCalories 439 per serving
- Preheat oven to 350 degrees. Arrange bottom half of croissants in Ia single layer on a large rimmed baking sheet. Place one slice of ham and one slice of cheese on each croissant.
- In a medium bowl whisk together eggs, milk, salt, and pepper. Pour egg mixture into greased pan or skillet over medium-high heat. Cook for 2-3 minutes. Use a wooden spoon or a rubber spatula to gently stir the eggs, being sure to scrape the bottom of the pan as you are stirring so eggs cook evenly.
- Once eggs begin to look mostly cooked, stir in shredded mozzarella cheese until melted and combined, then finish cooking eggs to your liking. Remove from heat.
- Top ham and cheese with a large scoop of scrambled eggs. Top with second half of the croissant buns. Bake in preheated oven for 10 minutes or until cheddar cheese is melty and croissants are toasted.
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