Baked Egg And Canadian Bacon Sandwiches Recipes

Steps:

• Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
• Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
• Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
• Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
• Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

Steps:

• Dip bread slices in beaten eggs. Heat a lightly oiled griddle or frying pan over medium high heat. Cook until browned on both sides. Set aside but keep warm.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon grease in pan and fry remaining two eggs.
• Place one piece of French toast on each of two plates. Place the fried eggs on top of the bread, top the eggs with strips of bacon. Cover with the remaining pieces of French toast. Following that by pouring on the syrup.

Steps:

• Beat eggs lightly in small microwavable bowl; cover loosely with microwaveable plastic wrap. Microwave on HIGH 45 sec.; stir. Cover and return to microwave. Microwave an additional 30 sec.; stir. Let stand, covered, 1 min. or until eggs are set and no visible liquid remains. Stir in mayo, relish and celery salt.
• Heat Canadian bacon as directed on pkg.
• Place 3 slices Canadian bacon on each of 2 of the toast slices; top each with half of the egg mixture and 1 tomato slice. Cover with remaining toast slices.

Steps:

• Heat Canadian bacon as directed on package.
• Meanwhile, beat egg and dressing in small microwaveable bowl with wire whisk until well blended. Microwave on HIGH 1 min., stirring gently every 30 sec. Cover. Let stand 1 min. or until egg is set and no visible liquid remains. (Do not overstir.)
• Cover 1 of the muffin halves with Canadian bacon; top with egg mixture and remaining muffin half.

Steps:

• Preheat broiler.
• Split muffins or halve rolls and spread cut sides with 2 tablespoons butter. On a baking sheet broil muffins or roll halves, cut sides up, about 4 inches from heat until lightly toasted. Divide cheese between bottom halves of muffins or rolls and broil until cheese has just melted.
• In a 10-inch non-stick skillet heat 1/2 tablespoon butter over moderate heat until foam subsides and cook bacon, turning once, until heated through and just golden. Arrange bacon on cheese.
• In same skillet heat remaining 1/2 tablespoon butter over moderate heat until foam subsides and crack eggs into skillet. Season eggs with salt and pepper and cook 2 minutes, or until whites are set on bottom but still runny on top. With spatula gently turn each over and cook 2 minutes more, or until yolks are just set. With a spatula gently transfer 2 eggs to each bottom half and top with remaining muffin or roll halves.

Steps:

• Preheat oven to 325°. In a large bowl, whisk eggs, milk, salt and pepper until blended. Pour into a 13x9-in. baking pan coated with cooking spray. Bake until set, 15-18 minutes. Cool on a wire rack., Meanwhile, toast English muffins (or bake at 325° until lightly browned, 12-15 minutes). Spread 1 tsp. butter on each muffin bottom., Cut eggs into 12 portions. Layer muffin bottoms with an egg portion, a cheese slice (tearing cheese to fit) and Canadian bacon. Replace muffin tops. Wrap sandwiches in waxed paper and then in foil; freeze in a freezer container., To use frozen sandwiches: Remove foil. Microwave a waxed paper-wrapped sandwich at 50% power until thawed, 1-2 minutes. Turn sandwich over; microwave at 100% power until hot and a thermometer reads at least 160°, 30-60 seconds. Let stand 2 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon.
• Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.

Steps:

• Toast and butter English muffin halves.
• Arrange on half of muffin the bacon, egg and cheese. (To melt cheese: place on egg in skillet one minute before removing egg from skillet OR place in toaster-oven for one minute.).
• Top with remaining muffin half.
• Enjoy!