Nothing Fancy Egg And Bacon Muffin Sandwhich Recipes

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BACON AND EGG SANDWICH

This is our favorite sandwich. The bread can also be toasted. I sometimes make it without the egg for a lighter version.

Provided by cuisinebymae

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5



Bacon and Egg Sandwich image

Steps:

  • Spread 1 slice of bread with Miracle Whip.
  • Add the fried egg.
  • (While the egg is cooking, I flatten it with a metal spatula to break the yolk-it fits the bread better.) Spread the egg thinly with Miracle Whip.
  • Add crisp bacon in a single layer.
  • Next, a layer of tomato slices.
  • Cover with other slice of bread spread with Miracle Whip.

Nutrition Facts : Calories 334.3, Fat 16.4, SaturatedFat 5.2, Cholesterol 212.4, Sodium 880.9, Carbohydrate 26, Fiber 1.2, Sugar 2.3, Protein 19

2 slices white bread
3 slices crisp bacon
1 fried egg
sliced tomatoes
Miracle Whip

BACON-AND-EGG MUFFINS

Great brunch item and has many ways to customize this with egg styles and flavors to add.

Provided by cbauer10

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 40m

Yield 12

Number Of Ingredients 10



Bacon-and-Egg Muffins image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
  • Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
  • Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
  • Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
  • Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Nutrition Facts : Calories 134 calories, Carbohydrate 1.4 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 511.8 mg, Sugar 0.8 g

cooking spray
12 slices bacon
10 eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

EGG-STUFFED BACON AND CHEESE MUFFINS

Enjoy a full breakfast in one loaded muffin: soft-boiled eggs included! Inspired by the beloved muffins from San Francisco bakery Craftsman and Wolves that have taken patrons and TikTok enthusiasts by storm, we gave these muffins a unique spin with crispy bacon and salty Irish Cheddar studded in each bite. Make sure not to overbake--doing so could turn the beautifully jammy eggs to hard-boiled in a matter of minutes. Serve these warm on their own, or with a sprinkle of flaky sea salt and hot sauce for a transportable, savory, breakfast.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 muffins

Number Of Ingredients 16



Egg-Stuffed Bacon and Cheese Muffins image

Steps:

  • Put the bacon in a large skillet and place over medium heat. Cook, flipping occasionally, until golden brown and crispy, about 8 minutes. Drain on a paper towel-lined plate, then finely chop.
  • Meanwhile, fill a large bowl with lots of ice and water; set aside. Bring a large saucepan of water to a boil over medium-high heat. Gently lower 6 of the eggs into the water with a slotted spoon and cook until soft boiled (the whites have set but the yolks are still runny), 5 minutes (see Cook's Note). Transfer the eggs immediately to the ice water bath to stop the cooking and let sit until completely cool, about 15 minutes. Carefully peel the eggs and reserve.
  • Preheat the oven to 425 degrees F and spray a 6-cup jumbo muffin tin generously with nonstick cooking spray.
  • Whisk the flour, baking powder, kosher salt, baking soda, pepper and sugar in a medium bowl until evenly combined. Whisk the vegetable oil, yogurt and remaining 4 eggs in a large bowl until smooth and combined. Stir the flour mixture into the yogurt mixture until just combined (do not overmix), then gently fold in the Cheddar, Pecorino Romano, scallions and reserved bacon until just combined. Transfer to a piping bag or resealable freezer bag and snip the tip. Put a couple tablespoons of flour in a small bowl.
  • Pipe enough batter into each prepared muffin cup to just cover the bottom and help anchor the soft-boiled eggs. Carefully dust the soft-boiled eggs in the flour, shaking off any excess (this will help the batter to adhere), then place 1 upright in each muffin cup. Pipe the remaining batter around and on top of the eggs, making sure the eggs are completely coated. Use a rubber spatula or offset spatula to help smooth out the tops of each muffin (they should look domed).
  • Bake until the muffin tops are light golden brown, the batter is just cooked through and the eggs inside are soft and jammy, about 16 minutes. Let the muffins sit in the tin for just 5 minutes, then transfer to a wire rack. Enjoy warm cut in half with a sprinkle of flaky sea salt and a few dashes of hot sauce. Alternatively, let the muffins come to room temperature, then refrigerate in an airtight container for up to 5 days.

6 slices bacon
10 large eggs
Nonstick cooking spray, for the muffin tin
1 2/3
cups all-purpose flour, plus more for dusting the eggs (see Cook's Note)
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
Pinch of granulated sugar
1/2 cup vegetable oil
1/2 cup nonfat plain Greek yogurt
4 ounces Irish Cheddar, shredded on the large holes of a box grater (about 1 cup)
1/4 cup grated Pecorino Romano (about 1 1/2 ounces)
4 scallions, thinly sliced (about 1/4 cup)
Flaky sea salt and hot sauce, for serving

CANADIAN BACON & EGG SANDWICH

Skip the drive-through. Make this Healthy Living egg sandwich recipe with ranch dressing and Canadian bacon on a whole wheat English muffin.

Provided by My Food and Family

Categories     Breakfast Eggs

Time 7m

Yield Makes 1 serving.

Number Of Ingredients 4



Canadian Bacon & Egg Sandwich image

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.

Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 245 mg, Sodium 1310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g

1 egg
1 Tbsp. KRAFT Lite Ranch Dressing
3 slices Canadian bacon
1 whole wheat English muffin, split, toasted

BACON-EGG ENGLISH MUFFIN

Terry Kuehn of Waunakee, Wisconsin stacks cheese, Canadian bacon and poached eggs on an English muffin to make this appealing eye-opener. Perfect for one, this delicious open-faced sandwich is special enough for guests, too.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6



Bacon-Egg English Muffin image

Steps:

  • Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. Cook, uncovered, until whites are completely set, about 4 minutes. , Meanwhile, spread cream cheese over muffin halves. Top with cheese slices and Canadian bacon. Using a slotted spoon, lift eggs out of water and place over bacon.

Nutrition Facts : Calories 273 calories, Fat 15g fat (7g saturated fat), Cholesterol 247mg cholesterol, Sodium 828mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

1 tablespoon white vinegar
2 large eggs
1 tablespoon cream cheese, softened
1 English muffin, split and toasted
2 slices process American cheese
2 slices Canadian bacon

NOTHINGS

Make and share this Nothings recipe from Food.com.

Provided by April J.

Categories     Dessert

Time 1h20m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 7



Nothings image

Steps:

  • Beat egg whites and salt until very stiff.
  • Add sugars and beat until ver stiff.
  • Add vanilla.
  • Fold in chocolate chips and nuts.
  • Form preferred size and bake on cookie sheet for 1 hour at 200 degrees.
  • Let cool in oven.

Nutrition Facts : Calories 41.4, Fat 2, SaturatedFat 0.7, Sodium 21.6, Carbohydrate 5.8, Fiber 0.4, Sugar 5.1, Protein 0.7

3 egg whites
1 pinch salt
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 cup chocolate chips
1 cup nuts

ROASTED PEPPER, BACON & EGG MUFFINS

This fun and filling sandwich is just as great for lunch, dinner or a quick snack as it is for breakfast. -Louise Gilbert, Quesnel, British Columbia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10



Roasted Pepper, Bacon & Egg Muffins image

Steps:

  • Remove and discard seeds from pepper half. Place cut side down on a baking sheet. Broil 4 in. from the heat until the skin blisters, about 6 minutes. Immediately place pepper half in a small bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin; chop pepper., In a small nonstick skillet coated with cooking spray, saute onion in butter until tender. In a large bowl, whisk the egg whites, eggs, milk, and pepper. Pour into the pan. Add bacon and chopped pepper; cook and stir over medium heat until eggs are completely set., Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately.

Nutrition Facts : Calories 329 calories, Fat 12g fat (5g saturated fat), Cholesterol 229mg cholesterol, Sodium 662mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 6g fiber), Protein 25g protein.

1/2 medium sweet red pepper
1/2 cup coarsely chopped sweet onion
1 teaspoon butter
4 large egg whites
2 large eggs
1 tablespoon fat-free milk
1/4 teaspoon pepper
2 center-cut bacon strips, cooked and crumbled
2 tablespoons shredded reduced-fat cheddar cheese
2 whole wheat English muffins, split and toasted

EGG AND BACON BREAD BOWL MUFFINS

Bread bowls made in a large muffin tin with cheese, egg, and bacon cooked right inside.

Provided by Beth

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 2h30m

Yield 6

Number Of Ingredients 16



Egg and Bacon Bread Bowl Muffins image

Steps:

  • Mix warm water, sugar, and yeast together in a bowl. Proof yeast until it softens and begins to form a creamy foam, 5 to 10 minutes.
  • Spray a large bowl with cooking spray.
  • Stir together 2 3/4 cups flour, salt, pepper, cardamom, ginger, and paprika in the bowl of a stand mixer until well combined. Make a well in the center and pour in the yeast mixture, 1/2 cup almond milk, butter, and egg. Stir with the dough hook attachment on low speed until the dough comes together. If dough sticks to the side of the bowl, add flour, 1 tablespoon at a time, until smooth. If dough is too dry and does not come together, add 1 teaspoon almond milk at a time.
  • Knead dough with the dough hook attachment until smooth and supple, about 6 minutes. Transfer dough to the oiled bowl. Spray additional cooking spray on top of the dough. Cover the bowl with a clean, damp kitchen towel or plastic wrap. Allow dough to rise until doubled in size, about 1 hour.
  • Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut circles with a 4-inch round biscuit or cookie cutter.
  • Lightly oil a large 6-cup muffin tin with cooking spray. Place about 3 dough circles in each cup, overlapping to cover the sides and bottom; press to seal. Set aside to rise for 30 to 45 minutes.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until mostly cooked but slightly underdone, 7 to 10 minutes. Drain bacon slices on paper towels and break each slice into 4-inch pieces.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle a small amount of Cheddar cheese into each muffin cup. Place 2 to 3 pieces bacon on top of each, leaving the underdone ends sticking out to cook as the muffins bake. Crack an egg into each muffin and sprinkle additional Cheddar on top.
  • Bake in the preheated oven until eggs are set but yolks are slightly runny, about 18 minutes.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 52.2 g, Cholesterol 247.3 mg, Fat 17.9 g, Fiber 2 g, Protein 18.5 g, SaturatedFat 7.8 g, Sodium 766.7 mg, Sugar 7.5 g

¼ cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 (.25 ounce) package quick-rise active dry yeast
cooking spray
2 ¾ cups all-purpose flour, or more as needed
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon sweet paprika
½ cup almond milk, at room temperature, or more as needed
3 tablespoons salted butter, melted and cooled to room temperature
1 large egg, at room temperature
6 slices bacon
¼ cup shredded Cheddar cheese
6 large eggs

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