Breakfast Sandwiches
Directions
- 1Lay bacon strips on a parchment-lined baking sheet.
- 2Lay bacon strips on a parchment-lined baking sheet.
- 3Lay bacon strips on a parchment-lined baking sheet.
- 4Place in the oven at 400 degrees and cook until the bacon's crispy.
- 5Place in the oven at 400 degrees and cook until the bacon's crispy.
- 6Place in the oven at 400 degrees and cook until the bacon's crispy.
- 7Crack twelve farm fresh eggs into a bowl.
- 8Crack twelve farm fresh eggs into a bowl.
- 9Crack twelve farm fresh eggs into a bowl.
- 10Add about a third of a cup of heavy cream, salt and pepper.
- 11Add about a third of a cup of heavy cream, salt and pepper.
- 12Add about a third of a cup of heavy cream, salt and pepper.
- 13Whisk together.
- 14Whisk together.
- 15Whisk together.
- 16Pour the eggs onto an oiled 9x13 pan.
- 17Pour the eggs onto an oiled 9x13 pan.
- 18Pour the eggs onto an oiled 9x13 pan.
- 19Top with some diced bell pepper and onion.
- 20Top with some diced bell pepper and onion.
- 21Top with some diced bell pepper and onion.
- 22Pull the bacon out of the oven and transfer it to some paper towels to drain.
- 23Pull the bacon out of the oven and transfer it to some paper towels to drain.
- 24Pull the bacon out of the oven and transfer it to some paper towels to drain.
- 25Stick your eggs in the oven and bake at 350 for about 15 minutes.
- 26Stick your eggs in the oven and bake at 350 for about 15 minutes.
- 27Stick your eggs in the oven and bake at 350 for about 15 minutes.
- 28Slice your eggs into six sections.
- 29Slice your eggs into six sections.
- 30Slice your eggs into six sections.
- 31Slice your English muffins in half and lay them out to assemble.
- 32Slice your English muffins in half and lay them out to assemble.
- 33Slice your English muffins in half and lay them out to assemble.
- 34Add a square of your egg onto the bottom half of your English muffins.
- 35Add a square of your egg onto the bottom half of your English muffins.
- 36Add a square of your egg onto the bottom half of your English muffins.
- 37Top them with whatever cheese your little heart desires.
- 38Top them with whatever cheese your little heart desires.
- 39Top them with whatever cheese your little heart desires.
- 40Slice your bacon in half and add that.
- 41Slice your bacon in half and add that.
- 42Slice your bacon in half and add that.
- 43Add the tops back on.
- 44Add the tops back on.
- 45Add the tops back on.
- 46Wrap them in plastic wrap or foil.
- 47Wrap them in plastic wrap or foil.
- 48Wrap them in plastic wrap or foil.
- 49Store them in the freezer or the refrigerator.
- 50Store them in the freezer or the refrigerator.
- 51Store them in the freezer or the refrigerator.
Ingredients
- 1.5 pounds thick cut bacon
- 1.5 pounds thick cut bacon
- 1.5 pounds thick cut bacon
- 12 eggs
- 12 eggs
- 12 eggs
- 0.33 cup heavy cream
- 0.33 cup heavy cream
- 0.33 cup heavy cream
- salt
- salt
- salt
- pepper
- pepper
- pepper
- diced bell pepper
- diced bell pepper
- diced bell pepper
- diced onion
- diced onion
- diced onion
- Texas-sized English muffins
- Texas-sized English muffins
- Texas-sized English muffins
- cheese
- cheese
- cheese
Equipment
parchment paperbaking sheet9x13 panwhisktongsknifeplastic wrap or foil
Tips
- Microwave the sandwiches for one minute and air fry to reheat if refrigerated.
- Microwave for 2-3 minutes and air fry to reheat if frozen.