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I have gotten into the habit of making my boyfriend breakfast sandwiches every now and again so that he will actually EAT breakfast. I make them a dozen at a time so that they will last him at least a week or two, depending on how quickly he eats them. I also tend to change them in one way or another pretty much every time I make them so this was just an experiment for me. I go all out and make it all from scratch, pretty much one at a time, but you do not have to go that route. Making these to begin with is all about convenience, so do what works for you. If you'd rather use English muffins or bagels, go for it. If you want to crack all the eggs in one bowl and divide it among the pan instead of whisking each egg individually, more power to you. This is what works for me. Fair warning: if you do exactly what I did it will take a while to get through everything - it took me probably 4 hours total. You can also prepare each item in whatever order you choose, just make sure the bacon and hash browns have had enough time to cool that they won't start to cook the eggs before you've even gotten the chance to put them in the oven. So, without further ado, my most current recipe for breakfast sandwiches.
Baked Breakfast Sandwiches
(Bacon-and-Cheese-Filled-Baked-Scrambled-Eggs-with-a-Hash-Brown-Bottom-on-a-Whole-Wheat-Buttermilk-Biscuit)
Ingredients:
Hash brown bottom:
2 cups shredded potatoes (frozen can be used as well but I used fresh and grated them myself)
4 tbsp melted butter
1/2 tsp salt
1/4 tsp pepper
Whole wheat buttermilk biscuit:
4 cups whole wheat pastry flour
2 tbsp coconut palm sugar
2 tsp salt
4 tsp baking powder
1 tsp baking soda
1 cup cold butter, cut into small cubes
1.5 cups buttermilk (if you do not have buttermilk, you can substitute 1 cup milk + 1 tbsp white distilled vinegar to 1 cup buttermilk)
2-3 tbsp melted butter + a dash of garlic salt to brush over biscuits
Scrambled eggs:
1 dozen eggs
1 lb bacon
salt
pepper
milk
shredded cheese of your choice
Directions:
1. For hash browns:
a. Preheat oven to 400 F.
b. Spray a muffin tin with oil, I used olive oil in my Misto sprayer.
c. Wash and grate potatoes, then pat potatoes between several layers of paper towels 2-3 times to make sure all water is squeezed out of them.
d. Combine in a bowl with melted butter, salt, and pepper. Spoon about 1 tbsp of potato mixture into each hole and press into the bottom of the pan. You will likely have some potatoes leftover, I just fried mine up in a pan as a cooking snack ;)
e. Bake 15-20 minutes, until browned around the edges. Allow to cool on cooling rack before adding egg mixture.
Baked Breakfast Sandwiches
(Bacon-and-Cheese-Filled-Baked-Scrambled-Eggs-with-a-Hash-Brown-Bottom-on-a-Whole-Wheat-Buttermilk-Biscuit)
Ingredients:
Hash brown bottom:
2 cups shredded potatoes (frozen can be used as well but I used fresh and grated them myself)
4 tbsp melted butter
1/2 tsp salt
1/4 tsp pepper
Whole wheat buttermilk biscuit:
4 cups whole wheat pastry flour
2 tbsp coconut palm sugar
2 tsp salt
4 tsp baking powder
1 tsp baking soda
1 cup cold butter, cut into small cubes
1.5 cups buttermilk (if you do not have buttermilk, you can substitute 1 cup milk + 1 tbsp white distilled vinegar to 1 cup buttermilk)
2-3 tbsp melted butter + a dash of garlic salt to brush over biscuits
Scrambled eggs:
1 dozen eggs
1 lb bacon
salt
pepper
milk
shredded cheese of your choice
Directions:
1. For hash browns:
a. Preheat oven to 400 F.
b. Spray a muffin tin with oil, I used olive oil in my Misto sprayer.
c. Wash and grate potatoes, then pat potatoes between several layers of paper towels 2-3 times to make sure all water is squeezed out of them.
d. Combine in a bowl with melted butter, salt, and pepper. Spoon about 1 tbsp of potato mixture into each hole and press into the bottom of the pan. You will likely have some potatoes leftover, I just fried mine up in a pan as a cooking snack ;)
e. Bake 15-20 minutes, until browned around the edges. Allow to cool on cooling rack before adding egg mixture.
2. Prepare bacon however you want. I made 12 strips of bacon (one per sandwich) and prepared it in the oven on a cooling rack on top of a baking sheet lined with foil at 400 F for 25 minutes (until it was crisp). Allow to cool before adding to egg mixture.
3. Begin preparing biscuits - the recipe I used was originally from Tyler Florence that I modified to make clean and doubled so there would be enough biscuits for all of the sandwiches. I also rolled out my dough a tad too thinly so I used 2 biscuits, one for the top and one for the bottom, rather than cutting one in half:
a. Combine flour, sugar, salt, baking powder, and baking soda in a large bowl and stir together.
b. Cut in the butter using a pastry blender until mixture resembles coarse crumbs.
c. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
d. Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter.
e. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly.
f. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
g. Brush tops of biscuits with garlic butter.
a. Combine flour, sugar, salt, baking powder, and baking soda in a large bowl and stir together.
b. Cut in the butter using a pastry blender until mixture resembles coarse crumbs.
c. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
d. Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter.
e. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly.
f. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
g. Brush tops of biscuits with garlic butter.
4. Prepare eggs:
a. Reduce oven temperature to 350 F
b. Crack one egg into a cup and add to it a splash of milk, salt and pepper to your desired amount, and beat with a whisk. Pour this into one of the holes in the pan.
c. Roughly chop a piece of bacon and add it to the egg, along with a bit of shredded cheese. Be careful to not overflow each hole.
d. Repeat until all holes have been filled.
e. Bake at 350 for 22 minutes, or until a knife inserted into egg comes out clean.
f. When removing, run a knife or a small rubber spatula around the edge of each egg first to try to keep it all in one piece. The hash brown may or may not separate from the egg.
a. Reduce oven temperature to 350 F
b. Crack one egg into a cup and add to it a splash of milk, salt and pepper to your desired amount, and beat with a whisk. Pour this into one of the holes in the pan.
c. Roughly chop a piece of bacon and add it to the egg, along with a bit of shredded cheese. Be careful to not overflow each hole.
d. Repeat until all holes have been filled.
e. Bake at 350 for 22 minutes, or until a knife inserted into egg comes out clean.
f. When removing, run a knife or a small rubber spatula around the edge of each egg first to try to keep it all in one piece. The hash brown may or may not separate from the egg.
5. Assemble! Sandwich an egg between a halved biscuit, or two smaller biscuits as I did, and eat up or wrap in a piece of tin foil. Store in freezer in gallon-sized freezer bags.