Best 3 Bacon Egg And Maple Grilled Cheese Recipes

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Indulge in a culinary symphony of flavors with our bacon, egg, and maple grilled cheese sandwich recipes. This harmonious blend of sweet, savory, and smoky elements will tantalize your taste buds and leave you craving more.

**Bacon Egg And Maple Grilled Cheese Sandwich Recipes:**

1. **Classic Bacon, Egg, and Maple Grilled Cheese:**
Experience the timeless combination of crispy bacon, fluffy eggs, and sweet maple syrup sandwiched between two slices of golden-brown, buttered bread. This classic recipe offers a nostalgic taste that never goes out of style.

2. **BLT Grilled Cheese with Maple Mayo:**
Elevate the classic BLT sandwich with the addition of maple mayo. The creamy, tangy spread complements the bacon, lettuce, and tomato perfectly, while the maple syrup adds a subtle sweetness that ties all the flavors together.

3. **Monte Cristo Sandwich with Maple Glaze:**
Indulge in a luxurious Monte Cristo sandwich, featuring layers of ham, turkey, Swiss cheese, and a fried egg, all dipped in a sweet and tangy maple glaze. This decadent sandwich is perfect for a special brunch or lunch.

4. **French Toast Grilled Cheese with Maple Syrup:**
Combine the best of French toast and grilled cheese in this unique and delectable recipe. Thick slices of French toast are filled with your favorite cheese and grilled until golden brown, creating a sweet and savory sandwich that's perfect for breakfast, lunch, or dinner.

5. **Sweet and Spicy Grilled Cheese with Maple Sriracha Sauce:**
For those who love a little heat, this sweet and spicy grilled cheese is a must-try. Pepper jack cheese and Sriracha sauce add a fiery kick, while the maple syrup brings a touch of sweetness to balance out the flavors.

Here are our top 3 tried and tested recipes!

GRILLED BACON, EGG AND CHEESE ZUCCHINI BOATS



Grilled Bacon, Egg and Cheese Zucchini Boats image

Perfect for breakfast, lunch or dinner, these zucchinis boats are filled with eggs, two kinds of cheese, garlic and fresh chives. Grilling them over indirect heat adds a smokey flavor to the eggs and keeps them from drying out. At the end, the boats are wrapped in salty bacon, making them utterly irresistible.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 medium zucchinis (about 1 pound 9 ounces total and/or each about 9 inches long)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/4 cup extra-sharp shredded Cheddar (about 1 ounce)
1/4 cup grated Havarti cheese (about 1 ounce)
1/4 cup finely chopped fresh chives
1/4 cup heavy cream
4 large eggs
1 clove garlic, grated
4 strips bacon

Steps:

  • Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off the middle burner for 3-burner grills or the 2 middle burners for grills with 4 or more burners and keep the other 2 burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (The grill should be around 400 degrees F. Be sure to consult the grill manufacturer's guide for the best results.)
  • Slice the zucchinis down the middle, lengthwise like a hotdog, so that you have 4 long, equal pieces of zucchini. Use a teaspoon to remove the flesh of the zucchini, being sure to leave a 1/4-inch border and to not pierce the bottom of the zucchini. Finely chop 1/2 cup of the zucchini flesh and discard or save the remainder for another use. Place the chopped zucchini flesh into a clean kitchen towel and wring out as much liquid as possible. Place the zucchini flesh into a medium liquid measuring cup or bowl.
  • Flip the zucchini boats over so that the peel side is facing up and brush all four pieces with olive oil. Season the peel side with 1/4 teaspoon salt and a few grinds of pepper, then flip over and season the flesh side with another 1/4 teaspoon salt and a few grinds of pepper.
  • Add the Cheddar, Havarti, chives, cream, eggs, garlic, 1 teaspoon salt and a few grinds of pepper to the liquid measuring cup or bowl with the zucchini flesh. Whisk until well combined. Pour the mixture into the cavity of each zucchini boat.
  • Using both hands to lift the zucchini carefully, place the filled boat in the middle of the grill over indirect heat (where the burner is turned off), cover, and cook until the eggs have puffed up slightly and are just set, 25 to 30 minutes. Use grilling tongs to remove the zucchini to a cutting board. Carefully wrap each zucchini boat in 1 of the bacon strips. Return to the grill over indirect heat and continue grilling, covered, until the eggs are completely set and the bacon is warmed and just crispy, 18 to 20 minutes.

GRILLED CHEESE & CANDIED MAPLE BACON SKEWERS RECIPE BY TASTY



Grilled Cheese & Candied Maple Bacon Skewers Recipe by Tasty image

Here's what you need: sourdough bread slices, unsalted butter, cheddar cheese slices, bacon strips, maple syrup, brown sugar, black pepper

Provided by SpongeTowels

Categories     Breakfast

Time 40m

Yield 2 servings

Number Of Ingredients 7

4 sourdough bread slices
2 tablespoons unsalted butter
4 cheddar cheese slices
8 bacon strips
½ cup maple syrup
⅓ cup brown sugar
black pepper, to taste

Steps:

  • Preheat the oven to 400°F (200°C), and double line a large baking sheet with aluminum foil fitted with a wired rack; set aside.
  • In a small mixing bowl add maple syrup and brown sugar, then mix until combined with no lumps.
  • Place bacon strips evenly on the wired rack and generously brush maple syrup mixture over the top of the bacon and bake for 12 to 15 minutes. Remove from the oven, flip each strip and brush on the remaining mixture. Return to the oven and continue to cook for another 8-10 minutes or until it reaches your desired level of crispiness, then garnish with coarse black pepper.
  • Heat a skillet over medium heat. Butter one side of each slice of bread. Place the buttered side down on the skillet, add 2 slices of cheddar cheese then top with the remaining slice of bread, buttered side out.
  • Cook until bread is toasted and golden and cheese starts to melt, about 2 minutes. Flip, and cook until cheese melty and bread toasted and golden. Remove from heat, and set aside for 5 mins.
  • Cut each grilled cheese sandwich into even 1.5x1.5-inch squares, set aside.
  • Assemble each skewer starting with a grilled cheese square, then bacon strip, alternating until the end by spiralling the bacon strip in-between each square until finished. Serve and enjoy!

Nutrition Facts : Calories 1274 calories, Carbohydrate 89 grams, Fat 67 grams, Fiber 1 gram, Protein 53 grams, Sugar 62 grams

BACON, EGG AND CHEESE SANDWICH



Bacon, Egg and Cheese Sandwich image

For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.

Provided by Ali Slagle

Categories     breakfast, easy, for one, quick, sandwiches, main course

Time 20m

Yield 1 sandwich

Number Of Ingredients 7

Unsalted butter, as needed
1 kaiser roll, split (or 1 bagel, split, or 2 slices of bread, toasted and buttered)
3 slices beef, pork or turkey bacon (not thick-cut), halved crosswise
2 large eggs, beaten with a fork
Kosher salt and black pepper
2 slices American cheese
Ketchup and/or hot sauce (optional)

Steps:

  • Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
  • If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
  • Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
  • Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.

Tips:

  • Use thick-cut bacon for a more satisfying bite.
  • Cook the bacon until it is crispy, but not overcooked. You want the bacon to be able to hold its shape when you bite into it.
  • Use a good quality maple syrup. The real stuff makes all the difference in flavor.
  • Don't be afraid to experiment with different cheeses. A sharp cheddar or a creamy brie would both be delicious in this sandwich.
  • If you don't have a grill, you can cook the sandwich in a panini press or even in a regular skillet. Just make sure to cook it over medium heat so that the cheese has time to melt.

Conclusion:

The bacon, egg, and maple grilled cheese is a delicious and easy-to-make sandwich that is perfect for breakfast, lunch, or dinner. It's a great way to use up leftover bacon and eggs, and it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and tasty meal, give this sandwich a try.

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