Best 2 Breakfast Anytime Sandwiches Recipes
Get ready for a breakfast sensation that will revolutionize your mornings! Say hello to the Breakfast Anytime Sandwiches, a delectable collection of sandwich recipes that will tantalize your taste buds and keep you energized throughout the day.
Our culinary journey begins with the classic Ham, Egg, and Cheese Sandwich, a harmonious blend of savory ham, fluffy eggs, and melted cheese sandwiched between two slices of toasted bread. Next, we venture into the delightful world of the Veggie Delight Sandwich, a vibrant symphony of roasted vegetables, fresh greens, and a tangy dressing, all nestled in a warm and crusty bun. For those who prefer a sweet and savory combination, the Sweet and Savory Crepe Sandwich awaits, a delicate crepe filled with creamy peanut butter, sliced banana, and a drizzle of honey.
But that's not all! The Breakfast Anytime Sandwiches also features the hearty Breakfast Burrito, a flavorful wrap filled with scrambled eggs, chorizo, black beans, and a medley of spices. And for those with a sweet tooth, the Blueberry Pancake Sandwich is a heavenly creation, featuring fluffy pancakes layered with fresh blueberries and a dollop of whipped cream.
These recipes are more than just breakfast options; they are culinary masterpieces designed to elevate your mornings and keep you satisfied until lunchtime. So, let's dive into the world of Breakfast Anytime Sandwiches and discover the perfect sandwich to kick-start your day!
MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES
We've turned the classic spinach and mushroom omelet into a delicious breakfast sandwich that you can enjoy anytime. The trick is to bake the "scrambled" eggs in the oven, and then cut out rounds for each sandwich that you can then freeze.
Provided by Food Network Kitchen
Time 35m
Yield 6 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
- Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
- Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
- Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
- Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
- To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.
BREAKFAST ANYTIME SANDWICHES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- In a large nonstick skillet over medium-high heat, cook bacon until browned, about 4 minutes per side. Drain slices on paper towels, then crumble. Reserve rendered fat in skillet for hash browns, if desired.
- Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).
- Heat an ovenproof 10-inch nonstick skillet over medium-low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. Transfer to broiler, and cook until top is set and puffy, about 1 minute. Remove from oven, and immediately slide onto a cutting board; let rest 1 minute.
- Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each of the English muffins. Transfer to a baking sheet.
- Sprinkle remaining 4 tablespoons cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich, and serve immediately.
Tips:
- Choose hearty bread that can hold up to the fillings, such as sourdough, whole wheat, or multigrain bread.
- Use a variety of fillings to create different flavor combinations. Some popular options include eggs, cheese, bacon, ham, avocado, and tomato.
- Season the fillings to taste with salt, pepper, and other spices.
- Cook the eggs to your desired doneness. Over-easy eggs are a popular choice for breakfast sandwiches.
- Assemble the sandwiches by placing the fillings between two slices of bread.
- If desired, grill or pan-fry the sandwiches until the bread is golden brown and the cheese is melted.
- Serve the sandwiches immediately with your favorite sides, such as fruit, yogurt, or hash browns.
Conclusion:
Breakfast sandwiches are a delicious and versatile meal that can be enjoyed any time of day. With endless possibilities for fillings and combinations, there is a breakfast sandwich out there for everyone. Try experimenting with different ingredients and flavors to create your own favorite breakfast sandwich recipe.
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