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Tuesday, January 17, 2017

Bacon, Egg & Chicken Breakfast Sandwich

1 teaspoon of butter (for cooking the eggs)
butter (for your english muffins)
2 large eggs
1 piece of american cheese
2 pieces of swiss cheese
3 med-large chicken tenders (we use Bell & Evans which are the best ever and we get them from Whole Foods)
2 english muffins
3 strips pre-cooked bacon (we use the Kirkland Bacon from Costco)
salt and pepper to taste

Place your chicken tenders in the oven and cook per package directions. Remove from the oven and cut in half , or to a smaller size so they will fit on your english muffins. Set aside while you cook your other ingredients.

Place your eggs in a bowl and scramble lightly with a fork. Add salt and pepper to taste.

Put eggs in a small skillet with 1 teaspoon of butter and cook until fried on both sides.

This is the important part... butter your english muffins and place on a baking sheet with your precooked bacon. Turn on the broiler and cook for about 3-5 minutes, or until bacon is all bubbly and english muffins just start to brown on the edges.

Take out of the oven and pat bacon with a napkin to remove excess grease. Put your cheese on the english muffins and add your bacon on top of that. Top your bacon with your fried eggs and add the chicken on top of that.

There you go... you now have a Bacon, Egg & Chicken Sandwich!

Serve immediately and enjoy!

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