You Can Get Two Bacon Egg Cheese Breakfast Sandwi For the bacon: line two baking sheets with parchment paper and set one aside. add the bacon to one of the baking sheets and transfer to the oven on the middle rack. turn the oven to 400. bake until the bacon is crisp, about 18 20 minutes. remove from the oven and transfer the crispy bacon to a paper towel lined plate. Place 3 large eggs and 1 8 teaspoon kosher salt in a medium bowl and whisk with a fork until combined with no streaks of egg whites. transfer the bacon to a paper towel lined plate. drain and discard the bacon fat in the skillet, then wipe the skillet clean with a paper towel. return the skillet to medium heat.
Air Fryer Bacon Egg And Cheese Breakfast Sandwich My Pretty Brown Eats Crack all 12 eggs in a big bowl, add salt and pepper and the splash of cream, then whisk until well combined. add the chives, and gently fold until mixed. pour the mixture into the prepared pan. sprinkle with cheese evenly. bake until the eggs are just set, about 15 minutes. Heat oven to 350°f. unroll dough on work surface; separate into triangles. top each triangle with bacon, scrambled egg and cheese. roll up loosely as directed on can. place on ungreased cookie sheet; curve into crescent shape. brush with beaten egg; sprinkle with pepper. Bake bacon until crisp, 25 to 35 minutes. using 2 spatulas, transfer bacon, flat bottom side up, to a paper towel lined plate to drain. pour rendered bacon fat into a small bowl and set aside (you should have about 2 tablespoons 30g). once bacon is cooled, use a sharp knife to cut bacon into 2 equal squares; set aside. Cover a sheet pan with aluminum foil (for easy cleanup) and place the bottom rolls on it. add a layer of cheese, egg, then cooked bacon evenly over the bottom of the bread. return the tops of the rolls. bake at 350 for 13 15 minutes until the sliders are warmed through and the cheese is melted. remove, slice and serve immediately.
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