DELI BREAKFAST SANDWICH RECIPES

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BREAKFAST BAGEL SANDWICH RECIPE - FOOD.COM



Breakfast Bagel Sandwich Recipe - Food.com image

I love to make these on the weekends! It's so versatile, too...you can mix & match your favorite bagels, cheeses and meats to create your own personal touch!

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 5

1 bagel (flavor of your choice- I prefer Everything or Egg bagels)
1 egg
1 slice cheese (flavor of your choice- I prefer American)
2 pieces deli ham (any breakfast meat) or 2 pieces Canadian bacon (any breakfast meat)
1 tablespoon butter

Steps:

  • Place bagel in toaster and toast as desired.
  • Over medium heat, fry egg in frying pan.
  • Turn off heat but, leave pan on burner.
  • Place meat on top of egg and then the cheese on top of the meat.
  • Cover with a lid and let the heat melt the cheese.
  • Butter toasted bagel.
  • Place egg, meat, and cheese pile on one half of bagel and top with the other half.
  • Slice in half and enjoy!

Nutrition Facts : Calories 738.3, FatContent 38.7, SaturatedFatContent 20, CholesterolContent 295.9, SodiumContent 1629.8, CarbohydrateContent 61.4, FiberContent 2.4, SugarContent 0.4, ProteinContent 34.5

BEST REUBEN BREAKFAST SANDWICH - HOW TO MAKE REUBEN ...



Best Reuben Breakfast Sandwich - How to make Reuben ... image

Tired of the typical BEC? This Reuben Breakfast Sandwich recipe from Delish.com is the swap your morning routine needs.

Provided by Laura Rege

Categories     breakfast

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 16

1/3 c.

mayonnaise

2 tbsp.

ketchup

2 tbsp.

pickle relish

1 tsp.

fresh lemon juice

1 tsp.

yellow mustard

1/2 tsp.

Worcestershire sauce

4

Brussels sprouts, halved, cored and finely shredded

1

extra-virgin olive oil

2

fresh lemon juice

Kosher salt

Freshly ground black pepper

2 tbsp.

extra-virgin olive oil, divided

4

large eggs

4 tsp.

slices deli-sliced corned beef

8

slices Sargento® Sliced Swiss Natural Cheese

4

English muffins, split and lightly toasted

Steps:

  • Make the dressing: In a small bowl, combine all the dressing ingredients, set aside. Make the slaw: In a medium bowl, combine the Brussels sprouts with oil and lemon juice. Season with salt and pepper and toss to coat. Set aside. Make the sandwich: In a large nonstick skillet, heat 1 tablespoon of oil over medium. Crack eggs into the pan. Season with salt and pepper. Cook for 2 minutes, or until white is almost completely set. Flip and cook 1 to 2 minutes more until the yolk is just barely runny. Remove eggs to a plate and keep warm. Add remaining tablespoon of oil to the skillet and return to medium heat. Fold each piece of corned beef in thirds and arrange in skillet. Top each piece of corned beef with 2 slices of Swiss cheese. Cover skillet and cook until cheese is melted and corned beef is warmed, 1 to 2 minutes.  Spoon dressing over the bottom of each English muffin and top each with an egg and a piece of cheese-topped corned beef. Pile slaw on top, sandwich, and serve.

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