Breakfast Sandwich & Fruit Cup Recipe

Breakfast Sandwich Preparation

1. 1

   Cook the Bacon

   In a large skillet over medium heat, add the applewood smoked bacon slices. Cook until crispy, about 5-7 minutes, flipping halfway through. Once done, remove from the skillet and place on a paper towel to drain excess grease.

2. 2

   Scramble the Eggs

   In a bowl, crack the large eggs and whisk them together with salt and black pepper. In the same skillet used for bacon (with some residual fat), pour in the egg mixture. Stir gently over medium heat until the eggs are fully cooked but still creamy, about 3-5 minutes.

3. 3

   Melt the Cheese

   Once the eggs are scrambled, reduce the heat to low and sprinkle the sharp cheddar and gruyere cheese over the eggs. Allow the cheese to melt while stirring gently, about 2 minutes.

4. 4

   Toast the Bread

   In a separate skillet, melt 1 tablespoon of butter over medium heat. Toast the sourdough bread slices on both sides until golden brown, about 2-3 minutes per side.

5. 5

   Assemble the Sandwich

   On two slices of toasted sourdough, layer the cheese and scrambled eggs first, then add two slices of crispy bacon on top. Top with the remaining two slices of sourdough to complete the sandwich.