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School Morning Sandwich

EggBaconStove-Top

Time: 25 minutes

Yield: 2 servings

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About

When you're hustling and bustling to get out the door, you can't forget the most important meal of the day! Make sure to grab your backpack (or briefcase) and a School Morning Sandwich as you make your way to the car. While you're heading to homeroom (or the office), you can munch on the toasty bread that grips some melty cheese, fluffy eggs, and crispy bacon. Sounds like a pretty great way to start the day! It's definitely gonna be a good one when you have School Morning Sandwich for breakfast!

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Ingredients

  • 2 tablespoons butter, plus more, to taste
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 pieces sourdough bread
  • 2 slices American cheese
  • 2 slices cheddar cheese
  • 4 strips thick-cut bacon, cooked crisp and drained

Directions

Step 1 -In a skillet over medium-high heat, melt 2 tablespoons of the butter.

Step 2 -Crack the eggs into the melted butter and season with the salt and the pepper. Cook until the bottom is set, about 2-3 minutes.

Step 3 -Flip the eggs and cook, about 1 minute.

Step 4 -Transfer the cooked eggs to a plate and keep them warm.

Step 5 -Evenly spread the extra butter over 1 side of each of the bread slices.

Step 6 -In the same skillet, add 2 of the bread slices buttered-side down and top each with 1 slice of the American cheese, 1 slice of the cheddar cheese, 2 of the cooked eggs, 2 of the bacon slices, and 1 of the bread slices, buttered-side up.

Step 7 -Cook the sandwiches until the bottoms are golden-brown, about 3-4 minutes.

Step 8 -Flip the sandwiches and cook until the reverse sides are golden-brown, about 3-4 minutes.

Step 9 -Cut the sandwiches in half and serve.

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