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Breakfast egg and bacon club recipe

Breakfast egg and bacon club recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Bacon

A real classic, this breakfast club sandwich will put a smile on your face. Perfect for impressing friends who come to stay and ideal for those mornings after the night before!

2 people made this

IngredientsMakes: 4 sandwiches

  • 400g cherry tomatoes, on the vine
  • 1 tablespoon spray oil
  • 8 rashers smoked back bacon
  • 4 medium eggs
  • 12 slices wholemeal farmhouse bread, toasted
  • 4 tablespoons reduced fat cream cheese
  • 25g watercress
  • 2 tablespoons low fat mayonnaise

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat the oven to 200 C / Gas 6.
  2. Place the tomatoes on the vine in a small roasting tin and spray with oil.
  3. Roast for 15 to 20 minutes. Once tender, yet still holding their shape, remove from the oven and pull gently from the vine.
  4. Meanwhile grill the bacon for 4 to 5 minutes or until crispy. Fry the eggs in a non-stick pan over a medium heat with some spray oil for 2 to 3 minutes.
  5. Spread 4 slices of the toast with the cream cheese and top with the watercress then the bacon.
  6. Spread a further 4 slices of toast with the mayonnaise and top with the tomatoes and then the egg. Add the remaining 4 slices of toast and secure with a wooden skewer. Serve hot.

Tip

You might prefer to try poached or scrambled eggs. You can also try this with other types of bread or a breakfast muffin.

See it on my blog

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Bacon Crouton Breakfast Casserole

Who knew? Croutons are my new secret weapon in my quest to make new and interesting breakfast casseroles. As I made this dish, I felt like I was on the show Chopped. I didn't have high expectations - thinking I was using a mystery ingredient in place of something more fitting. I couldn't have been more wrong. This casserole was fantastic! It had just the right amount of bacon. The croutons softened, but still held their shape. The vegetables added the perfect amount of freshness. Someone in the test kitchen said, "It reminds me of pizza. I'm not sure exactly why." I understood what they meant. This dish was even better as reheated leftovers, just as pizza often is. I loved this recipe and I'll make it again for sure. (This recipe was submitted in 2007. It was tested and photographed in August 2015.)



How To Make a Bacon Crouton Breakfast Casserole

Over medium-high heat, saute the pepper and mushrooms in the retained bacon grease. Cooking until tender. Drain over paper towels. Set aside.

Preheat oven to 325 degrees.

Prepare a medium-small baking dish (like 7x7 inch) with a light coating of cooking spray.

Layer the croutons in the bottom of the dish and drizzle evenly with melted butter.

In a medium bowl, whisk together the eggs, milk, crumbled bacon, 1/2 of the cheese, peppers, onion, mushrooms, mustard, salt, and pepper. Pour this mixture over the croutons. Top the casserole with the remaining shredded cheese.

Bake for 40 to 45 minutes until eggs are set and a knife inserted in the center comes out clean.

Let the casserole stand 10 minutes. Cut into equal portions and serve warm.



Cooking Notes From Mr Breakfast

I deviated from the submitted recipe just slightly. I replaced the green onion with 1/4 cup chopped white onion which I sauteed with the green pepper. Rather than mixing most of the ingredients together, I created layers: 1) butter soaked croutons 2) vegetables 3) bacon 4) cheese and 5) the beaten egg mixture. I don't think that it impacted the outcome very much. I mostly did that for the pictures.

I used an 8 x 8-inch pan. I believe it would have been better in a 7 x 7-inch pan as the recipe indicates. My pieces were just a tad too flat.


You could use really dry bread in place of the croutons, but if you have seasoned croutons like garlic or herb, use those. It makes this familiar family dish taste fancy and people will ask you what your secret is.


4 eggs
4 slices of bacon, cooked
4 tortillas
taco cheese
salsa
butter (for cooking)

  1. Scramble up the eggs in a bowl.
  2. Heat up a skillet with a small sliver of butter. Once the butter is completely melted, pour the eggs onto the hot skillet.
  3. Scramble until the eggs are completely cooked through.
  4. Separate the eggs into four tortillas. Crumble the bacon and sprinkle on, along with the taco cheese and salsa.
  5. Serve immediately.

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Let’s face it. The best sandwiches are breakfast sandwiches. The world eats breakfast hundreds of different ways but the breakfast sandwich is simple, hearty, and, in our humble opinion, one of the best way to fuel up in the AM. And there are so many ways to enjoy it: gooey, runny eggs , hearty slices of bacon (save the bacon fat!), and roasted tomatoes are all things that motivate us to hop out of bed just a little earlier. But there’s a lot more to breakfast sandwiches than the classic egg and cheese combos: here are our 17 best breakfast sandwich recipes.

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Burrata and Marinated Cherry Tomato Sandwiches

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Peanut Butter and Bacon Sandwich

Bring out peanut butter’s savory side by topping it with a few strips of smoky bacon—cooked extra-crisp to hold up against sogginess. On hearty whole-wheat bread, it’s the kind of sandwich you may not be able to wait until lunchtime to eat. Get the recipe for Peanut Butter and Bacon Sandwich »

Smoked Gouda and Apple Butter Sandwich

It’s autumn on a slice of bread: sourdough spread with rich apple butter, topped with slices of mild smoked gouda and a sprinkle of flaky sea salt. Get the recipe for Smoked Gouda and Apple Butter Sandwich »

Ham, Cheese, Egg, and Lemon Sandwiches

Lemon curd and goat cheese lends this breakfast sandwich a pleasing tanginess. Get the recipe for Ham, Cheese, Egg, and Lemon Sandwiches »

Chicken and Egg Club Sandwich

A toasted poppy seed bagel is piled high with crisp greens, oven-dried tomatoes, roasted chicken, bacon, a fried egg, and homemade buttermilk dressing for a decadent spin on the traditional club sandwich. Get the recipe for Chicken and Egg Club Sandwich »

Ricotta and Honey Sandwich

A dollop of ricotta on earthy-sweet oat bread is delicious add a drizzle of sourwood honey and it’s elevated to the exquisite. (For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.) Get the recipe for Ricotta and Honey Sandwich »

Sharp Cheddar Sandwich

Dense rye bread is the perfect base for a generous smear of not-too-spicy whole-grain mustard topped with thin slices of a sharp cheddar. Get the recipe for Sharp Cheddar Sandwich »

Nutted Cheese Sandwich

Chock Full o’Nuts, the storied chain of New York City lunch counters, serves this sweet sandwich of date-nut bread, cream cheese, and walnuts. Get the recipe for Nutted Cheese Sandwich »

Ham and Hard-Boiled Egg Sandwich

Ham and eggs may be a breakfast classic, but they’re even better for lunch: try sliced or quartered hard-boiled eggs layered with a salty ham and a bit of mayo on a hearty white bread. Get the recipe for Ham and Hard-Boiled Egg Sandwich »

Fromage Blanc, Banana, and Membrillo Sandwich

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Instructions

Preheat oven to 350°F. Cook bacon in large skillet until crisp. Drain bacon on paper towels crumble and set aside. Remove all but 2 tablespoons drippings from skillet. Add onion to skillet cook and and stir 3 minutes or until softened.

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

Beat eggs in medium bowl with wire whisk. Add milk, mustard, pepper and nutmeg mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.


Tater Tot Breakfast Casserole

This post may contain affiliate links. Read my disclosure policy.

Tater Tot Breakfast Casserole is an easy breakfast recipe for a crowd. Bacon, eggs, frozen tater tots and cheddar cheese make a perfect one pan brunch dish!

Breakfast Casserole is one of the easiest, most popular Breakfast Recipes for a crowd on this site! It comes together in minutes and is perfect for Christmas morning, Easter brunch, or just a casual weekend.

TATER TOT BREAKFAST CASSEROLE

This Tater Tot Breakfast Casserole is all the best parts of breakfast comfort food that your whole family loves, wrapped up in one easy to make dish. Crispy bacon, melty cheddar, and tasty potatoes in an easy eggy quiche is the ultimate breakfast recipe.

Ready in an hour, Tater Tot Breakfast Casserole could not be an easier recipe. Using frozen tater tots and bagged shredded cheddar cheese is not only a time saver, it makes doubling this recipe easy and affordable. Buy your tots and cheese in bulk to make two Tater Tot Breakfast Casseroles at once and freeze one for later.

Tater Tot Breakfast Casserole is a great overnight breakfast casserole for Christmas morning or Easter brunch. You can assemble this easy recipe night before and store in the refrigerator to make breakfast a breeze on a busy morning.

Like other Tater Tot Casseroles, this Tater Tot Breakfast Casserole recipe can be altered easily to make sure your whole family loves it. Don’t want to use bacon? Try sautéed veggies instead or leftover chicken breast. Lighten up the egg mixture by using egg whites or leave out the frozen tater tots for a low carb breakfast casserole.

Serve your Tater Tot Breakfast Casserole with topping options like sour cream, Salsa, chives, and ketchup. If you are serving for a brunch, you can make Biscuits & Gravy and double the gravy to make this breakfast casserole the ultimate comfort food dish.

Make Ahead Tater Tot Breakfast Casserole

Tater Tot Breakfast Casserole can be made ahead and kept for up to 3 months in the freezer. Prepare and cook the casserole as usual, then allow to cool completely. Cover cooled breakfast casserole tightly with plastic wrap and then aluminum foil. Keep in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350 degrees for 20-25 minutes.

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Preparation

Step 1

Preheat oven to 425°. Toss bread and ¼ cup oil on a rimmed baking sheet season with salt. Toast until croutons are deep brown and crisp, 15–20 minutes. Let cool.

Step 2

Meanwhile, pulse red peppers, chiles, paprika, and ¼ cup oil in a food processor. Transfer pepper purée to a large bowl stir in cream and season with salt. Add croutons and toss until evenly coated.

Step 3

Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4–6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7–10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1–2 minutes.

Step 4

Transfer crouton mixture to a 13x9" baking dish, pressing down on bread to submerge in sauce scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight.

Step 5

Preheat oven to 450°. Bake casserole, uncovered, until top is golden brown, 35–45 minutes. Make 6 wells on surface of casserole with a large spoon and crack eggs into each well season with salt. Bake again until whites are set but yolks are still runny, 10–12 minutes. Let cool 10 minutes, then top with parsley.

How would you rate Spanish Breakfast Casserole with Eggs and Bacon?

Forgot to add that I used a baguette and a half instead of bread. It created a heavier mixture which was wonderful and when I baked the croutons they didn’t burn and were perfect at 450

Great recipe- rave reviews- because I can’t have dairy added coconut cream instead. My friend doesn’t like bacon so used soy chorizo instead. Will definately make it again

I am definitely saving this to make again later-It was kind of like a breakfast dressing, light, fluffy and comforting. But I wanted to echo the comments before mine. I took them into consideration before I made this and I was really happy with the results–folks even asked for the recipe. I made a handful of tweaks based on personal preference/what was available to me, but here are the important ones: _Two 16oz. Jars of Roasted Red Peppers was a great and needed change in order to make sure there was liquid to submerge the bread in. This was the biggest change I made from the original recipe, but in just one of those jars was at most 4.5 peppers, and with their note of getting about 12 peppers in–I feel justified in recommending this change. _Have some extra cream on hand just in case you feel like you need help "submerging" the croutons in the baking dish. _Baked at 350. The final result was moist but not wet (and more importantly not dry) texture with a crispy top, and I can't wait to eat again.

I am definitely saving this to make again later-It was kind of like a breakfast dressing, light, fluffy and comforting. But I wanted to echo the comments before mine. I took them into consideration before I made this and I was really happy with the results–folks even asked for the recipe. I made a handful of tweaks based on personal preference/what was available to me, but here are the important ones: _Two 16oz. Jars of Roasted Red Peppers was great and needed change in order to make sure there was liquid to submerge the bread in. This was the biggest change I made from the original recipe, and maybe with this entirely changed what was the intended texture, but again, we were into it. However, in just one of those jars was at most 4.5 peppers, and with their note of getting about 12 peppers–I feel justified in recommending this change. _Have some extra cream on hand just in case you feel like you need help in the "submerging" in the baking dish. _Baked at 350 The final result was moist but not wet (and more importantly not dry) texture and I can't wait to eat again.

This is a great recipe. The typo is that 4 - 12 oz jars of roasted red peppers are required. Everything else is correct when you have that liquid. Also I used Parmesan on the eggs at the end as suggested but this could also benefit from the richness of some feta. Used basil instead of parsley because it was handy.

Thanks to those who commented earlier, this dish turned out well. I lowered the temp for the croutons and overall bake. That said, I’m also wondering if the liquid measurements are correct - there was no liquid into which I was to submerge the croutons. Also, the ingredient list states 1/2 c +3 tbsp olive oil, but there only seems to be a requirement for 1/4 c + 1/4 c - where is the remaining 3 tbsp to be used? I would make this again, but would add 1/2-1 c additional whipping cream.

I had a similar experience to Chikde, the oven temps seemed way too high. The croutons were too dry, crunchy, and took on too much color. There was zero sauce leftover after adding the pepper mixture and cream, maybe because the bread was too dried out. The final bake also burned the outside of the bread, just way too hot. I'll try it again, but with lower temps. Also may switch to half and half and double the amount to try and create some sauce.

Our experience was fairly good overall, with the following notations: 425 for toasting the bread was too high (our oven temp is correct), suggest 350 and maybe a bit more time and 1/3C olive oil. The 4 2 oz jars of peppers is just wrong. Use 8 oz. of roasted red peppers. We happened to use chipotle peppers in adobo rather than the Fresno chilis, minus the seeds, worked well. We added some sautéed mushrooms to the onions, nice. Could make with 8 eggs easily. MOST IMPORTANTLY: don’t bake it at 450, it’ll burn. Bake at 350, then increase to 425 - 450 after adding the eggs. Also, not sure where all the sauce for “submerging” the bread is supposed to come from, there isn’t that much, it’s all in the bread. We topped with some shredded Parmesan and cilantro, served with salsa and avocado slices on the side. Would definitely make again with the above changes.

Could someone who made this please clarify the four 2 ounce jar of roasted red peppers? There is no way 8 ounces of jarred red peppers is actually 12 peppers?


  • Are you looking for more breakfast casseroles? How about this BREAKFAST CASSEROLE from The Recipe Critic
  • Maybe you would like this Easy Hashbrown Breakfast Casserole from A Mind Full Mom.
  • Now, this TATER TOT BREAKFAST CASSEROLE from Real Housemoms looks like something my family would like!


Recipe Summary

  • 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
  • 1/4 cup extra-virgin olive oil
  • 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
  • 1 large onion, halved and thinly sliced
  • One 28-ounce can whole Italian tomatoes&mdashdrained, chopped and patted dry
  • 1/2 teaspoon crushed red pepper
  • 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
  • 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
  • 2 tablespoons snipped chives
  • 1 3/4 cups low-sodium chicken broth
  • Salt
  • 8 large eggs
  • Hot sauce, for serving

Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.

Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain reserve 2 tablespoons of the fat in the skillet.

Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.

Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.

Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.