Reserve Series
Aged Cheddar Breakfast Sandwich
Prep Time: 5 Min. | Cook Time: 25 Min. | Servings: 4
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Prep Time
5 Min.
Cook Time
25 Min.
Servings
4
Ingredients
- 4 lg. Eggs
- 4 tsp. Butter. Salt & pepper, to taste
- 4 ea. English muffins, split, toasted
- 4 slices Sargento® Reserve Series™ Aged White Cheddar
- 1 med. Avocado, halved, sliced crosswise into thin slices
- 4 slices Tomato
- 4 slices Bacon, cooked, broken in half
- 1 cup Arugula or baby greens, washed
- 4 slices Sargento® Reserve Series™ Aged Gouda
Directions
- Pre-heat oven to 300 degrees Fahrenheit. In a large non-stick skillet, melt 2 tsp. butter over medium-low heat. Swirl pan to distribute butter.
- Crack 1 egg into each side of the pan. Cook until whites are cooked through and egg slightly jiggles when sliding the pan back and fourth. Transfer eggs to a small baking sheet, season with salt and pepper and set aside.
- To Assemble Sandwiches: Place one slice of white cheddar on each toasted bottom of English muffin. Place 3 slices of avocado over cheese, then top each with 1 slice of tomato, 2 half slices of bacon, 1 cooked egg, 1/4 cup arugula, 1 slice of Sargento Aged Gouda Cheese, and English muffin top. Place sandwiches on a small baking sheet lined with foil. Bake for 5-7 minutes or until cheese is melted and egg is warm. Transfer to plates and serve.