Yields: 3 servings Prep time: 10 min Cook time: 20 min
Ingredients: • 6 eggs • 4 tablespoons milk • 6 slices thick cut bacon (cut in half before cooking) • ½ cup cheddar cheese (shredded) • ½ teaspoon black pepper • 1 teaspoon hot sauce (your choice) • 2 avocados • juice from ½ lime • ½ teaspoon sea salt • 2 tablespoons butter (softened) • 6 slices sourdough bread (or any other thick sliced bread)
TOOLS NEEDED: (click to purchase)
CAST IRON SKILLET (10 IN.)
3.CLAD CERAMIC COATED NON-STICK FRY PAN (11 IN.)
TRI-PLY HEAVY GAUGE NON-STICK GRIDDLE (19 IN.)
1. Heat the cast iron skillet over medium heat. Cook the bacon strips until crispy, (about 10 minutes.) Set aside on paper towels. Reserve 2 tablespoons of the bacon grease.
2. Add eggs, milk, hot sauce, and pepper to a mixing bowl. Wisk together.
3. Heat the 3.Clad non-stick fry pan over low-medium heat and add bacon grease. Once hot, add in the eggs and scramble, (about 3-4 minutes.) Set aside.
4. For the avocado spread, mash up 2 avocados in a bowl using a fork. Then add lime and salt. Mix thoroughly.
5. Heat griddle over two burners set at medium-low. Start preparing the sandwiches right away so that the avocado doesn't brown. Spread the butter on one side of each bread slice.
6. Lay three of the buttered bread slices, butter side down, onto the griddle.
7. Put 4 slices of bacon on each slice of bread and then sprinkle cheese on top.
8. Add on a couple spoonful of eggs. Spread avocado onto the other 3 slices of bread. Then place on top of the grilling slices. Cook for 3 minutes.
9. Flip and cook for another 3 minutes, or until both sides are browned.
10. Cut and serve right away.
Enjoy!
Back to School Breakfast Sandwiches
Yields: 3 servings Prep time: 10 min Cook time: 20 min
Ingredients: • 6 eggs • 4 tablespoons milk • 6 slices thick cut bacon (cut in half before cooking) • ½ cup cheddar cheese (shredded) • ½ teaspoon black pepper • 1 teaspoon hot sauce (your choice) • 2 avocados • juice from ½ lime • ½ teaspoon sea salt • 2 tablespoons butter (softened) • 6 slices sourdough bread (or any other thick sliced bread)
TOOLS NEEDED: (click to purchase)
CAST IRON SKILLET (10 IN.)
3.CLAD CERAMIC COATED NON-STICK FRY PAN (11 IN.)
TRI-PLY HEAVY GAUGE NON-STICK GRIDDLE (19 IN.)
1. Heat the cast iron skillet over medium heat. Cook the bacon strips until crispy, (about 10 minutes.) Set aside on paper towels. Reserve 2 tablespoons of the bacon grease.
2. Add eggs, milk, hot sauce, and pepper to a mixing bowl. Wisk together.
3. Heat the 3.Clad non-stick fry pan over low-medium heat and add bacon grease. Once hot, add in the eggs and scramble, (about 3-4 minutes.) Set aside.
4. For the avocado spread, mash up 2 avocados in a bowl using a fork. Then add lime and salt. Mix thoroughly.
5. Heat griddle over two burners set at medium-low. Start preparing the sandwiches right away so that the avocado doesn't brown. Spread the butter on one side of each bread slice.
6. Lay three of the buttered bread slices, butter side down, onto the griddle.
7. Put 4 slices of bacon on each slice of bread and then sprinkle cheese on top.
8. Add on a couple spoonful of eggs. Spread avocado onto the other 3 slices of bread. Then place on top of the grilling slices. Cook for 3 minutes.
9. Flip and cook for another 3 minutes, or until both sides are browned.
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