Servings
4
Ingredients
This delicious and rich breakfast is perfect for making ahead and tossing in the oven. You can have your family pick their favorite cheeses and do a variety of versions.
- ¼ cup Cache Valley® butter, melted
- 8 pieces of sourdough sandwich bread, thin sliced
- 4-8 pieces Cache Valley® Cheddar, American, or Pepper Jack Cheese Slices
- ½ cup Cache Valley® Sharp Cheddar, Asiago, or Parmesan Shreads
- 4 Large Eggs
- 4 Strips Bacon or Canadian Bacon
Steps
- Preheat your oven to 400 degrees Fahrenheit and position the rack near the center. On a half-sheet pan, arrange bacon strips and bake for 7 minutes until the fat renders.
- While the bacon cooks, brush one side of each bread slice with melted Cache Valley® butter. After 7 minutes, flip the bacon to one side of the pan. Then, crack four eggs onto the same pan, using the bacon fat to prevent sticking. Cook the eggs for 2-5 minutes, depending on your preference for yolk consistency.
- Next, remove the bacon and eggs from the pan. Place four bread slices, buttered side down, on half of the sheet pan and top with Cache Valley® sliced cheese. On the other half, scatter cheese shreds and place the remaining bread slices on top, forming sandwiches. Return the pan to the oven and bake for about 7 minutes, until the bread is toasted and the cheese has melted.
- To assemble, place a slice of bacon and an egg on each of the bottom bread slices. Finish with the crispy, cheesy top slices. Serve immediately while hot.
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Author Bio
Recipe Author: Lydia Martinez
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