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Bacon, Egg & Cheese Sandwiches

Bacon, Egg & Cheese Sandwiches

with a Potato, Pepper & Cilantro Hash | 2 Servings

Brunch
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Breakfast sandwiches are easy enough to come by, but a full-blown brunch bonanza such as this? That’s another story! Luckily, we’re covering the ingredients and the recipe—all you need to do is whip it up and chow down. Let us formally introduce you to our ultimate BEC. There’s bacon-fat-fried eggs, crispy bacon, and toasty buns covered in melty Monterey Jack. We’ve also added a potato, pepper, and onion hash tossed with chopped cilantro on the side. So, pour yourself a cup of coffee (or a mimosa), take a bite, then take on your day.

Allergens:EggsWheatMilkSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

12 ounce

Potatoes

1 unit

Yellow Onion

1 unit

Long Green Pepper

¼ ounce

Cilantro

1 tablespoon

Fry Seasoning

4 tablespoon

Ketchup

4 ounce

Bacon

2 unit

Eggs

(ContainsEggs)

2 unit

Potato Buns

(ContainsEggs, Wheat, Milk, Soy)

½ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories980 kcal
Fat48 g
Saturated Fat20 g
Carbohydrate98 g
Sugar22 g
Dietary Fiber5 g
Protein29 g
Cholesterol260 mg
Sodium1470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Halve, peel, and dice half the onion into ½-inch pieces (use the rest as you like). Core, deseed, and dice green pepper into ½-inch pieces. Mince cilantro.

2

Toss potatoes, diced onion, and green pepper on a baking sheet with a large drizzle of olive oil, Fry Seasoning, salt, and pepper. Spread out across entire sheet. Roast on top rack until veggies are golden brown, 20-25 minutes.

3

Meanwhile, place bacon* in a dry large pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. (TIP: Lower heat if bacon begins to brown too quickly.) Turn off heat; transfer bacon to a paper-towel-lined plate. Discard all but a thin layer of bacon fat (you’ll use it to cook the eggs).

4

Return pan with bacon fat to medium heat. Once hot, crack eggs* into pan and cover. Fry eggs to preference. Season with salt and pepper. Keep covered off heat until ready to serve.

5

Once veggies have 3-5 minutes left, remove from oven. Halve buns and place cut sides up on same sheet. Sprinkle top buns with Monterey Jack. Return to oven until bread is toasted, cheese melts, and veggies are tender.

6

Spread cut sides of bottom buns with a bit of ketchup; fill buns with bacon and eggs. Toss veggies with cilantro. Divide veggies and sandwiches between plates. Serve with remaining ketchup on the side.