Bacon, Egg & Cheese Sandwiches
with a Potato, Pepper & Cilantro Hash | 2 Servings
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains: Eggs)
2 unit
Potato Buns
(Contains: Eggs, Milk, Soy, Wheat)
½ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
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.
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.
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).
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.
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.
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty sandwich and flavorful potato hash, though some found it a bit bland.
- Ease of prep: While delicious, some felt it was time-consuming or complicated for a breakfast recipe.
- Suggestions: Consider adding a richer sauce like chipotle aioli or hollandaise instead of ketchup for more flavor.
- Portions: The potato hash was generous, with some saying there were too many potatoes for two servings.
- Bacon: Several wanted more or better quality bacon; some found it too thick or fatty.
- Bread: Many preferred English muffins or bagels over the buns for a breakfast sandwich.
