Bacon, Egg & Cheese Sandwiches

Name: Bacon, Egg & Cheese Sandwiches with a Potato, Pepper & Cilantro Hash | 2 Servings
Total time: 40 min
Yield: 2
Cuisine: North America
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; 2 unit Potato Buns; ½ cup Monterey Jack Cheese; Salt; Pepper; 2 teaspoon Olive Oil

with a Potato, Pepper & Cilantro Hash | 2 Servings

Recipe Development TeamPublished on January 12, 2022

4.4

(800 customers rated)

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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:

Eggs

•Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

/ 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

(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

/ per serving

Calories940 kcal

Fat50 g

Saturated Fat20 g

Carbohydrate97 g

Sugar21 g

Dietary Fiber7 g

Protein30 g

Cholesterol245 mg

Sodium1610 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

•Baking Sheet

•Large Pan

•Paper Towel

Instructions

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.