Bacon, Egg & Cheese Sandwiches
with bibigo GOTCHU Mayo & Potato, Pepper & Cilantro Hash | 2 servings
- Eggs
- Milk
- Soy
- Wheat
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.
Ingredients
12 ounce
Potatoes
1 unit
Yellow Onion
1 unit
Long Green Pepper
¼ ounce
Cilantro
1 tablespoon
Fry Seasoning
4 ounce
Bacon
2 unit
Eggs
(Contains: Eggs)
2 unit
Potato Buns
(Contains: Eggs, Milk, Soy, Wheat)
½ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Bibigo Gotchu Korean Hot Sauce
(Contains: Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
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 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 to a paper-towel-lined plate. Discard all but a thin layer of bacon fat (you’ll use it to cook the eggs).
In a small bowl, combine bibigo GOTCHU Korean Hot Sauce packets and mayonnaise. Set aside.
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 is melted, and veggies are tender.
Spread cut sides of bottom buns with a bit of bibigo GOTCHU mayo; fill buns with bacon and eggs. Toss veggies with cilantro. Divide veggies and sandwiches between plates. Serve with remaining bibigo GOTCHU mayo on the side.
