BCEC- Bacon, cabbage, egg, and cheese breakfast sandwich recipe!
I think breakfast may be my favorite meal of the day. My day doesn’t feel like it can begin unless I have coffee and breakfast. Recently, I decided to experiment with new breakfast options. This is one of them!
Bacon, cabbage, egg, and cheese sandwich
- Two large eggs
- A tablespoon of milk
- Two slices of your favorite bread, I chose whole multigrain
- Three to four slices of precooked bacon (flavor of choice)
- About a cup of sliced cabbage
- A slice or two of provolone cheese
- One tablespoon of mayonnaise
- Salt and pepper to taste
- Tablespoon of olive oil for cooking
- Begin by cooking the bacon if it isn’t already cooked. You can also swap it for turkey bacon, breakfast sausage or leave the bacon out altogether for alternative options.
- Once the back is cooked, remove it from the pan and set in paper towels to drain.
- Next, move on to the cabbage. Slice about a cup of cabbage from the head and place it into the pan. You can use the frying pan that you cooked the bacon in or grab a clean one.
- Use a spatula to move the cabbage and evenly coat it in the oil. Season with salt and pepper, lightly.
- Layer the bacon (turkey bacon, breakfast sausage, or whatever meat you plan to use) over the cabbage.
- In a separate bowl, carefully crack your eggs, do not let shell pieces fall into the bowl.
- Add milk and desired seasoning to the bowl and carefully whisk them together until well combined. Pour the mixture over the top of the cabbage and bacon. Use the spatula to move the egg mixture as close to the cabbage edge as possible. The idea is to form a single patty that will easily sit in between the slices of toast.
- Once the patty begins to form, use the spatula to carefully flip it over to finish cooking on the other side.
- Add the provolone cheese to the top of the patty and allow to cook, and the cheese to melt.
- While the cheese is melting, put your bread in the toaster. Allow to toast and then once they pop, spread an even layer of mayonnaise on one side of each piece of toast.
- Add any additional seasoning to the egg patty before removing it.
- Carefully lift the patty from the frying pan and place it on one of the pieces of toast, mayonnaise side up.
- Top your patty with lettuce if you wish, and then complete the sandwich with the other piece of toast, mayonnaise side down.
- Serve warm, enjoy!
What I love about this breakfast sandwich are the varying textures and flavors that actually end up complimenting each other really well.
Other optional additions to this sandwich include avocado, tofu, ham, steak, tomato, onion, or even hot sauce to give it a punch!
You can also switch up the cheese, I just happen to have provolone deli sliced cheese on hand. Sharp or mild cheddar cheese would work well, as would white cheddar, gouda, or even a delicious mozzarella cheese!
My family loves crunchy whole wheat, multigrain bread so it is usually the only type of bread that we have on hand, but, if you like white bread, whole wheat, honey wheat, or even a delicious Italian bread loaf, then they will all work really well, too!
Overall, I have to admit that this is one of my favorite breakfast sandwiches that I have ever made. I can’t wait to try other variations of it!