Breakfast Sandwiches Recipe – Brothers Green

Bacon, cheese, and eggs are probably the 3 most common basic ingredients of a tasty breakfast sandwich. Today we’re sharing with you 2 delectable breakfast sandwiches using these 3 ingredients. The first sandwich recreates the popular egg McMuffin. But as you bite into the sandwich, you will be surprised that it is purely vegetarian. The second sandwich is a filling, tasty, cheesy, spicy and meaty breakfast quesadilla. Experience Mexico in every bite! These sandwiches are actually perfect to start or end the day with.


Late Night Breakfast Sandwich With Avocado Vinaigrette:

• 1 large red bell pepper
• 2 tbsp vegetable oil
• 1 egg
• salt
• cracked black pepper
• 3 tbsp shredded Mexican blend cheese
• smoked paprika
• 1 English muffin
• 1 tomato, sliced
• avocado vinaigrette

Runny Side Up Quesadilla:

• 1 large flour tortilla
• 3 bacon strips
• 1 Mexican chorizo
• 1 cup of chopped Roma tomatoes
• ¼ cup of onions
• ¼ cup of chopped fresh cilantro
• 2 limes, juiced
• ¼ tsp salt
• ¼ tsp ground black pepper
• ½ habanero pepper, finely chopped
• 1 avocado, chopped
• ½ cup of shredded Mexican blend cheese
• 2 eggs
• 2 tbsp sour cream


Each recipe takes about 10 to 15 minutes to make. Serves 1.

Late Night Breakfast Sandwich With Avocado Vinaigrette:

Heat 1 tbsp of vegetable oil on a griddle over medium-high heat.
Slice the head of the bell pepper and keep it aside.
Cut an inch thick ring from the bell pepper, then remove the seeds.
Place the bell pepper ring on the griddle and cook for about 1 to 2 minutes.
Crack open an egg into the bell pepper ring, then season with salt and pepper.
Cover with the head of the bell pepper to let the steam cook the egg through, about 2 to 3 minutes.
Remove the head of the bell pepper and flip the egg.
To make the vegetarian bacon, spread shredded cheese on the griddle forming a 3 bacon strips.
Sprinkle some paprika on the cheese.
Grill the cheese for 2 to 3 minutes on each side.
Slice English muffin in half and drizzle some vegetable oil on the inner part of each muffin slice.
Toast on the grill for 1 to 2 minutes.
To build the sandwich, Place the egg with the bell pepper ring on the bottom half of the muffin.
Lay the bacon on top of the egg, then put tomato slices on top of the bacon.
Drizzle some avocado vinaigrette on top, then cover with the top half of the muffin.
Slice and serve.

Runny Side Up Quesadilla:

Preheat the griddle over medium-high heat
Cut out 2 2-inch holes on 1 side of the flour. This will serve as the rings for the eggs.
Grill bacon until crispy.
Cut chorizo in half, lengthwise and grill for about 2 to 3 minutes on each side.
To make the salsa, simply mix tomatoes, onions, cilantro, lime juice, salt, pepper, habanero pepper, and avocado in a large bowl.
Toast the flour tortilla on the bacon and chorizo fat on the griddle.
Crack open an egg into each hole on the flour tortilla.
Spread cheese on the tortilla.
Slice chorizo and bacon then spread them on 1 side of the tortilla.
Fold the tortilla in half and transfer to a serving plate.
Top off with salsa and sour cream.
Slice tortilla in half and serve.

Ideas And Tips:

• To make the avocado vinaigrette, put 2 avocados, ¼ cup of apple cider vinegar, juice of 2 lemons, 2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper in a food processor. Pulse until smooth. Pour into a sauce bottle and keep in the fridge.

Breakfast Sandwiches Recipe - Brothers Green
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