BEC Sando for a Crowd
Ingredients
- 12 slices extra-thick-cut bacon
- 12 eggs
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 12 slices sourdough Pullman bread or brioche bread
- 12 slices yellow American cheese
Instructions
- Preheat the oven to 350ºF.
- Line a 9 by 13-inch rimmed baking sheet with parchment paper, leaving a 2-inch overhang on two sides.
- Grease with nonstick spray.
- Put the bacon on a separate baking sheet and bake until crispy, about 20 minutes.
- In a large bowl, whisk together the eggs and season with salt and pepper.
- Pour onto the prepared baking sheet.
- Carefully transfer to the oven alongside the bacon and bake the eggs for 12 to 15 minutes until set.
- Meanwhile, heat a large nonstick skillet over medium heat.
- Add 1 tablespoon of the butter and begin toasting the bread on one side.
- Transfer to a baking sheet and repeat with the remaining bread, adding 1 tablespoon of butter after every two slices.
- Remove the eggs and bacon from the oven.
- Reduce the oven temperature to 200ºF.
- Drain the bacon on paper towels.
- Invert the eggs onto a cutting board and discard the parchment paper.
- Top the eggs with the cheese slices and cut into 6 squares.
- Put an egg square on a piece of toasted bread.
- Top with 2 slices of cooked bacon and sandwich with another piece of bread.
- Repeat with the remaining ingredients until you have 6 sandwiches.
- Place the egg sandwiches in the oven to keep warm until ready to serve.
Notes / Tips / Wine Advice:
This is a quick-and-easy way to make BEC sandwiches for a crowd! Keep the sandwiches in a 200ºF oven until ready to serve. Even your last rising houseguest will get a warm breakfast sandwich.
