Monday, April 8, 2013

Elvis Breakfast Sandwich

Elvis Breakfast Sandwich

When I first met Paul, I ate an English muffin for breakfast nearly ever day – I topped it with crunchy peanut butter, a sliced banana and a drizzle of honey.  Little did I know that my future husband had similar tastes.  Nine out of 10 mornings of his started with a peanut butter and honey sandwich as he walked out the door, and added a banana when he remembered to buy those at the store.  (Ahem.  I do the grocery shopping now.)

The only thing missing from our match-made-in-heaven breakfast combination was the bacon!  Now, I’m not one that insists on adding bacon to everything.  My mom does but I’ve never been a HUGE fan of bacon (I know!).  But for a breakfast sandwich, it’s a must.  Whether your breakfast sandwich is savory or sweet, bacon is a must.

And you all know how I love my grilled cheese sandwiches!  And with it being Grilled Cheese Month, I felt like this nod to a breakfast grilled cheese would be perfect – peanut butter, banana, honey and a sweet yogurt spread, and of course, the crisp smoky bacon!  While, technically, there is no cheese in this one, you still get the same textures with the creamy, sweet yogurt, the toasted bread and the different textures!

Elvis Breakfast Sandwich

Head on over to Imperial Sugar for the recipe for this, the perfect Monday (or any day) breakfast – Elvis Breakfast Sandwich.

Note: I cook my bacon in the oven.  I really don’t like splattering grease all over the place and I have figured out how to get it just as crispy in the oven without the huge mess of stove-top bacon cooking.  Heat the oven to 400 degrees.  For a full pound of bacon, I line two 10×15 rimmed baking sheets with aluminum foil (easy cleanup!) and layer the bacon, close together, in a single layer.  Bake in the preheated oven for about 20 minutes, flipping the slices about half-way through the cooking time.  When it reaches your desired done-ness (I like it crispy so you can cook less time for less crispy bacon), remove it from the oven and transfer each slice to a paper towel-lined baking sheet and let it set for another 10-15 minutes to crisp fully.

Discard the foil with the leftover grease.  If you cook with bacon grease, drain it off and store in a covered container.

Elvis Breakfast Sandwich

Disclaimer: I have an ongoing partnership with Imperial Sugar for recipe development.  Although I am compensated, all opinions are my own. I truly love Imperial Sugar and I’m happy to share products I truly love with you!

 

53 Responses to “Elvis Breakfast Sandwich”

  1. #
    Erin @ Texanerin Baking — April 11, 2013 @ 8:39 am

    I’m making some beer bacon bread tonight or tomorrow and saving some of the bacon for this sandwich. I can’t wait! It’s just… perfect.

  2. #
    Lettie Baldenegro — April 29, 2013 @ 10:44 pm

    People often add too much salt in their recipes without realizing it until it’s too late, but do not worry. There is a way to fix this! Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes help absorb the extra salt. For a dish that is tomato-based, just put a few more tomatoes in and let them cook until they’re tender. These will dilute the extra salt.^*

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  3. #
    Amanda at TheCottonwoodJournals.com — May 7, 2013 @ 12:06 pm

    This looks amazing. Are you going to enter it in the Grilled Cheese Academy’s Recipe Showdown? http://grilledcheeseacademy.com

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