Hoagie Breakfast Sandwiches by @spinachandbacon

35 min

6 servings

🧀

170 g

Sharp cheddar cheese, ultra thin slices

🍞

450 g

Italian bread

🥔

510 g

Hashbrown patties

🥚

250 g

Eggs

🥓

170 g

Bacon

🌶️

Hot sauce

🍅

Ketchup

  1. Preheat

    Preheat the oven to 350°F (175°C). Line a baking sheet with aluminum foil.

  2. Cook
    • Hash brown patties

    Cook the 6 hash brown patties until hot and crisp according to their package directions.

  3. Cook
    • Bacon

    Cook the 12 bacon slices until browned and crisp, then drain excess fat.

  4. Whisk
    • Eggs

    Whisk the 5 eggs in a mixing bowl. Cook them gently in a frying pan until softly set; do not overcook because they will be reheated.

  5. Slice
    • Long Italian bread

    Slice the long Italian bread open lengthwise, keeping the two halves connected if making one large sandwich.

  6. Layer
    • Ultra-thin sharp cheddar cheese
    • Hash brown patties
    • Long Italian bread

    Layer 6 slices of ultra-thin sharp cheddar cheese over the bottom half of the bread. Arrange the 6 hash brown patties over the cheese.

  7. Spread
    • Eggs
    • Hot sauce

    Spread the cooked eggs over the hash browns. Add hot sauce and/or ketchup to taste, if using.

  8. Place
    • Ultra-thin sharp cheddar cheese
    • Bacon
    • Eggs

    Place the remaining 6 cheddar slices over the eggs. Arrange all 12 bacon slices on top.

  9. Wrap
    • Long Italian bread

    Close the loaf and wrap the sandwich tightly in aluminum foil. Bake it on the prepared baking sheet for 15 to 20 minutes until the cheese melts and the sandwich is heated through.

  10. Cut

    Rest the sandwich for 3 minutes, then unwrap and cut it into 6 portions before serving.

Hoagie Breakfast Sandwiches by @spinachandbacon

35 min

6 servings

🧀

170 g

Sharp cheddar cheese, ultra thin slices

🍞

450 g

Italian bread

🥔

510 g

Hashbrown patties

🥚

250 g

Eggs

🥓

170 g

Bacon

🌶️

Hot sauce

🍅

Ketchup

Preparation Steps

  1. Step 1/10

    Preheat the oven to 350°F (175°C). Line a baking sheet with aluminum foil.

    🍳Baking sheet
    🧻Aluminum foil

  2. Step 2/10

    Cook the 6 hash brown patties until hot and crisp according to their package directions.

    Hash brown patties
    🍳Baking sheet
    🍳Frying pan
    🥄Spatula

  3. Step 3/10

    Cook the 12 bacon slices until browned and crisp, then drain excess fat.

    🥓Bacon
    🍳Frying pan
    🥄Spatula

  4. Step 4/10

    Whisk the 5 eggs in a mixing bowl. Cook them gently in a frying pan until softly set; do not overcook because they will be reheated.

    🥚Eggs
    🥣Mixing bowl
    🥄Whisk
    🍳Frying pan
    🥄Spatula

  5. Step 5/10

    Slice the long Italian bread open lengthwise, keeping the two halves connected if making one large sandwich.

    🍞Long Italian bread
    🔪Chef's knife
    🪵Cutting board

  6. Step 6/10

    Layer 6 slices of ultra-thin sharp cheddar cheese over the bottom half of the bread. Arrange the 6 hash brown patties over the cheese.

    🧀Ultra-thin sharp cheddar cheese
    Hash brown patties
    🍞Long Italian bread

  7. Step 7/10

    Spread the cooked eggs over the hash browns. Add hot sauce and/or ketchup to taste, if using.

    🥚Eggs
    🌶️Hot sauce
    🍅Ketchup
    🥄Spatula

  8. Step 8/10

    Place the remaining 6 cheddar slices over the eggs. Arrange all 12 bacon slices on top.

    🧀Ultra-thin sharp cheddar cheese
    🥓Bacon

  9. Step 9/10

    Close the loaf and wrap the sandwich tightly in aluminum foil. Bake it on the prepared baking sheet for 15 to 20 minutes until the cheese melts and the sandwich is heated through.

    🍞Long Italian bread
    🧻Aluminum foil
    🍳Baking sheet

  10. Step 10/10

    Rest the sandwich for 3 minutes, then unwrap and cut it into 6 portions before serving.

    🔪Chef's knife
    🪵Cutting board

Composition

Ingredients

Types

Eggs, Meat, Pork, Condiments

Ingredients

Sharp cheddar cheese, ultra thin slices, Italian bread, Hashbrown patties, Eggs, Bacon, Hot sauce, Ketchup

Notes

Italian bread (long loaf), Hot sauce (optional sauce), Ketchup (optional sauce)

Allergens

Egg

Dietetics

Dietary regimen

High Protein, Low Sugar

Calories

715 kcal

Macro nutrients

Protein: 36g, Carbohydrates: 53g, Total Fat: 35g, Saturated Fat: 14g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 510mg, Iron: 4.2mg, Sodium: 1540mg, Potassium: 690mg

Vitamins

Vitamin A: 170mcg, Vitamin C: 8mg, Vitamin D: 1.8mcg, Vitamin B12: 1.5mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

Chef's knife, Cutting board, Baking sheet, Aluminum foil, Spatula, Mixing bowl, Whisk, Frying pan

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Breakfast

Occasions

Breakfast, Back to School, Meal Prep, Weekend Brunch

Origin

Source

Platform

instagram

Original Creator

@spinachandbacon

Origin

Cuisine

American, Italian-American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Melty, Soft, Hearty

Flavors

Savory, Smoky, Cheesy, Salty, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked egg and bacon sandwiches out longer than 2 hours), fridge : 3 days (Cool promptly before refrigerating,Wrap tightly in aluminum foil or store in an airtight container,Reheat until hot throughout before eating), freezer : 60 days (Wrap individual sandwiches tightly in foil,Place wrapped sandwiches in a freezer-safe bag,Thaw overnight in the refrigerator before reheating)