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The secret to the most amazingly flavorful bacon egg and cheese sandwich: fresh spring asparagus, shallots and chives added to the mix!
Preheat the oven to 400 F. Place a wire rack on a rimmed baking sheet and arrange the bacon strips on the wire rack so that no two pieces are overlapping. Cook the bacon for about 8-10 minutes, or until small bubbles form and the bacon begins to turn golden. Very carefully remove the baking sheet from the oven, taking care not to splatter any bacon grease. The bacon should continue to crisp a bit as it cools on the counter.
Meanwhile, add the eggs and 3 tablespoons milk to a large mixing bowl. Whisk vigorously until all the yolks are broken and well combined.
Heat the olive oil in a large sauté pan over medium heat. Cook the shallot about 2 minutes, or until it begins to soften. Add the asparagus and cook about 2 minutes more. Reduce the heat to medium-low. Add the egg mixture to the pan, and allow the eggs to begin to set along the bottom of the pan. Season lightly with salt and pepper. Then scrape and fold the eggs regularly with a wooden spoon or rubber spatula to ensure the eggs do not stick to the bottom of the pan. When the eggs are just solidified and no longer liquid, remove the pan from the heat and set aside.
Add ⅓ cup milk to a small saucepan over medium-low heat and bring it to a light simmer. Add the Monterey jack cheese and the Dijon and turn off the heat. Stir until well combined.
Immediately assemble open-faced sandwiches: arrange two bacon strips over each toasted muffin half. Scoop a generous portion of the scrambled egg mixture over the bacon. Spoon some of the cheese mixture over the scrambled eggs. Top with freshly chopped chives. Serve.
Why stand in line at a coffee shop or sit in a drive-thru for a poor quality breakfast sandwich when you can have a super yummy one in less than 10 minutes? This is quick, cheap, easy and you probably already have the ingredients in your kitchen. Try it out; once you make these at home, you will never go back.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!