Apple-Jack Breakfast Sandwich

Apple-Jack Breakfast Sandwich

Yield: 12 servings


  • 3 lb. Granny Smith apples, thinly sliced
  • 1 red onion, thinly sliced
  • 24 slices applewood-smoked bacon
  • 12 large eggs
  • 12 English muffins or Portuguese rolls, toasted
  • 12 slices Monterey Jack cheese, sliced


  1. Sauté apples and onions separately in butter. Set aside. Keep warm.
  2. On spray-coated or parchment-lined baking sheet, lay strips of bacon. Bake until bacon is crisp and browned, about 15-18 minutes. Keep warm.
  3. Cook eggs over medium heat in spray-coated nonstick pan until whites are set (completely coagulated and firm) and yolks begin to thicken, but are not hard. Turn eggs over, if desired, for additional firmness.
  4. On the bottom of English muffin or soft Portuguese roll, place cheese, bacon, cooked egg, apple and onion.
  5. Heat in 350° F oven for 12 minutes or until cheese is melted.
  6. Top with other half of muffin or roll.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).


Egg facts