TOMATO BREAKFAST SANDWICH RECIPES

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EGG-AND-TOMATO BREAKFAST SANDWICH TO GO RECIPE | MARTHA ...



Egg-and-Tomato Breakfast Sandwich To Go Recipe | Martha ... image

This recipe calls for cheddar cheese, but you can switch in any favorite. Add a few strips of cooked bacon if you wish.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes 1

Number Of Ingredients 7

1 piece (6 inches long) baguette
2 slices cheddar cheese
2 large eggs
1 teaspoon butter
Coarse salt and freshly ground pepper
2 large tomato slices
1/4 cup fresh basil leaves

Steps:

  • Preheat oven to 350 degrees. Cut bread horizontally. Lightly toast in oven, cut sides up. Top with cheese (1 slice on each side), and continue to cook in oven until cheese melts, 1 to 2 minutes. Meanwhile, fry eggs in butter; season with salt and pepper.
  • Place eggs on bottom half of bread. Top with tomatoes and basil. Sandwich with top bread half, and press down slightly. Wrap tightly in parchment.

TOMATO BREAKFAST BISCUIT SANDWICHES RECIPE - PILLSBURY.COM



Tomato Breakfast Biscuit Sandwiches Recipe - Pillsbury.com image

This fried egg sandwich with tomato will be your new breakfast go-to. Need convincing? Buttery oven-roasted tomatoes layered with a fried egg, cheese and fresh spinach on top of a baked Pillsbury™ Grands!™ Buttermilk Biscuit makes this meatless breakfast sandwich incredibly delicious. Fuel your family with a delicious meal they'll love to eat, and you'll love to make. It's a crowd-pleasing dish that's sure to leave little leftovers.

Provided by Pillsbury Kitchens

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 6

2 tablespoons butter
1 cup grape or cherry tomatoes (from 10-oz container)
4 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)
4 eggs
2 slices (0.8 oz each) Colby-Jack or cheddar cheese, cut in half (from 8-oz package)
1/4 cup loosely packed baby spinach leaves

Steps:

  • Heat oven to 375°F. Line large rimmed baking pan with foil. In small microwavable bowl, heat 1 tablespoon of the butter uncovered on High 15 to 20 seconds or until melted.
  • In medium bowl, mix tomatoes, 1 tablespoon melted butter, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in pan. Roast tomatoes about 30 minutes, stirring after 15 minutes, until tomatoes burst and skins begin to shrivel. Set aside.
  • Bake biscuits as directed on bag; cover with foil to keep warm.
  • Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon butter over medium heat. Break egg into custard cup or small bowl; carefully slide egg into pan from custard cup. Repeat with remaining eggs. Cook about 1 minute or until outer edges turn opaque. Cover skillet; reduce heat to medium-low. Cook 4 to 6 minutes or until yolks are firm, not runny.
  • To assemble, split biscuits in half, and top bottom halves with half cheese slice, fried egg, spinach and tomatoes. Add top halves of biscuits to complete sandwiches. Serve warm.

Nutrition Facts : Calories 360 , CarbohydrateContent 27 g, CholesterolContent 210 mg, FatContent 3 , FiberContent 1 g, ProteinContent 12 g, SaturatedFatContent 8 g, ServingSize 1 Biscuit Sandwich, SodiumContent 730 mg, SugarContent 4 g, TransFatContent 0 g

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