How to make it

  • Cut the bacon slices in half, crosswise. In a large skillet over medium heat, fry the bacon until crisp; scoot the pan off the burner. Set bacon aside on paper toweling to absorb excess fat. Reserve fat from the pan and refrigerate for other uses.
  • Break the eggs into a pie plate, and beat with a fork. Whisk in the milk and seasonings.
  • Wipe out the skillet used to cook the bacon. In the skillet over medium heat, melt 1 tbsp of butter.
  • Making 1 sandwich at a time... dip 2 slices of bread in the egg mixture, as though making french toast, and place in the skillet. When browned on 1 side, flip one slice of bread and place on it one slice of cheese, 4 half-strips of bacon, and another slice of cheese (in that order). Now, flip the other slice of bread, and then place it on the sandwich with the browned side facing in. When the bottom slice of bread is browned, carefully flip the entire sandwich and brown the final side.
  • Repeat with the remaining ingredients, adding the other tablespoon of butter to the skillet.
  • If this is for Breakfast, serve with a hashbrown patty. If this is for Lunch, serve with a steaming bowl of tomato soup topped with goldfish crackers, with a dill pickle spear on the side.

Reviews & Comments 2

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    " It was excellent "
    spinach1948 ate it and said...
    Wow this sound so good and delicious.
    Hi 5.
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  • elgourmand 9 years ago
    Great post Wendy. Think I'll use full cream milk though. RJ
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