Ingredients and Directions
Sauté apples and onions separately in butter. Set aside. Keep warm.
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.
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.
On the bottom of English muffin or soft Portuguese roll, place cheese, bacon, cooked egg, apple and onion.
Heat in 350° F oven for 12 minutes or until cheese is melted.
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).
- 3 lb. Granny Smith apples, thinly sliced
- 1 red onion, thinly sliced
- 24 applewood-smoked bacon slices
- 12 large eggs
- 12 English muffins or Portuguese rolls, toasted
- 12 Monterey Jack cheese, slices
Simplify this recipe by using a standard cheddar cheese or substituting the apple with premade jams, such as apple-and-onion or apple-bacon.
Dress it up by pickling the red onions or making homemade sourdough English muffins.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.