Bacon & Egg Breakfast Sandwich with Grits
Eat breakfast on the go with grits, bacon, onion, Cheddar cheese, arugula, and eggs on Sister Schubert’sⓇ Dinner Yeast Rolls.
Ready In: 60 Minutes
Prep Time: 10 Minutes Cook Time: 50 Minutes
Preheat oven to 350°F. Place bread rolls on sheet pan in a single layer. Brush with olive oil or melted butter. Bake until lightly browned, about 5 to 10 minutes (from frozen) or 2 to 3 minutes (if thawed). Slice rolls in half horizontally and set aside.
Bring milk and 2 cups water to a boil in medium saucepan. Add grits and reduce heat to a simmer, cooking for about 5 minutes and whisking frequently to avoid lumps. Season with salt and pepper. Cover and set aside.
Heat large saute pan over medium-high heat. Cook bacon for 5 to 7 minutes, flipping halfway through, to desired doneness. Remove onto paper towel-lined plate to drain. When cool, chop bacon to fit 2 strips onto each roll.
To the same pan, add onion and lower heat to medium-low. Season with salt. Stirring occasionally, cook until onions are golden brown for about 20-30 minutes. To prevent burning, add a few tablespoons water to the pan and stir to incorporate. Remove onions from pan and set aside.
Top the bottom of each roll with 1 slice cheese, 2 chopped strips bacon, 2 tablespoons caramelized onion, and 1/4 cup arugula.
Add remaining butter to pan and stir to melt. Crack 2 eggs into pan, spacing them apart so they’re not touching. Lightly season with salt and pepper. Cook for 2 to 3 minutes until whites are starting to set.
Flip and cook an additional 1 to 2 minutes so yolk is still runny (optional). Place cooked eggs in the sandwich on top of arugula. Repeat with remaining eggs.
Serve hot with a side of grits.