Bacon, Egg, & Gouda Sandwiches

• servings: 6
• active time: 30 minutes
• total time: 1 hour

Ingredients

6 ciabatta sandwich rolls

12 slices bacon

6 slices Gouda cheese

12 eggs

4.5 Tbs milk

6 tsp cornstarch

Salt

Pepper

Directions

Preheat oven to 350. Split rolls and lay on sheets of parchment paper.

Cut bacon slices in half. On a wire rack set over a baking sheet, lay 4 halves, overlapping slices slightly to create a bacon square. Repeat to form 6 total squares. Bake in oven for 20-25 minutes until slightly crisp.

Whisk eggs well in a large bowl. In a small bowl, whisk milk and cornstarch to form a slurry. Add slurry to eggs, add salt and pepper, then whisk all well.

When the bacon is done, dab a paper towel in the grease and use it to grease an 11x7 baking dish. Pour egg mixture into the dish and bake 20-25 minutes, just until eggs are set in the center. Remove from oven and run a knife around the edge and slice into 6 squares.

Add bacon squares, egg squares, and cheese slices to rolls. Wrap in parchment paper and place in a freezer bag.

To heat, thaw in fridge overnight or from frozen in the microwave. Place in the toaster oven to heat through.