• Cooking Time: 2-4 minutes
  • Servings: 10 sandwiches
  • Preparation Time: 10 minutes


One of the many treasures in the Paula Deen magazines. I have my own version of this with strawberries and cream cheese.


  • 16 large eggs, divided
  • 1 (1 pound) package bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 1 3oz package cream cheese, softened
  • 20 slices texas toast
  • 1/4 cup butter


  • In a large bowl, lightly beat 10 eggs.
  • Spray a large skillet with nonstick cooking spray, heat over medium-high heat.
  • add eggs, and cook until firm but not dry, stirring occasionally.
  • remove from heat, stir in bacon and cheese.
  • spoon egg mixture evenly over half of texas toast.
  • top with remaining texas toast, pressing gently to seal.
  • in a shallow dish, lightly beat remaining 6 eggs, dip sandwiches into egg mixture, coating both sides.
  • in a large skillet, melt butter over medium heat.
  • cook sandwiches for 1-2 minutes per side, or until lightly browned.
  • cut sandwiches into triangles to serve.

Author Credit: Paula Deen

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