This sweet and savory breakfast sandwich uses egg noodle kugel (try saying that 5x fast) for toas
INGREDIENTS
- For the kugel:
- 8 ounces wide egg noodles
- 1/2 stick butter, melted
- 1 16-ounce container cottage cheese
- 2 cups sour cream
- 1/2 cup sugar
- 6 large eggs, lightly beaten
- 1 teaspoon cinnamon
- For the sandwich:
- 2 slices turkey bacon
- 1 egg
- 1 leaf butter lettuce
- 1 slice American cheese
- Mayonnaise
- Hot sauce
- Salt and pepper
INSTRUCTIONS
- Preheat oven to 375 degrees. Grease an 8x8-inch baking dish with butter.
- Cook noodles according to package.
- In a large mixing bowl, combine the butter, cottage cheese, sour cream, sugar, eggs and cinnamon. Add cooked noodles and combine. Pour all ingredients into prepared baking dish, and bake for 40 to 50 minutes. Remove from oven and allow to cool. Refrigerate overnight.
- Remove kugel from refrigerator and cut one square, about the size of a bread slice. Next, slice horizontally through the kugel to create two thinner pieces.
- Place a cast-iron skillet on the stove. Lay both kugel slices in the skillet and brown both sides of each slice. Remove kugel slices from skillet and set aside.
- Cook the turkey bacon in the hot skillet, then remove. While the skillet is still hot, crack the egg and cook sunny-side up or cook egg on both sides.
- Spread desired amount of mayonnaise on kugel slices, followed by bacon, lettuce, cheese and egg. Add hot sauce to top of egg and enjoy!