The BEST Scrambled Egg and Bacon Breakfast Sandwich

Instructions

• In a medium skillet, saute the bacon until crispy. Remove to a paper towel lined plate and set aside.
• Remove the bacon grease and add 1 tablespoon butter. Saute the onion until translucent.
• While the onion is cooking, heat a griddle over medium heat. Melt butter on the griddle and place the sub rolls inside down on the griddle and toast.
• Add the Anaheim chile to the skillet with the onions and saute until softened.
• Add garlic to the skillet and saute for 1 – 2 minutes.
• Remove the toasted sub rolls to plates.
• Beat the eggs until they yolks and whites are fully incorporated. Add to the skillet.
• Cook the eggs according to Amy’s famous scrambled eggs technique, low heat pulling the sides in as they cook in an effort to develop large curds.
• Sprinkle the eggs with the bacon bits.
• Preheat your oven to 350 degrees.
• On the griddle assemble the sandwiches. Place the sub rolls on the griddle and top with the egg scramble and cheese.
• Put the sandwiches into the oven briefly to melt the cheese.
• Once the cheese is melted, remove from the oven onto a platter. Finish assembling the sandwiches by topping with tomato. Season with salt & pepper to taste.
• Cut sandwiches in half.
• Serve & enjoy!