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Rach shares a delicious burger-breakfast sandwich mash-up that’s great for for breakfast, lunch or dinner.
Rach's Pro Tip: The tomato jam will keep 10 days to 2 weeks in fridge. Serve leftovers with soft cheese and crackers, on hot dogs or in sandwiches.
You can get Rach's go-to English muffins here.
For a healthy twist on the classic Bacon, Egg & Cheese breakfast sandwich, check out this recipe, or try a French Toast version inspired by the egg sandwich that went viral on TikTok.
For the tomato jam, bring chopped tomatoes to a boil in medium saucepot. Add light brown sugar, pepper, ginger, garlic, granulated onion, ground cumin, salt, cayenne, cinnamon and clove or allspice. Reduce heat to low and simmer 1 hour stirring frequently or until the consistency of jam. Transfer to a jar with a tight lid and let cool before refrigerating.
For the BEC (bacon, egg & cheese) burgers, preheat oven to 375˚F and bake bacon to very crisp on slotted pan or wire rack-lined baking sheet for 15 to 18 minutes.
Season beef; if using a combination of beef and sausage, do not season the sausage. Form 4 patties of all beef or beef and sausage with edges a little thicker than center of patties for even cooking.
Heat a large cast iron skillet over medium-high heat for burgers. Add a drizzle of oil and cook patties about 6 minutes, turning after 3 to 4, top with cheese to melt, remove to plate.
Heat a small nonstick skillet over medium heat or 2 small skillets if you have 2, with a dab of butter and add an egg, season with salt and pepper and cover, cook egg to medium or well, remove to plate and repeat.
Assemble: toasted English muffin bottom with pickles, onions and lettuce, cheeseburger, egg, 3 short slices of crisp bacon across egg, tomato jam slathered all over English muffin top.