A delightful twist on the classic breakfast club sandwich, combining rich flavors and a satisfying texture.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lining the baking sheet with parchment paper makes cleanup easier and prevents sticking.
Arrange the turkey bacon slices on the prepared baking sheet and bake for 12-15 minutes until crispy.
Keep an eye on the bacon to prevent overcooking; it should be crispy but not burnt.
In a mixing bowl, whisk together the eggs, mayonnaise, and a pinch of salt and pepper.
Whisking the eggs thoroughly ensures a fluffy omelette.
Pour the egg mixture into a greased baking dish and bake for 10-12 minutes until set.
Use a toothpick to check if the omelette is set; it should come out clean.
Toast the bread slices until golden brown.
Toasting the bread adds a nice crunch to the sandwich.
Spread a thin layer of Dijon mustard on one side of each bread slice.
Adding mustard gives the sandwich a tangy kick.
Assemble the sandwich by layering the egg omelette, turkey bacon, tomato slices, and lettuce between two slices of bread.
Cut the sandwich diagonally for a classic presentation.
Repeat the assembly process for the remaining ingredients to make additional sandwiches.
Use toothpicks to secure the layers if needed.
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