Original Video: french toast bacon cheeseburger

You two what the fuck is up? We're showing like Rockster villains. We're going to go ahead and heat Our pan up we got some grease in there already just a little bit of that grease in there from our last cooking venture cooked the eggs and the eggs just soaked it right up so there we go. Now what are we going to be doing today you too? We're going to be making a French toast breakfast bacon cheeseburger. All right. We do it. Well I set there to slide. Because we need two things. Because when we need two things, we want to make our, to make our French toast. And this will complement the sweetens and everything. We've got some Miss Piggy, Sweet Bake, and Rub. We need a fork to whisk it. Oh, King Cobra JFS is going to make any burger for the YouTube's. Nice little breakfast bacon cheese burger. Not sure how it's going to taste, but we'll just throw something together real quick. Grabber two eggs, beautiful. And we'll try it. See how we do. Okay. First thing is first, do I crack two eggs into our bowl? Okay. It might do two more. We'll see Yeah, what am I doing? Two more just to play on the safe side. I don't think that's going to be getting up yoke. For our brand. So. There we go. There should be enough for our bread. There's really a cart noise and wash our hands real quick. I have a paper towel. And, uh, well, we got a little bit of a yoke on the cutting board. So I didn't wipe that off a quick, beautiful. All right, so we got… We got four eggs cracked in there, and you whisk them up we're going to add some of that Miss Piggy sweet bacon rub. Yeah. I want to go ahead and stir it around. Stir it around. You want to stir your eggs up? Whisk it good. And when you use whiskey you want all the yolks to be broken up. You want it to be scrambled egg omelet style? You want to stir your eggs up? YouTube stir your eggs up like you're making an omelet. So we're going to go ahead, stir it real good. Get it nice and yokey, all right. Now we're going to save this egg for a burger, we're not going to waste anything here. I think put that in I think. We're going to skill it nice and hot. And now we're going to take a… You just simply dip… Okay, grab a spatcheons right here so we can whip it It's a non-slick pants. You want to use these um these kinds of spatcheters right here So now what we're going to do, YouTube to make our French toast. Take your bread that we mixed with our sweet bacon rub with the brown sugar and all that. And we're just going to dip both sides of our bread just like that. Just like that. Get both sides of our bread just like that so we don't get drip drip yoke all over the place. Okay now I do the same thing with the other piece. French toast is surprisingly easy to make. French toast is surprisingly easy to make. Just take a piece of bread and dip it in yoke like that. And then once it's soaked in the yoke, I'm sticking in the pan. Now if my clean hand, I'm going to turn on the fauc get all of it covered in yoke. Hold the phone, we'll get a spoon. And get that little corn that we missed. There we go. Get that little corn that we missed. All right. Now I got the stove. Or I should say the stove's cooker here turned up to a nice medium heat. Now this is a non-stick pan. here turned up to a nice medium heat. Now this is a non-stick pan like I said so going to the flip. Give that a flip. There we go. We got French toast maken. There we go. sweet. All right And we want to put our sandwich bread on this plate right here. Not YouTube when I was a kid. I made french toast all the time. It's really easy to make. Take some bread, dip it an egg, grill it up. Now right here, YouTube, the tops of these are looking good right after I just got done flipping it. We don't want to burn it now, but that's what you're looking for in your French toast. Beautiful, look at that. while we cook everything else first Hot. Okay, so our French toast is French toasted. Now we're going to need a couple things. We'll need some butter% peer beef burgers Now we're going to take a little bit of butter and we're going to drop it into the bottom of our pan but before we do that we'll grab a beef paddy. Season it up. We have a frozen beef panty right here. Making a French toast, breakfast, bacon, cheeseburger. We'll see how it turns out, you too. We have no idea of… Just throwing a burger together, man, see how it turns out. All right, so… We go with our Russ County seasoning on the burger paddy. And there we go, put that much on there, I can spread it around. And then now before we put the burger paddy in there we take ouruddle of butter got on you all I know about that And I'm gonna drop the burger paddy season side first under that butter just like that Nope, and we got a piece of paper on there on that burger. Can't have that Okay, get that off of there. You definitely don't want that on there. Okay, so now I want to take another slice of butter. Just a very tiny one. on top of our burger paddy. And then grab a slice of our butter, stick it on top with the burger paddy right there, beautiful. I've got the bacon, the beef, and the butter. We'll go out and put the lid on this top. There we go. So now that we have our burger patty cooking, is when we cook and do a thing. I'm not going to say, we're end up saving that egg. When we add… When we add, uh… the egg to it. Now, this burger is going to have pop tarts on it, so let's just while we're waiting for that burger patty to cook up. We're going to need one for the burger, right? Obviously. So we got some maple brown sugar cinnamon poptarts. The maple brown sugar poptarts, we're going to eat one while we're waiting and save the other one for our burger. Don't tell us to tell us that you don't matter. Right there, yeah. Now I got some, I get some cheese for the burger which I did. Use a sharp shatter for the egg and then a nice Swiss cheese for the burger patty. Okay now we're gonna give that burger a patty a flip. Now before you flip it, YouTube, let's get the camera closed up. Flip! Beautiful! Beautiful. Now that burger is going to cook and all that buttery love. Someone in the comment section was like, um, you don't need to add butter to your pan because the burger already creates fat. Yeah, I know that. This is for flavor. Yeah. Now while we're cooking our burger patty we can get a couple of the ingredients ready like taking our top bun, putting some peanut butter on the top bun they're a j gift creamy peanut butter, we're going to put it on our top bun, just a nice little thin layer on the top, beautiful. We're in the putting um, like, cinnamon breakfast sticks on it too. We're going to stack this burger as nice and thickly as we can. So, um, yeah. We're not even eating to get this pop tart cooked before I put it on us. We'll use the microwave, oh shit, that was close, we'll use the microwave for that later. All right, so we've got our seven brown sugar pop tart ready to go. We got our top button, we're ready with the peanut butter. I'll go ahead and give that beef paddy a flip. We got our top bunins ready with the peanut butter. I'll go ahead and give them that beef patty a flip. That's just about ready. That's just about ready. Oh, a little piece of breadcrum. Getting that peanut butter. Okay, now we're going to transfer. transfer our burger paddy to our bottom bun. So, all right. So, all right. All right, now, we're going to take a look at our burger so far. There's a peanut butter, or a french toast. a look at our burger so far. There's a peanut butter, or our French toast, there's our burger patty in the bottom bun. All right. Now… What's next, YouTube? We should get some bacon. Damn right, we want some bacon up on this mother shh. So what's a burger? That's some fucking bacon. All right. Demontitized. No, but. I go ahead and… Oh, yeah. I'll go ahead and… Oh, yeah. It loaded clothes. It closes. Oh, not quiet.,.. clothes. It closes. Oh, not quite, okay. The fridge did not close all the way just yet because we got to do one thing. We got to get some bacon on our breakfast bacon cheeseburger, right? We have two slices, put the… The rest back in the fridge there, close that. Okay. Now I have to wash your hands again because we have to share these two pieces into four smaller pieces. And we're going to cook the bacon and all that buttery beefy greasy love. Which is going to add some really nice flavor to it. Now we're literally, literally cooking this Oscar Meyer bacon on a sponsor and beef and buttery grease. Our Miss Piggy's candy bacon rub. I'm going to sprinkle some on each piece. There we go. Sprinkle our bacon with it. Beautiful. Go ahead and pop the lid back on. Excellent. All right. Now you too, I'm sure you want a close up of that sizzle action for that delicious bacon, I got you ma'am. Lookout All right, so now we're going to go and stick that first slice on top of our burger patty. Like so. Like so. with cheese, but putting another slice of that Swiss cheese in there and then we're going to take some of that sharp sugar in cooker here and tilting it around like that. There we go there all that grease gets incorporated evenly. Speaking of bacon, I'm thinking we should give this a trip. I group those all together, beautiful. But keeping it in this panel, keep the grease level down. And I moved our top bun way over here to the side, and put our bottom button in the center here. Now I spelt the yoke over here so we're good. You're just goold in. All right, so we've got a French toast, bacon, cheeseburger. What even is this crazy shit? Okay, this is the King Cobra JFS cooking video, that's what it is. Now you don't know me I like my bacon a little bit chewy but we can't go too chewy now because it's got to be cooked all the way. That bacon is just about done. A little bit longer on that other side there. Okay. I'm going to transfer the bacon to the plate. There we go. I think turn that stove down just for a bit of the hot plate. Yeah, the thing about it. You know what I'm talking about. And we'll turn the heat on that back up here in a second. I want to take our delicious, fully cooked bacon. Take each individual deliciously cooked piece, stack it up there. Oh, it looks good. It looks damn good. And it's kind of put like a little center of it. Center right there, beautiful. And on top of that Swiss cheese. So we'll do another slice of Swiss cheese. I want to chop that bacon. Beautiful. Now the next part we're going to need is for our egg. Before we do that, clean up a little bit here. There a little bit of that grease grease on the bacon on our cutting board. Nice clean surface. There we go, beautiful. Now, what's next, you'd say, we're going to take and turn the stove, this thing back up to a medium. All that grease in the bottom dip our French toast in. We're now going to take the egg that we scramble it up for our French toast. And just dump it into a greasy pile right in're gonna just dump it right into the grease or the beef and the bacon and the butter we're sitting Oh look at that delicious and then you know I'm gonna put on top of that egg I want to grab some cheese A nice sharp cheddar. This is an optimal holding time so we gotta hurry. I turned it down while I get the cheese open here. There we go. All right, we got it open without we got it open without breaking without breaking the reseal. So to the top of our little egg here we are going to do and add a nice fat pinch of that sharp shedter. Beautiful. Okay, and then of course we're going to take a slice of our Swiss cheese. Maybe two slices of, or one slice, and I'll get two. All right, now I'll take two sl- yeah, this will be enough cheese for our burger. And take two slices of our Swiss… just tear it up into little pieces for our burger…. cheese for the egg, ha ha. Oh, yeah. Oh Yeah Oh, oh that that is just looking all kinds of sexy right there Go and turn it back up Do it that non-treat that non-stick surface is just beautiful Now you can see where all that started to cook up there Now without turning up to a medium, Wait for that to firm up a bit and then we're going to fold it like an armlet. It's just starting to melt. See, I'm still very new to making omelets. It might not be to stay together. It's not wanting to stay together, YouTube. There we go, that gooey cheese in the middle. You think that gooey cheese in the middle. You think that gooey cheese and the beefish is going to cook right into those eggs. There we go. Now go like that. Let that cook up for a bit longer. Oh, over the eggs. That's all right. a nice, nice, uh, a nice little square of omelet, omelet-fired egg right there. Oh boy, how am I gonna transfer this as carefully as possible. All right. and if I got it just right it should be just big enough for the egg should be just big enough for the egg should be just big enough for the patty, maybe a little bit bigger. I'm kind of stretched the egg and the cheese over the top there. to the usuals in my cooking video you know who you are healthy junk food mythical kitchen dame drops kinemic joekly cool tour the port of the week all food out there mostly healthy food reviews simple cooking shout out to you now I was going to get this egg to firm up on the bottom here so it's more transferable the egg's just about ready to be transferred to our sandwich. This is just ridiculous YouTube. All these, all this, all this egg on here, is a bit much, all this egg on here, is a bit much. But so you might have to do like a little bit of trimming to take care of it. That's all right. Go to Smit look a lot prettier on camera with all the egg just flopping over the place. Flop it over the place. Flopping over the edges. All right. Unplug. That's some bitch. Okay now. Okay now. Now usually the eating doesn't start so I finish the burger back. Well, with the egg plopping over the side. Now. I mean this this paddy by it's just the bottom of this burger by itself is ridiculous YouTube. All right, so that's good enough. Got the egg all trimmed up. Make you look nice and pretty. I could have used a knife to do it, but I'm like, seems like I'm the one eating it, let's just, yeah, do that instead. Okay, now we need to do a couple more things to our burger here. We gotta add a cinnamon of brown sugar pop tart so we're going to toast it up in the microwave. Or nuke it, whatever. So far this is looking like a pretty dang-ass burger like that egg the egg and the cheese just covered the beef and the bacon and the cheese underneath. Ridiculous. No I got a toaster but I don't feel like getting it down so hey. Hot, heated up just enough or it's nice and hot. Place that pop tart right there on top of the egg. And then we'll just think of any bigger, yes it could. I mean it seems now… It's already a French toast burger, why not add some French toast cinnamon sticks? I think three, yeah, three will be enough. Three French toast cinnamon sticks on the top of those pop tarts. Almost done making this burger YouTube. Whoo-hoo-hoo! How's it gonna taste? I don't know! But we're almost done making it. All that layer of cheesy egg and beef and then we're going to pop tart right there. Oh man. Oh we got two more ingredients here. Okay. All right, so we're gonna stack those French toast sticks on top of our pop tarts And then we're gonna add some maple syrup right there. Oh, didn't mean to knock the French toast sticks off the sandwich. There we go. Put it back on the pop tart. There we go. Right there, there's a maple syrup. All right. Now we're going to shake our maple syrup and voila. We're going to take our maple syrup and voila we're going to drizzle oop I want to open the cap on the underneath the lid first you ever think of that look sometimes in this channel we don't think, do we go. All right. All right. All right. So I want to put… Top lid back on. Let's try this again. A little bit of maple syrup on top of our french toast sticks. Beautiful. If it drips over the side, that's all right, because there was French toast for buns. And then I think it goes about saying we're going to grab one more piece of cheese to put on top of our French toast sticks. A little one more slice of that Swiss cheese. Not King Cobra. Is this too many cheeses? There's no. It's just enough. It's perfect. Baja! Now we're going to nuke it in the microwave to get that cheese on top to melt a little bit of syrup for the mom is fine but… Hmm. To pour away some of that excess so we don't have too much of it. I mean literally the cheese is now starting to melt a little bit. Oh my god. YouTube. Miss Berger's done. All that cheese is melted into gooey-ooey layers of cheese egg and meat and unhealthy goodness. Now I want to take our top bun, French toast bon with the peanut bun. of cheese egg and meat and unhealthy goodness. Now I want to take our top bun, our top French toast bun with the peanut burger on top and we're going to Holy shit dude. I'm gonna flip it over, let it cool off and do its thing, and then we'll eat it. You know, wash my hands, that was extremely greasy. Now I didn't have to, um, literally I had to pour some of the syrup off the play into the sink, just because that was a bit much. I mean this bottom bun is soaked and syrup and the egg is actually holding the bread together despite all this freaking grease here. I mean this is ridiculous YouTube. This is just ridiculous. Okay, so we're going to set the camera down right there. Pointed ourselves here. Yeah, buddy. I like only one of the things, how many freaking calories are in this YouTube? But this is gonna be a messy burger, we're in this YouTube. But this is gonna be a messy burger dude like underneath here we got the beef the bacon beef cheese bacon cheese egg oh this is a monster of a mess dude and I want to have fun eating it for your second attainment calories stacked upon calories the French toast bacon breakfast cheese breakfast upon calories for your sick entertainment calories stacked upon calories the french toast bacon breakfast cheeseburger i guess i didn't need four eggs to do it too would have been plenty but this will make it that much harder you know so four eggs is fine all right what's the ever loving dude? Look at this thick mess dude. This is ridiculous. Is it going to be unhealthy? Damn right, it's going to be unhealthy. Let's get a bite of it. Oh my fucking go- Oh my– that's good. Mmm. You tilt the camera there. YouTube, this French toast, bacon, cheeseburger, oh my fucking god, that's good. Hold up. Okay. That's good. Hold up. Mmm. We have cheese pull. It's greasy, it's messy, it's sticky, it's cheesy, it's artery clogged. Good. The peanut butter on the top button has melted from all the heats of the warmed up cheese and melted goodness. Oh, you too. That's tasty. This ain't no tiny ass, all you're on a diet. This is breakfast man. This is a breakfast burger. You know, the amount of calories and protein in this is a breakfast burger. You know, the amount of calories and protein in this, oh, little cheese pull action. Oh, cheese bowl. The amount of calories in this? Duh, this burger is D. Freakin' Delicious. Would highly recommend. The burger, the bacon, the cheesy eggs, all of it, dude. This just works for a burger. Mmm. The French chose to bake and cheese burger? Yeah. Yeah. This is breakfast between two buns. Massive and very filling. I'll be eating this for later if I get full, which I'm getting there right now to be honest. Mmm. Not damn. Sweet, savory, it tastes like French toast. Dude. This French toast, Bacon, Cheeseburger is the Bees' Keeze, YouTube. Oh my god, I'm seriously full, you too, I'm going to wash my hands with all the stickiness and the grease. One second. Oh man. This is definitely cheat day food, you too. I put this in the fridge for later. There's not a whole lot of it left, but honestly, that's just fine. Because that burger was good! YouTube. That burger gave me the sweats of delight, flavor, and every bite. Okay. If you have time to make a couple of these for breakfast for you and your family I would highly recommend. That was a beast of a burger. And it was definitely tasty. Very filling too, that's why I'm saving a good small chunk of it for later. But definitely tasty. You know these burgers, sometimes I don't know how they're going to turn out, like… Yeah. But anyways tubes I do thank you all for watching me make the French toast bacon cheeseburger I'll have to have that for a little snack later, which I don't mind because one, that burger tastes good and two, food don't go to waste catch you on the next, Cooking with Cobra.