Make-and-Take Bacon and Egg Sandwiches
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This recipe makes 4 sandwiches servings
Nutritional Info |
|
|---|---|
| Per sandwich: about | - |
| cal | 575 |
| pro | 21 g |
| total fat | 38 g |
| sat. fat | 20 g |
| carb | 35 g |
| fibre | 1 g |
| chol | 269 mg |
| sodium | 892 mg |
| % RDI: | - |
| calcium | 23 |
| iron | 21 |
| vit A | 29 |
| folate | 52 |
In a rush to get to weekend practices? Wrap up these warm, tasty sandwiches to take along.
Ingredients
Preparation
In skillet, cook bacon over medium-high heat until crisp or desired doneness, about 8 minutes. Transfer to paper towel-lined plate. Drain fat from pan.
In skillet, melt butter over medium heat. Crack eggs into skillet; break yolk and fry until whites are set, about 3 minutes. Turn over and fry until whites and yolks are set, about 30 seconds.
Cut biscuits in half; divide eggs, cheese and bacon among biscuits.
In skillet, melt butter over medium heat. Crack eggs into skillet; break yolk and fry until whites are set, about 3 minutes. Turn over and fry until whites and yolks are set, about 30 seconds.
Cut biscuits in half; divide eggs, cheese and bacon among biscuits.
Source : Canadian Living Magazine: November 2007
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