Start your day off right with a hearty bacon, egg and
cheese breakfast sandwich
1 (1 lb. 0.3-ounce) can PILLSBURY® GRANDS!® Refrigerated Buttermilk Biscuits
8 slices HORMEL® Bacon, crisply cooked, cut in half
1 tablespoon margarine or butter
¼ cup chopped green bell pepper
¼ cup chopped onion
¼ teaspoon salt
1/8 teaspoon pepper
8 (2/3-ounce) slices American pasteurized process cheese food
Bake PILLSBURY® GRANDS!® Buttermilk Biscuits as directed on
package; keep warm.
Prepare 8 slices of HORMEL® Bacon as package directs.
Melt margarine in medium skillet over medium heat. Add bell
pepper and onion; cook and stir 2 minutes or until tender.
In small bowl, combine eggs, salt and pepper; blend well.
Add to mixture in skillet. Cook until egg mixture is almost
set but still moist, stirring occasionally.
To serve, split warm biscuits. Spoon egg mixture evenly onto
bottom half of each biscuit. Top each with cheese, bacon and
remaining biscuit half.
Makes 8 sandwiches.
Nutritional Information per Serving: Calories: 370, Fat: 21 g,
Vitamin A: 702 IU, Vitamin B12: 0.6 ug, Protein: 15 g,
Cholesterol: 236 mg, Thiamin: 0.0 mg, Iron: 2 mg,
Carbohydrates: 25 g, Sodium: 1,032 mg, Vitamin B6: 0.1 mg,
Zinc: 1 mg
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Hormel Foods.