Bacon and Egg Breakfast Sandwich
Recipe Type:
Standard
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
| Recipe Yield | 7.06 oz |
| Number of Servings | 2 |
| Serving Size | 3.53 oz |
Ingredients
4 slices
bacon
4 units
Eggs
4 slices
bread
2 tbsp
butter
1 teaspoon
salt
1 teaspoon
pepper
Directions
Step 1
Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels.
Step 2
In the same skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 2-3 minutes. Season with salt and pepper.
Step 3
Toast the bread slices until golden brown.
Step 4
Assemble the sandwiches by placing bacon and eggs between two slices of toasted bread. Serve hot.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 12.355 kcal | 0.62% |
| Vitamin A | 0.353 IU | 0.04% |
| Monounsaturated Fat | 0.1765 g | 0% |
| Saturated Fat | 0.2471 g | 0.22% |
| Fat | 0.5295 g | 0.38% |
| Carbohydrates | 1.059 g | 0.21% |
| Sodium | 28.24 mg | 5.65% |
| Fibers | 0.0706 g | 0.19% |
| Sugars | 0.0706 g | 0% |
| Protein | 0.706 g | 0.83% |
| Vitamin C | 0 mg | 0% |
| Calcium | 0.1412 mg | 0.03% |
| Iron | 0.353 mg | 0.07% |
| Potassium | 7.06 mg | 1.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 7.06 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.353 mg | 27.15% |
| Vitamin B12 | 0.706 mcg | 29.42% |
| Vitamin E | 0.2118 mg | 1.41% |
| Zinc | 0.5295 mg | 0.11% |
| Selenium | 0.8825 mcg | 0.18% |
| Vitamin D | 0.2824 mcg | 1.88% |
Recipe Attributes
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