Double Bacon Breakfast Sourdough King
Recipe Type:
Standard
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
| Recipe Yield | 10.59 oz |
| Number of Servings | 2 |
| Serving Size | 5.30 oz |
Ingredients
7.06 oz
bacon
4 slices
sourdough bread
4 pieces
Eggs
2 slices
cheese
4 tbsp
mayonnaise
4 leaves
lettuce
2 slices
Tomato
1 tsp
salt
1 tsp
pepper
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Line a baking sheet with aluminum foil and place the bacon strips on the sheet. Bake in the preheated oven for 10-12 minutes, or until crispy.
Step 3
While the bacon is cooking, toast the sourdough bread slices in a toaster or on a griddle until golden brown.
Step 4
In a separate pan, cook the eggs to your desired doneness. Season with salt and pepper.
Step 5
Assemble the sandwich by spreading mayonnaise on one side of each toasted bread slice. Layer the lettuce, tomato slices, cooked bacon, and cheese on one slice. Top with the cooked eggs and the other bread slice.
Step 6
Cut the sandwich in half and serve.
Nutrition Facts
Fat:
25 g
(225
kcal)
Protein:
30 g
(120
kcal)
Carbohydrates:
40 g
(160
kcal)
| Calories | 26.5 kcal | 1.33% |
| Vitamin A | 0.53 IU | 0.06% |
| Monounsaturated Fat | 0.424 g | 0% |
| Saturated Fat | 0.636 g | 0.58% |
| Fat | 1.325 g | 0.95% |
| Carbohydrates | 2.12 g | 0.42% |
| Sodium | 63.6 mg | 12.72% |
| Fibers | 0.159 g | 0.42% |
| Sugars | 0.212 g | 0% |
| Protein | 1.59 g | 1.87% |
| Vitamin C | 0.318 mg | 0.35% |
| Calcium | 1.06 mg | 0.21% |
| Iron | 0.795 mg | 0.16% |
| Potassium | 21.2 mg | 4.24% |
| Alcohol | 0 g | 0% |
| Cholesterol | 13.25 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.53 mg | 40.77% |
| Vitamin B12 | 1.06 mcg | 44.17% |
| Vitamin E | 0.212 mg | 1.41% |
| Zinc | 0.795 mg | 0.16% |
| Selenium | 1.59 mcg | 0.32% |
| Vitamin D | 0.106 mcg | 0.71% |
Recipe Attributes
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