Bored with breakfast? Wow the morning crowd with a cleverly delicious way to get savory bacon, hot cooked egg and toast in every bite.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 dinner rolls (3-1/2 inch)
12 slices cooked bacon, divided
125 g (1/2 of 250-g pkg.) Velveeta Process Cheese Product, cut into 6 slices
1 Tbsp. chopped fresh chives
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How do I make it ?
Heat oven to 375ºF.
Cut tops off rolls; set aside. Make 1-inch-deep indentation in centre of bottom half of each roll.
Crumble 6 bacon slices; sprinkle into bread bowls. Top with Velveeta. Crack egg over Velveeta in each bowl; place on baking sheet.
Bake 20 to 25 min. or until egg whites are completely set and yolks begin to thicken but do not become firm, adding tops of rolls, cut-sides up, to baking sheet for the last 5 min.
Sprinkle eggs with chives. Replace tops of rolls. Serve with remaining bacon slices.
Kraft Kitchen Tips!
From the Eggsperts at Egg Farmers of Canada
Hard-cooked eggs can be stored in the fridge for up to one week. Cook a dozen on a Sunday night. Enjoy them as snacks during the week, or take them to work with some salad greens for an incredible protein-packed lunch!
Serve with your favourite fresh fruit to round out the meal.
Prepare using brioche sandwich rolls. Or to serve as open-face sandwiches, substitute 1-inch-thick bread slices for the rolls.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 6 g
Cholesterol 215 mg
Sodium 1100 mg
Carbohydrate 31 g
Fibre 2 g
Sugars 4 g
Protein 22 g
6 servings, 1 filled roll (150 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.