Pesto Egg and Bacon Breakfast Sandwich
User Reviews
5
2 reviews
Excellent
Pesto Egg and Bacon Breakfast Sandwich
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The classic bacon, egg and cheese breakfast sandwich is given a delicious twist with the addition of flavorful pesto in this tasty breakfast recipe.
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Ingredients
- 3 lices Bacon
- 2 egg
- 2 tbsp milk
- ½ tsp oregano
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 lices bread
- 2 tbsp basil pesto
- ¼ cup mozzarella cheese shredded
Instructions
- Place a large skillet on the stove over medium-high heat.
- Add the bacon and cook for 6-8 minutes, then flip (depending on desired level of crispiness.)
- Remove from the skillet and place on paper towels to drain the grease.
- Add the eggs, milk, oregano, salt and pepper to a mixing bowl and whisk together.
- Heat a medium skillet over medium-high heat.
- When hot, add the eggs and scramble.
- Toast the two slices of bread.
- Spread 1 tbsp of pesto on one side of each slice.
- Break the bacon slices in half, then stack the bacon on top of the pesto on one slice of bread.
- Add the scrambled eggs on top of the bacon, then the shredded mozzarella.
- Top with the remaining slice of toast with pesto.
Nutrition Information
Show Details
Calories
773kcal
(39%)
Carbohydrates
34g
(11%)
Protein
33g
(66%)
Fat
54g
(83%)
Saturated Fat
18g
(90%)
Cholesterol
398mg
(133%)
Sodium
1903mg
(79%)
Potassium
393mg
(8%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1270mg
(25%)
Calcium
350mg
(35%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1breakfast sandwich
Amount Per Serving
Calories 773 kcal
% Daily Value*
| Calories | 773kcal | 39% |
| Carbohydrates | 34g | 11% |
| Protein | 33g | 66% |
| Fat | 54g | 83% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 398mg | 133% |
| Sodium | 1903mg | 79% |
| Potassium | 393mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1270mg | 25% |
| Calcium | 350mg | 35% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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