Shelley: A friend of mine serves these breakfast sandwiches to her family every year when they camp. I’m planning to add them to our menu this summer. Thanks, Jennifer, for the recipe and the picture!
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Ingredients | ||||||
| English muffins |
12 |
24 |
36 |
48 |
60 |
72 |
| Eggs |
12 |
24 |
36 |
48 |
60 |
72 |
| Bacon slices; cooked and drained |
12 |
24 |
36 |
48 |
60 |
72 |
| Cheddar cheese slices |
12 |
24 |
36 |
48 |
60 |
72 |
Assembly Directions:
Scramble eggs in a large skillet or fry individually on a griddle. Assemble each sandwich with one English muffin, one egg, one strip of bacon (cut in half), and one slice of cheese.
Freezing Directions:
Wrap in foil to freeze individually.
Serving Directions:
At home: microwave on high for 1-2 minutes or thaw sandwiches. Re-wrap in foil and bake in a 400 degree oven for 15-20 minutes.
At camp: thaw in cooler. Reheat on grill until warm and cheese is melted.
Comments:
*Fat free egg substitutes can be used in place of eggs.
*Homemade or store-bought biscuits can be used in place of English muffins. When using biscuits, undercook slightly for freezing or they will be too crumbly during the final preparation.
*Canadian bacon, ham slices or cooked sausage patties can be substituted for the bacon slices.
Nutritional Info:
Per Serving: 350 Calories; 18g Fat (46.7% calories from fat); 19g Protein; 27g Carbohydrate; 2g Dietary Fiber; 222mg Cholesterol; 597mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 2 Lean Meat; 2-1/2 Fat.