Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 5

These bacon-and-egg toasts make for a fun breakfast or easy dinner.

Christine Burns Rudalevige
Recipe by Cooking Light August 2012

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: one egg toast)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position an oven rack in the middle setting. Place a jelly-roll pan on rack. Preheat oven to 400°.

    Advertisement
  • Place bacon on heated pan, and cook until crisp (about 4 minutes); crumble. Cut a hole into the center of each toast using a 3-inch biscuit cutter or round cookie cutter. Reserve cutouts.

  • Arrange bread slices on hot pan; crack one egg into each hole. Sprinkle eggs evenly with crumbled bacon, cheese, and sage. Bake at 400° for 5 minutes or until egg whites are set. Sprinkle with pepper, and serve with toast cutout.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

167 calories; fat 7.7g; saturated fat 2.5g; mono fat 2.6g; poly fat 1.3g; protein 11.3g; carbohydrates 12.8g; fiber 2.1g; cholesterol 216mg; iron 1.7mg; sodium 273mg; calcium 73mg.
Advertisement
Advertisement