Bored with breakfast? Wow the morning crowd with a cleverly delicious way to get savory bacon, hot cooked egg and toast in every bite.

  • PREP: 0 hr(s). 15 min / Total: 0 hr(s). 40 min
  • PHOTOS: 1 Add your photo
  • Servings: 6 servings, 1 filled roll (150 g) each

Courtesy of:kraft

What you need

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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!

  • SERVING SUGGESTION

    Serve with your favourite fresh fruit to round out the meal.

  • VARIATION

    Prepare using brioche sandwich rolls. Or to serve as open-face sandwiches, substitute 1-inch-thick bread slices for the rolls.

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Servings

6 servings, 1 filled roll (150 g) each

Nutritional Info

Serving Size 1 filled roll (150 g)

AMOUNT PER SERVING
Calories360
Total Fat 16g
Saturated Fat 6g
Cholesterol 215mg
Sodium 1100mg
Total Carbohydrates 31g
Dietary Fiber 2g
Sugars 4g
Protein 22g
Vitamin A15%
Vitamin C0%
Calcium15%
Iron15%

* 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.

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