Betty Crocker Brunch - (Page 19) egg bakes & more • QuiCk Brunch Eggs on English Muffins Prep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 4 1 2 ½ ¼ 2 1 teaspoon butter or margarine teaspoons all-purpose flour cup milk cup shredded Cheddar cheese (1 oz) teaspoons grated Parmesan cheese teaspoon chopped fresh or ¼ teaspoon dried basil leaves Dash of ground red pepper (cayenne) 2 English muffins, split 4 thin slices fully cooked Canadian-style bacon (2 oz) 8 eggs, beaten Freshly ground pepper 1. In 1-quart nonstick saucepan, melt butter over low heat. Stir in flour; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheeses, basil and red pepper; keep warm. 2. Toast English muffins. In 10-inch nonstick skillet, cook bacon over medium heat until brown on both sides. Remove from skillet; keep warm. 3. Heat same skillet over medium heat. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. 4. Place 1 slice bacon on each muffin half. Top with eggs. Spoon about 2 tablespoons sauce over eggs. Sprinkle with pepper. High Altitude (3500-6500 ft): No change Nutrition information Per Serving: 1 ServiNg: Calories 300 (Calories from Fat 150); Total Fat 16g (Saturated Fat 6g); Cholesterol 445mg; Sodium 520mg; Total Carbohydrate 17g (Dietary Fiber 0g); Protein 21g Tips » HealtH twiSt Try reduced-fat cheese for a lower-fat sauce. Serve-witH Round out this hearty dish with fresh fruit, coffee and fresh-squeezed orange juice. Betty Crocker Most Requested RecipesTM 19
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