Bacon & Egg Breakfast Baskets
November 01, 2014
"This recipe is something a little different to serve at breakfast. My own take on bacon and egg breakfast! They can be eaten hot or cold. Of course you can always use your own toppings."
- Serving Size: 1 (190 g)
- Calories 516.4
- Total Fat - 34.3 g
- Saturated Fat - 16.2 g
- Cholesterol - 275.3 mg
- Sodium - 829.8 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 1.3 g
- Sugars - 11.4 g
- Protein - 26.6 g
- Calcium - 462.8 mg
- Iron - 2.4 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.2 mg
Cut a slice from the top of each bun reserving the tops.
Hollow out each bun, being careful to leave a thick shell.
Saute bacon and onion in pan; place on absorbent paper to drain off any excess oil.
Melt the butter in a saucepan; stir in the Worcestershire sauce.
Brush the inside of buns with the half the butter mixture.
Carefully break an egg into each bun.
Spoon bacon and onion mixture over eggs.
Season eggs; top with grated cheese; replace the bun lids.
Brush each of the bun lids with the remaining butter.
Bake in oven at 200 degree Celsius (400 degrees Fahrenheit) for 15 minutes or until eggs have cooked.
Tips & Variations
No special items needed.