Ingredients21 m servings 477 cals
- Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain slices on paper towels. Crumble into pieces and set aside.
- Spray another skillet with cooking spray and heat over medium-low heat. Crack eggs side by side into the skillet; season with salt and black pepper. Cook until egg whites are set and firm, 3 to 4 minutes. Flip eggs. Sprinkle bacon pieces and Cheddar cheese over one egg. Continue cooking to desired doneness and cheese is melted, 3 to 4 minutes more. Place second egg on top. Transfer to serving dish.
Per Serving: 477 calories; 36.7 g fat; 1.7 g carbohydrates; 34 g protein; 450 mg cholesterol; 1204 mg sodium. Full nutrition
ReviewsRead all reviews 4
If you can’t pick it up in your hands, it’s not a sandwich. If it has no bread it’s not a sandwich. This is an omelet!
I'm not a bread kind of person so this was perfect for me. The cheese melts a little slow and due to that, the eggs get a little more cooked than they should but it was still good.
Warning Warning Warning!!!! My way is not HEART Healthy. Growing up my Father cooked eggs and bacon on Sunday morning. We couldn't wait till he had them all cooked for 5 kids. His method was to...