Whisk together the eggs, milk, salt and pepper.
Heat 1 teaspoon of butter in a large nonstick skillet over medium heat until hot. Pour in the egg mixture and as the eggs begin to set, gently pull them across the pan with an inverted pancake turner to form large, soft curds. Continue cooking, pulling, lifting and folding the eggs until thickened and no visible liquid egg remains. Do not stir constantly.
Remove the eggs from the skillet and wipe it clean with paper towels.
Spread the remaining 2 teaspoons of butter evenly on each bread slice. Put 2 slices of bread in the skillet, buttered side down. Top each slice with equal amounts of scrambled eggs and then with a slice of cheese and 2 slices of bacon. Cover with the remaining 2 slices of bread, buttered sides up.
Grill the sandwiches in the skillet for 2 to 4 minutes over medium heat, turning once, until the bread is toasted and the cheese is melted. Serve right away.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 371 (81%)|
|Amt Per Serving||% DV|
|Total Fat 41.3g||55 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 477.6mg||147 %|
|Sodium 687.4mg||24 %|
|Potassium 272.9mg||7 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.8g|
|Protein 19.6g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 458
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