In a small bowl, beat eggs, milk, salt, and pepper until blended.
In a large nonstick skillet over medium heat, heat 1 teaspoon butter until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large, soft curds. Continue cooking -- pulling, lifting, and folding eggs -- until thickened and no visible liquid egg remains. Do NOT stir constantly. Remove from skillet.
Spread remaining butter evenly on 1 side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese, and bacon. Cover with remaining bread, buttered side up.
Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 114 (42%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 202.9mg||62 %|
|Sodium 437.1mg||15 %|
|Potassium 185.2mg||5 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 25.6g|
|Protein 12.2g||17 %|
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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: 272
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