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Suggest a better descriptionYIELD: 100 PORTIONS ( 6 PANS) EACH PORTION: 1 SANDWICH PAN SIZE: 18 BY 16-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 325 F. GRIDDLE 1. COOK BACON ACCORDING TO RECIPE NO. L-2 OR L-2-2. DRAIN; SET ASIDE FOR USE IN STEP 4. 2. PLACE ENGLISH MUFFIN HALVES ON SHEET PANS IN ROWS, 5 BY 7; TOAST 6 TO 8 MINUTES IN OVEN. SET ASIDE FOR USE IN STEP 6. 3. BREAK ONE EGG AT A TIME IN SMALL BOWL; POUR ON GREASED GRIDDLE. FRY 2 MINUTES; TURN. 4. PLACE I SLICE BACON ON EGG. 5. PLACE I SLICE OF CHEESE ON BACON. CONTINUE TO COOK UNTIL CHEESE MELTS. 6. PLACE CHEESE AND BACON-TOPPED FRIED EGG ON BOTTOM HALF OF EACH SPLIT MUFFIN. TOP WITH SECOND HALF OF MUFFIN. SERVE IMMEDIATELY. NOTE: 1. IN STEP 2, ONE RECIPE ENGLISH MUFFINS(RECIPE NO.D-21) MAY BE USED. 2. IN STEP 2, MUFFINS MAY BE TOASTED IN 325 F. CONVECTION OVEN 2 T0 3 MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE. Recipe Number: N04800 SERVING SIZE: 1 SANDWICH From the
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 63 | ||
Calories from Fat: 39 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 186.1mg | 57 % | |
Sodium 61.6mg | 2 % | |
Potassium 59mg | 2 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database 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: 63
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