Kristine's Kitchen · by Kristine Rosenblatt
Breakfast Sandwich
NUTRITION · PER SERVING23M COOK
CAL 23%·PRO 47%
CARBS 38G32% OF CAL
8G FIBER0G ADDED0G INTRINSIC23G OTHER7G TOTAL SUGAR
FAT 26G51% OF CAL
8G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory breakfast sandwich with scrambled eggs, bacon, cheddar, and guacamole on a toasted English muffin. Can be frozen for quick breakfasts.
mainamericansandwicheggs🍳 skillet🔥 oven
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons olive oil
- ½ cup chopped red onion
- ½ cup chopped bell pepper
- 4 large eggs
- salt (to taste)
- 1 tablespoon butter
- 4 whole wheat English muffins
- 4 slices sharp cheddar cheese
- 4 slices cooked bacon
- ¾ cup guacamole
At a glance
PER SERVING · TIME 23M
CAL 23%·PRO 47%
CARBS 38G32% OF CAL
8G FIBER0G ADDED0G INTRINSIC23G OTHER7G TOTAL SUGAR
FAT 26G51% OF CAL
8G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8m
- Sodium
- 1136mg
- Total sugar
- 7g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 366mg
- Calcium
- 377mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1136MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.