Breakfast for 8

Breakfast Sandwiches

Name: Breakfast Sandwiches
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 slices cooked bacon; 1 recipe guacamole (optional); 2 cups baby arugula or spinach (optional); 8 eggs; 1/4 cup milk; 1/2 tsp salt; 1/8 tsp pepper; 2 1/2 tbsp freshly grated parmesan cheese; 1 cup freshly shredded mozzarella cheese; softened butter for greasing the pan (optional); 1/2 cup mayonnaise; 1/3 cup sun-dried tomatoes packed in oil; 2 cloves garlic; 1 tbsp lemon juice; 1/2 tsp each dried basil; 1/4 tsp salt; 1/8 tsp pepper; 1 pinch 1/8 teaspoon red pepper flakes (optional)

Warm biscuits hold scrambled eggs, bacon, and melted cheese with a tangy sun-dried tomato mayonnaise.

$0.94per serving $

30 minstart to table

8servings

American Budget Breakfasts Lunches Back to school

Ingredients

8 slices cooked bacon
1 recipe guacamole (optional)
2 cups baby arugula or spinach (optional)
8 eggs
1/4 cup milk
1/2 tsp salt
1/8 tsp pepper
2 1/2 tbsp freshly grated parmesan cheese
1 cup freshly shredded mozzarella cheese
softened butter for greasing the pan (optional)
1/2 cup mayonnaise
1/3 cup sun-dried tomatoes packed in oil
2 cloves garlic
1 tbsp lemon juice
1/2 tsp each dried basil
1/4 tsp salt
1/8 tsp pepper
1 pinch 1/8 teaspoon red pepper flakes (optional)

Steps

Heat the oven to 400 F and bake the biscuits on a baking sheet for 12 to 15 minutes.
Blend the mayonnaise, sun-dried tomatoes, garlic, lemon juice, basil, salt, pepper, and red pepper flakes until smooth.
Whisk the eggs, milk, salt, pepper, and Parmesan in a bowl.
Cook the egg mixture in a greased large skillet over medium-low heat, stirring until firm, for 5 to 7 minutes.
Split the warm biscuits and spread them with the tomato mayonnaise.
Fill each biscuit with scrambled egg, bacon, and mozzarella, then serve while warm.

Main ingredient on sale this week? See what to make with bacon on sale.