My photograph of this recipe was 
featured on September 10, 2011 
Yields: (2)
Prep: 2 Mins. |
Cook 10 Mins.
Posted by Sandra


2 potato buns, toasted
4 slices of bacon, cut in half
1 teaspoon jarred sun-dried tomatoes, finely chopped
1 green onion, sliced
2 eggs, beaten
kosher salt and ground pepper to taste
2 teaspoons fresh parsley, chopped
2 cheddar cheese, slices
2 teaspoons chipolte mustard
2 teaspoons mayonnaise


Heat a nonstick skillet over medium heat, and add bacon, cooking just until crisp and brown. Remove to a paper-towel lined plate to drain, and set aside. Reserve 1 teaspoon of drippings, and toss into skillet the sun-dried tomatoes and green onions, sautéing for 30 seconds. Reduce skillet to low, and mix the parsley, kosher salt and ground pepper to taste to the beaten eggs. Add the egg mixture to the skillet, tossing to combine

Meanwhile, place the buns in the toaster to lightly brown. On one side of the toasted bun, spread lightly it with mayonnaise, and the other with chipolte mustard. Add the egg mixture on top, and 4 half-slices of bacon over each. Add a slice of cheddar cheese on to of them, and place other half of bun on top – cut Breakfast Burgers in half, and then serve on the go. – Enjoy!


Tip: I sometimes change out the bacon for ham, and the cheddar for swiss cheese, which is yummy as well!

1 comment:

sandra said...

These are fantastic to make and take on the run - and super satisfying with a cup of coffee as well!


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