Beef and eggs take a walk on the tangy side in these super-flavorful and hearty BBQ Beef, Bacon & Egg Open-Face Sandwiches.
What You Need
Original recipe yields 4 servings
4 slices OSCAR MAYER Bacon
4 egg s
1 cup fat-free reduced-sodium beef broth
1/2 lb. sliced deli roast beef
1/4 cup KRAFT Original Barbecue Sauce
4 hamburger bun s, toasted
4 KRAFT Singles
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Let's Make It
Cook bacon in medium nonstick skillet on medium heat until crisp. Remove bacon from skillet, reserving 4 tsp. drippings in skillet. Drain bacon on paper towels. Add eggs, 1 at a time, to drippings in skillet; cook 3 min. or until whites are firm and yolks are cooked to desired doneness.
Bring broth to simmer on medium-low heat in medium saucepan. Add roast beef; cook just until heated through, stirring occasionally. Drain roast beef; discard broth.
Spread barbecue sauce onto bottom halves of buns. Fill buns with roast beef, cheese, bacon and eggs.
Prepare using KRAFT 2% Milk Singles.
Prepare using BULL'S-EYE Original Barbecue Sauce.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.