Wow the morning crowd with a cleverly delicious way to get savory bacon, hot cooked egg and toast in every bite.
What You Need
Original recipe yields 6 servings
6 dinner rolls (3-1/2 inch)
12 slices cooked OSCAR MAYER Bacon, divided
6 oz. VELVEETA, cut into 6 slices
1 Tbsp. chopped fresh chives
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Let's Make It
Heat oven to 375ºF.
Cut tops off rolls; set aside. Make 1-inch-deep indentation in center of bottom half of each roll.
Crumble 6 bacon slices; sprinkle into bread bowls. Top with VELVEETA. Slip 1 cracked egg into each bowl; place on baking sheet.
Bake 20 to 25 min. or until egg whites are completely set and yolks begin to thicken but are not set, adding tops of rolls, cut-sides up, to baking sheet for the last 5 min.
Sprinkle eggs with chives. Replace tops of rolls. Serve with remaining bacon slices.
Serve with your favorite fresh fruit to round out the meal.
Prepare using brioche sandwich rolls. Or to serve as open-face sandwiches, substitute 1-inch-thick crusty bread slices for the rolls.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 1g
Total Carbohydrates 18g
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.