(PICTURED HERE)
Switch up the cheese—pepper jack gives a nice kick—or use sliced kielbasa, ham or sausage instead of bacon in this versatile grilled-cheese breakfast sandwich.
—Kallee Krong-McCreery, Escondido, CA
Takes: 15 min. • Makes: 1 serving
2 slices sourdough bread
1 Tbsp. mayonnaise
1 large egg
1 slice cheddar cheese
2 cooked bacon strips
1. Using a biscuit cutter or round cookie cutter, cut out the center of one slice of bread (discard the center or save for another use). Spread mayonnaise on one side of each bread slice. In a large skillet coated with cooking spray, lightly toast the cutout slice, mayonnaise side down, over medium-low heat. Flip slice; crack an egg into the center. Add the remaining bread slice to the skillet, mayonnaise side down; layer with cheese and bacon.
2. Cook, covered, until egg white is set, yolk is soft-set and cheese begins to melt. If needed, flip slice with egg to finish cooking. To assemble sandwich, use solid slice as bottom and cutout slice as top.
1 sandwich: 610 cal., 34g fat (11g sat. fat), 240mg chol., 1220mg sod., 46g carb. (4g sugars, 2g fiber), 30g pro.