Folded egg and bacon sandwich – a delicious recipe with bacon, egg, white bread, mayonnaise, salt, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat pan fry bacon till crisp save drippings for something else
2
Heat pan spray with non stick spray pour a small amount of beaten egg
3
Fold egg over itself a little at a time this cause the egg to have layers making it thick you will know when the edges look done fold over to wet area keep doing this flip the egg when spatula sized to make sure all egg is done
4
Repeating folding process till all eggs are used
5
On the bread spread margarine on one side and toast margarine side down in pan turn on dry side toast.
6
Keep turning till desired toasting
7
Spread mayonnaise on bread lay egg
8
Then bacon
9
Bread then egg, and bacon and mayonnaise top piece of bread mayonnaise side down enjoy
572
kcal
Calories
44
g
Fat
2
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 oz sliced bacon, eight slices, 6 large egg beaten, 6 slice white bread, 2 tbsp mayonnaise, and more.
Yes, Folded egg and bacon sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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