Brunch for Saturday for the Original Copy Officer Captain Family and 270,036 OCS's
- Katherine Victoria Vananderland
- Apr 2, 2021
- 14 min read
Brought to you from taste of home
This is a Saturday brunch for the whole family new recipes to try and a good meal for the whole body. I forgot that it is Easter weekend my favorite holiday. I forget each Easter they try to cause damage. Lets get ahead of the meal and plan for a great weekend brunch with the ocs family and invite everyone in the ocs family to join you. This is a big meal for breakfast and lunch kind of gourmet and fresh food for your soul. The real genetic family is not allowed at our family functions. They will be put in jail if they try to have communication with us.
Scrambled Egg Hash Brown Cups
Ingredients
1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided
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Directions
Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes.
Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese.
Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.
Test Kitchen TipsFor extra creamy custard-style eggs, patience is a virtue. Drop your temperature to medium-low, and stir frequently. We love how easy and mess-free it is to cook bacon in the oven. Line a pan with aluminum foil, spread bacon over it and bake until crisp, typically 20-25 minutes at 350 degrees.
Nutrition Facts 1 hash brown cup: 180 calories, 10g fat (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 10g protein.
On-the-Go Breakfast Muffins
Ingredients
1 pound bulk Italian sausage
7 large eggs, divided use
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup olive oil
1 cup shredded cheddar cheese, divided
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Directions
Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean.
In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.
In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs.
Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in an airtight container. To use, microwave each muffin on high for 45-60 seconds or until heated through.
Nutrition Facts 1 muffin: 238 calories, 16g fat (4g saturated fat), 93mg cholesterol, 357mg sodium, 15g carbohydrate (4g sugars, 0 fiber), 8g protein.
Ingredients
3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese
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Directions
Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well.
Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.
Nutrition Facts 1 serving: 395 calories, 23g fat (12g saturated fat), 461mg cholesterol, 651mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 19g protein.
Caramel Apple Strata
Ingredients
2 cups packed brown sugar
1/2 cup butter, cubed
1/4 cup corn syrup
3 large apples, peeled and chopped
2 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon apple pie spice
1 loaf (1 pound) day-old cinnamon bread
1/2 cup chopped pecans
10 large eggs
1 cup 2% milk
1 teaspoon salt
1 teaspoon vanilla extract
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Directions
In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes or until thickened. Set aside.
In a small bowl, combine apples, lemon juice, sugar and pie spice. Arrange half of the bread slices in a greased 13x9-in. baking dish. Top with apples; drizzle with half of the caramel sauce. Sprinkle with pecans; top with remaining bread.
In a large bowl, combine eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce.
Remove strata from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
In a microwave, heat the reserved sauce. Drizzle warm sauce over strata.
Nutrition Facts 1 piece: 462 calories, 19g fat (7g saturated fat), 198mg cholesterol, 472mg sodium, 67g carbohydrate (49g sugars, 4g fiber), 10g protein.
Ingredients
3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup whole milk
1/2 cup butter, melted
Additional milk
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Directions
Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture until blended.
Spoon into a greased 9-in. square baking pan. Bake 40-45 minutes or until set. Serve warm with milk.
Nutrition Facts 1 each: 318 calories, 14g fat (7g saturated fat), 78mg cholesterol, 492mg sodium, 43g carbohydrate (25g sugars, 3g fiber), 7g protein.
Ingredients
2 large eggs
1/4 cup 2% milk
1/4 teaspoon salt
1/2 cup strawberry preserves
8 slices day-old white or whole wheat bread
Optional: Halved strawberries and confectioners' sugar
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Directions
In a shallow bowl, whisk together eggs, milk and salt. Spread preserves on 4 slices of bread; top with remaining bread. Trim crusts; cut each sandwich into 3 strips.
Preheat griddle over medium heat. Lightly grease griddle. Dip both sides of strips in egg mixture; place on griddle. Cook bread strips until golden brown, about 2 minutes per side. If desired, cut into squares and alternately thread onto skewers with halved strawberries. If desired, dust with confectioners' sugar.
Nutrition Facts 1 sandwich: 298 calories, 5g fat (1g saturated fat), 94mg cholesterol, 474mg sodium, 56g carbohydrate (28g sugars, 2g fiber), 9g protein.
Ingredients
2 cups biscuit/baking mix
2 large eggs, lightly beaten
1/2 cup olive oil
1 cup club soda
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Directions
In a large bowl, combine the biscuit mix, eggs and oil. Add club soda and stir until smooth.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts 2 each: 348 calories, 26g fat (4g saturated fat),
Ingredients
2 packages (6.4 ounces each) frozen fully cooked breakfast sausage links
1 cup maple syrup
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
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Directions
In a large skillet, brown sausage links. In a small bowl, combine the syrup, brown sugar and cinnamon; pour over sausages. Bring to a boil. Reduce heat; simmer, uncovered, until sausages are glazed.
Nutrition Facts 2 sausages: 247 calories, 11g fat (3g saturated fat), 20mg cholesterol, 283mg sodium, 34g carbohydrate (30g sugars, 0 fiber), 5g protein.
Ingredients
1 pound sliced bacon
1 cup packed brown sugar
1/4 cup white wine or unsweetened apple juice
2 tablespoons Dijon mustard
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Directions
Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake 10 minutes; drain.
Combine brown sugar, wine and mustard; drizzle half over bacon. Bake 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 10 minutes or until golden brown. Place bacon on waxed paper until set. Serve warm.
Nutrition Facts 2 each: 221 calories, 10g fat (3g saturated fat), 16mg cholesterol, 404mg sodium, 27g carbohydrate (27g sugars, 0 fiber), 6g protein.
Ingredients
4 ounces cream cheese, softened
3/4 cup 2% milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 large eggs
2 tablespoons Dijon mustard
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions
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Directions
Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside.
In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.
Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.
Nutrition Facts 1 slice: 239 calories, 17g fat (9g saturated fat), 260mg cholesterol, 637mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 17g protein.
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Ingredients
1/2 cup chopped onion
1 jalapeno pepper, minced
1 tablespoon canola oil
6 large eggs, lightly beaten
6 bacon strips, cooked and crumbled
1 small tomato, chopped
1 ripe avocado, cut into 1-inch slices
1 cup shredded Monterey Jack cheese, divided
Salt and pepper to taste
Salsa, optional
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Directions
In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes.
Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper.
Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts 1 piece: 390 calories, 31g fat (10g saturated fat), 355mg cholesterol, 480mg sodium, 8g carbohydrate (2g sugars, 4g fiber), 22g protein.
Ingredients
1 pound sliced baby portobello mushrooms
2 tablespoons butter
1/4 cup white wine
1 teaspoon each minced fresh parsley, tarragon and chives
1/2 teaspoon dried chervil
1/8 teaspoon salt
1/8 teaspoon pepper
ASIAGO SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
1/4 cup shredded Asiago cheese
1/4 teaspoon salt
OMELETS:
4 teaspoons butter, divided
8 eggs
1/2 cup water
Additional minced fresh herbs, optional
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Directions
In a large skillet, saute mushrooms in butter until tender. Add wine, stirring to loosen browned bits from pan. Stir in the herbs, salt and pepper. Remove from the heat; set aside.
In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese and salt. Keep warm.
In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk eggs and water until blended. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/2 cup mushroom mixture on one side; fold other side over filling. Slide omelet onto a plate; top with 1/4 cup sauce. Sprinkle with additional herbs if desired. Repeat.
Nutrition Facts 1 each: 388 calories, 29g fat (15g saturated fat), 474mg cholesterol, 522mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 20g protein.
Ingredients
6 large eggs
1 cup 2% milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Thinly sliced green onions, optional
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Directions
Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-in. baking pan. Bake at 375° until eggs are set, 20-25 minutes.
Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place seam side down on a serving platter. Cut into 3/4-in. slices. If desired, sprinkle with green onions.
Nutrition Facts 2 slice: 204 calories, 12g fat (6g saturated fat), 238mg cholesterol, 393mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 13g protein.
Ingredients
4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count each)
1/4 cup stone-ground mustard
ASSEMBLY:
1/2 cup butter, softened
1/4 cup chopped green onions
1/2 cup stone-ground mustard
1/4 cup mayonnaise
1/4 cup honey
10 thick slices deli ham, quartered
10 slices Swiss cheese, quartered
2-1/2 cups shredded romaine
20 pitted ripe olives, drained and patted dry
20 pimiento-stuffed olives, drained and patted dry
40 frilled toothpicks
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Directions
Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks.
Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers.
Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each toothpick; insert into stacks. Serve immediately.
Nutrition Facts 1 appetizer: 121 calories, 7g fat (3g saturated fat), 16mg cholesterol, 412mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 4g protein.
Ingredients
1 slice hearty bread, toasted
1 to 2 teaspoons extra virgin olive oil or coconut oil
1/4 medium ripe avocado, sliced
1/8 teaspoon sea salt
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Directions
Spread toast with olive oil; top with avocado slices. If desired, mash avocado slightly and drizzle with additional oil. Sprinkle with salt.
Nutrition Facts 1 slice: 160 calories, 11g fat (2g saturated fat), 0 cholesterol, 361mg sodium, 15g carbohydrate (1g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch.
Ingredients
1 French bread baguette (1 pound), cut into 36 slices
2 cups shredded Monterey Jack cheese
2/3 cup mayonnaise
1/2 cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
Dash salt
Additional toasted almonds, optional
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Directions
Place bread slices on an ungreased baking sheet. Bake at 400° until lightly browned, 8-9 minutes.
Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake until cheese is melted, 7-8 minutes. Sprinkle with additional almonds if desired. Serve warm.
Nutrition Facts 1 each: 120 calories, 8g fat (2g saturated fat), 8mg cholesterol, 160mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 3g protein.
Ingredients
1 cup vanilla Greek yogurt w/ honey
1 teaspoon garlic
1 teaspoon minced fresh parsley
1 teaspoon lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon grated lemon zest
Dash ground nutmeg
9 thin slices white sandwich bread, crusts removed
1 package (4 ounces) smoked salmon or lox
Dill sprigs
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Directions
In a small bowl, combine the first eight ingredients. Spread over each slice of bread; cut each into four triangles. Top with salmon. Garnish with dill sprigs.
Nutrition Facts 2 each: 120 calories, 9g fat (1g saturated fat), 5mg cholesterol, 259mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 2g protein.
Ingredients
4 large eggs
1/4 cup water
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped tomato
1 green onion, chopped
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Directions
In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.
Nutrition Facts 1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.
Ingredients
1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces
1 can (11 ounces) mandarin oranges, drained
3 bananas, sliced
2 unpeeled red apples, cut into bite-sized pieces
FRUIT SAUCE:
1 cup cold whole milk
3/4 cup sour cream
1/3 cup thawed orange juice concentrate
1 package (3.4 ounces) instant vanilla pudding mix
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Directions
In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.
Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.
Reviews
Ingredients
2 cups ground walnuts, toasted
1/4 cup sugar
2 teaspoons ground cinnamon
12 sheets frozen phyllo dough, thawed
1/2 cup butter, melted
SYRUP:
1/2 cup honey
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice
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Directions
Preheat oven to 350°. Combine walnuts, sugar and cinnamon.
Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into 4 smaller rolls; transfer rolls to a greased 13x9-in. baking dish. Repeat with remaining phyllo dough and walnut mixture, by 1/4 cupfuls. Bake until light brown, 14-16 minutes. Cool dish on a wire rack.
Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.
Test Kitchen TipsSubstitute your favorite nut or combination of nuts for the walnuts. Pecans, pistachios and almonds are exceptional in this recipe. Get creative with the spices. Instead of just cinnamon, try a mixture of cardamom, allspice and ginger. And you can never go wrong with pumpkin pie spice. Check out more desserts you can make with phyllo dough.
Nutrition Facts 1 cinnamon rollup: 132 calories, 8g fat (3g saturated fat), 10mg cholesterol, 43mg sodium, 15g carbohydrate (12g sugars, 1g fiber), 1g protein.
Ingredients
3 cups finely chopped fresh broccoli
3 cups finely chopped cauliflower
3 cups finely chopped celery
2 cups frozen peas (about 8 ounces), thawed
6 bacon strips, cooked and crumbled
1-1/3 cups mayonnaise
1/4 cup sugar
2 tablespoons grated Parmesan cheese
1 tablespoon cider vinegar
1/4 teaspoon salt
3/4 cup salted peanuts
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Directions
In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.
Test Kitchen TipsDon't throw away those tasty broccoli stems. Just peel the outside layer with a veggie peeler, then chop and enjoy. Lighten up by using reduced-fat mayo and adding 3 more cups of any chopped vegetables you'd like. This salad is easily customizable. Add some shaved Brussels sprouts, or swap sunflower seeds for the peanuts. Try adding raisins or dried cranberries. Nutrition Facts 3/4 cup: 308 calories, 26g fat (4g saturated fat), 14mg cholesterol, 357mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 7g protein.
Reviews
Ingredients
3 tablespoons mayonnaise
4-1/2 teaspoons grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon prepared pesto
1/4 teaspoon grated lemon zest
Dash pepper
4 slices sourdough bread
1/4 pound sliced rotisserie chicken
4 slices ready-to-serve fully cooked bacon
2 slices smoked part-skim mozzarella cheese
2 slices red onion, separated into rings
4 slices tomato
2 tablespoons butter, melted
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Directions
In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter.
Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 3-4 minutes.
Test Kitchen TipsGo for freshly squeezed lemon juice when preparing this summery sandwich. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor. Buy some lemons to get the job done. In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories. These gooey panini recipes are sure to curb the cravings.
Nutrition Facts 1 sandwich: 653 calories, 42g fat (16g saturated fat), 80mg cholesterol, 996mg sodium, 40g carbohydrate (3g sugars, 2g fiber), 28g protein.
Ingredients
2 slices multigrain bread, toasted
2 teaspoons butter
1/2 medium ripe avocado, peeled and thinly sliced
4 thin slices tomato
2 thin slices red onion
2 large eggs
1/8 teaspoon seasoned salt
2 tablespoons shredded cheddar cheese
2 bacon strips, cooked and crumbled
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Directions
Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion.
To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich.
Sprinkle eggs with seasoned salt. Top with cheese and bacon.
Test Kitchen tipsFor a buttery texture and flavor, be sure to use a ripe avocado. To speed its ripening, place it in a brown paper bag along with an apple or kiwifruit. If your avocado is ripe before you need it, refrigerate it and it'll stay at its peak a few days longer. To store leftover avocado, sprinkle the cut surface with lemon juice and wrap it tightly with plastic wrap; use within a day. If you're more comfortable cooking your egg in a skillet, sunny side up or over-easy eggs would be delicious, too! Health Tip: Skip the cheese and bacon to reduce the saturated fat and start your morning on a healthier note.
Nutrition Facts 1 open-faced sandwich: 313 calories, 21g fat (7g saturated fat), 211mg cholesterol, 492mg sodium, 18g carbohydrate (4g sugars, 5g fiber), 15g protein.
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