This breakfast sandwich has it all, from bacon and scrambled eggs to colorful red peppers and creamy country gravy.
Olive oil -- 5 tsp
Eggs -- 20
Onions, raw, julienned, sautéed -- 5 oz
Red bell peppers, julienned, sautéed -- 5 oz
Bacon strips, pan-fried, cut in half, warm -- 20
English muffins, plain, split, toasted -- 10
Trio Southern Country Gravy Mix, prepared hot -- 20 oz
For each order, preheat a sauté pan over medium heat. Add 1/2 tsp olive oil and 1/2 oz each sauteed onions and peppers and cook until the vegetables are heated through.
Add 2 eggs to the pan and scramble until done.
Place 2 halved slices of bacon on a muffin half. Top with egg and vegetable mixture and 1 oz of Southern Country Gravy.
Serve with the remaining muffin half.