Made-to-Order Breakfast Muffin
This breakfast sandwich has it all, from bacon and scrambled eggs to colorful red peppers and creamy country gravy.
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Olive oil -- 5 tsp
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Eggs -- 20
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Onions, raw, julienned, sautéed -- 5 oz
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Red bell peppers, julienned, sautéed -- 5 oz
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Bacon strips, pan-fried, cut in half, warm -- 20
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English muffins, plain, split, toasted -- 10
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Trio Southern Country Gravy Mix, prepared hot -- 20 oz
Preparation
1
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.
2
Add 2 eggs to the pan and scramble until done.
3
Place 2 halved slices of bacon on a muffin half. Top with egg and vegetable mixture and 1 oz of Southern Country Gravy.
4
Serve with the remaining muffin half.
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