Directions
BEAT eggs, milk, salt and pepper in small bowl until blended.
HEAT 1 tsp. butter in large nonstick skillet over medium heat until hot. POUR egg mixture into skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from pan. CLEAN skillet.
SPREAD remaining 2 tsp. butter evenly on one side of each bread slice. PLACE two slices in skillet, buttered side down. TOP evenly with scrambled eggs, cheese and bacon. COVER with remaining bread, buttered side up.
GRILL sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
Ingredients
- 2 large EGGS
- 2 Tbsp. milk OR water
- Pinch salt
- Pinch pepper
- 3 tsp. butter, room temperature, divided
- 4 slices whole wheat OR white bread
- 2 slices Colby-Jack cheese
- 4 slices fully-cooked bacon
Tips
- Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This is harmless but the unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
- This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.
- Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
- How long to beat? Go with your preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.
Per serving: 1/2 of recipe
- Calories 401
- Total fat 23 g
- Saturated fat 10 g
- Polyunsaturated fat 4 g
- Monounsaturated fat 8 g
- Cholesterol 230 mg
- Sodium 956 mg
- Carbohydrates 26 g
- Fiber 3 g
- Sugar 3 g
- Protein 23 g
- Vitamin A 139 mcg
- Vitamin D 1 mcg
- Folate 48 mcg
- Choline 187 mg
- Calcium 169 mg
- Iron 3 mg
- Potassium 355 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.