February 28, 2017
A nice, salty meat and egg sandwich is already pretty incredible, but you know what can make it better? Pancakes. Subbing fluffy buttermilk pancakes for other bread products adds a certain sweetness, creating a properly balanced breakfast.
This recipe is courtesy of Krusteaz.
Ingredients
- 1 1/4 Cup pancake mix, preferably Krusteaz Heart Healthy Buttermilk Pancake Mix
- 1/2 Cup maple syrup
- 1/4 Cup water
- 4 sausage patties, cooked
- 4 eggs, individually cooked omelet-style
- 6 strips bacon, cooked and cut in half
Directions
Heat griddle to 350 degrees F. Lightly grease griddle.
Stir pancake mix, maple syrup, and water together with a wire whisk. Batter will be slightly lumpy. Do not over-mix.
Let batter stand 2 minutes.
Pour pancake mix onto griddle to make 3-inch pancakes.
Cook pancakes 1 1/4–1 1/2 minutes per side, until golden brown, turning once.
Layer 1 sausage patty, 3 half strips bacon, and 1 egg between two pancakes to make a sandwich.
Repeat for remaining sandwiches.
Nutritional Facts
Servings4
Calories Per Serving541
Total Fat28g43%
Sugar25gN/A
Saturated9g46%
Cholesterol206mg69%
Protein18g36%
Carbs53g18%
Vitamin A80µg9%
Vitamin B120.8µg13.8%
Vitamin B60.3mg14.8%
Vitamin D1µgN/A
Vitamin E1mg5%
Vitamin K0.4µg0.5%
Calcium189mg19%
Fiber2g8%
Folate (food)24µgN/A
Folate equivalent (total)99µg25%
Folic acid44µgN/A
Iron2mg13%
Magnesium33mg8%
Monounsaturated12gN/A
Niacin (B3)4mg22%
Phosphorus401mg57%
Polyunsaturated5gN/A
Potassium373mg11%
Riboflavin (B2)0.9mg52.8%
Sodium1063mg44%
Sugars, added24gN/A
Thiamin (B1)0.4mg28.8%
Zinc2mg16%