Apple and Bacon Breakfast Sandwiches
Servings and Ingredients
|8 slice(s)||Hy-Vee double-smoked bacon|
|12 oz.||Brie cheese, divided|
|1 tsp.||chopped fresh thyme, divided|
|4 tbsp.||Hy-Vee butter, softened, divided|
|8||(1/2-inch-thick) slices Baking Stone rosemary and garlic bread|
- In a medium skillet, cook bacon until crisp; drain and set aside.
- Core and thinly slice apple, leaving peel on.
- Top each of 4 bread slices with 1-1/2 ounces Brie, 2 slices bacon, 4 apple slices, 1/4 teaspoon thyme and another 1-1/2 ounces Brie. Top each with remaining 4 slices of bread. Spread 1/2 tablespoon butter on the outside of each piece of bread.
- Heat a large skillet or griddle over medium heat. Add two sandwiches; cook 2 minutes or until bottoms are golden. Turn sandwiches over and cook another 2 to 3 minutes or until bottoms are golden and cheese is melted. Repeat with remaining sandwiches.
840 Calories per serving
Amounts Per Serving
- Total Fat: 49g
- Cholesterol: 130mg
- Sodium: 1540mg
- Total Carbohydrates: 70g
- Protein: 32g
Vitamin A 20%
Vitamin C 4%
Hy-Vee Seasons Back to School 2012.