Bacon and Egg Brunch Rarebit

Make an easy brunch, but don't forget that supper loves bacon and eggs, too!

  • prep time 40 min
  • total time 40 min
  • ingredients 9
  • servings 6

Ingredients

6
eggs
6
slices bacon
1/2
cup Green Giant Select™ frozen baby sweet peas
2
tablespoons butter or margarine
1
tablespoon finely chopped onion
2
tablespoons all-purpose flour
1
cup milk
2
cups shredded sharp Cheddar cheese (8 oz)
6
frozen plain or buttermilk waffles
  • 1 In 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in ice water; let stand 10 minutes.
  • 2 Meanwhile, cook bacon until crisp. Drain on paper towels; crumble. Set aside. Cook peas as directed on package. Drain peas; set aside.
  • 3 In 2-quart saucepan, melt butter over medium heat. Add onion; cook about 3 minutes or until tender. Stir in flour; cook until bubbly, stirring constantly. Gradually add milk, stirring constantly until mixture boils and thickens, about 2 minutes. Add cheese; stir until melted.
  • 4 Peel eggs; coarsely chop. Add eggs and peas to cheese sauce; cook 1 to 2 minutes or until hot.
  • 5 Toast waffles as directed on package. Place 1 waffle on each individual serving plate. Top with egg mixture. Sprinkle with crumbled bacon. Serve immediately.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    420
    (
    Calories from Fat
    250),
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    13g,
    13%
    ),
    Cholesterol
    260mg
    260%;
    Sodium
    750mg
    750%;
    Total Carbohydrate
    21g
    21%
    (Dietary Fiber
    1g
    1%
      Sugars
    6g
    6%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    0%;
    Calcium
    35%;
    Iron
    15%;
    Exchanges:
    1 1/2 Starch; 2 1/2 High-Fat Meat; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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