Bacon and Egg Brunch Rarebit

Name: Bacon and Egg Brunch Rarebit
Prep time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 6 eggs; 6 slices bacon; 1/2 cup 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

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Prep 40 min
Total 40 min
Ingredients 9
Servings 6

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

By Pillsbury Kitchens

Updated October 28, 2016

Ingredients

6 eggs
6 slices bacon
1/2 cup 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

Steps

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.