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Bacon and Egg Brunch Rarebit

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Bacon and Egg Brunch Rarebit
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  • Prep 40 min
  • Total 40 min
  • Ingredients 9
  • Servings 6
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Make an easy brunch, but don't forget that supper loves bacon and eggs, too!
Updated Oct 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.

Nutrition Information

420 Calories, 28g Total Fat, 22g Protein, 21g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
13g
65%
Cholesterol
260mg
87%
Sodium
750mg
31%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
4%
Sugars
6g
Protein
22g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
15%
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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