Donavon's Traveling Brunch
Renamed and modified from Kimjorna's Mom's Camping Breakfast. I took this to a men's breakfast @ church. Big hit!! Thank You!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 2 tablespoon parsley
- 1/2 cup cheddar cheese shredded
- 1/2 cup mushroom sliced
- 1 teaspoon southwest seasoning
- 4 large eggs hard cooked
- 6 slices bacon cooked
- 1/2 cup celery small dice
- 4 split english muffins toasted
- 1/4 cup onion small dice
- s & p tt
- Carbohydrate 52.999613645737 g
- Cholesterol 614.872216030934 mg
- Fat 72.4244966001946 g
- Fiber 0.406499999798834 g
- Protein 56.7964532215418 g
- Saturated Fat 35.9904367927923 g
- Serving Size 1 1 Serving (694g)
- Sodium 1129.5033952242 mg
- Sugar 52.5931136459382 g
- Trans Fat 6.02993824268049 g
- Calories 1083 calories
1. Before the travel: Saute mushrooms, onions and celery, cook the bacon, boil and slice the eggs. Mix together in a tupper and add the parsley for the trip. Put the cheese in in a bag and pack the muffins. 2. At the destination: Top the muffins halves with the egg mixture and heat until hot through. Add the cheese and heat until melted. 3. Garnish with parsley and serve.
