BLUEBERRY BREAKFAST GRIDDLE SANDWICH
BLUEBERRY BREAKFAST GRIDDLE SANDWICH
Yield Portion Size
6 portions
(1 sandwich each)
| 6 | |
| 12 | |
| 6 |
Eggs (or equivalent of plant-based alternative), cooked as desired
|
| 6 slices |
Cheddar cheese (or plant-based alternative)
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 273 mg | 27% |
| Carbohydrate | 41 g | 14% |
| Cholesterol | 225 mg | 75% |
| Total Fat | 21 g | 32% |
| Iron | 1 mg | 7% |
| Potassium | 231 mg | 0% |
| Calories | 455 kcal | 23% |
| Sodium | 1023 mg | 43% |
| Protein | 23 g | 47% |
| Polyunsaturated Fat | 1 g | 5% |
| Saturated Fat | 7 g | 37% |
| Sugars | 9 g | 1% |
| Vitamin C | 0 mg | 0% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Cook saus’ge and blueberry pancakes according to package directions.
-
Step 2
Build breakfast sandwiches as desired using pancakes, saus'ge, sliced cheese, and eggs. Serve blueberry griddle breakfast sandwiches immediately.
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