BREAKFAST BUTTER BOARD
BREAKFAST BUTTER BOARD
Yield Portion Size
4 portions
(1 portion)
| 4 ea | |
| 4 |
Eggs
|
| 1 stick (1/2 cup each) | |
| 1 cup |
Shredded Cheddar cheese
|
| 12 |
Scallions, sliced
|
|
Bacon bits
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 318 mg | 32% |
| Carbohydrate | 40 g | 13% |
| Cholesterol | 215 mg | 72% |
| Total Fat | 44 g | 68% |
| Iron | 3 mg | 17% |
| Potassium | 209 mg | 0% |
| Calories | 618 kcal | 31% |
| Sodium | 1357 mg | 56% |
| Protein | 18 g | 35% |
| Polyunsaturated Fat | 6 g | 30% |
| Saturated Fat | 16 g | 80% |
| Sugars | 5 g | 0% |
| Vitamin C | 8 mg | 14% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Bake biscuits according to package directions.
-
Step 2
Boil eggs for 7 minutes.
-
Step 3
Spread softened spread on a 9x9 inch square cutting board (for serving). Sprinkle with cheddar cheese.
-
Step 4
Slice the 7-minute eggs and place on top of cheddar cheese (like a pizza topping).
-
Step 5
Sprinkle board with scallions and bacon bits as desired.
-
Step 6
Serve with warm biscuits.
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