Bacon and Bell Pepper Egg-in-A-Hole
Crunchy Apple-Spinach Salad
Ingredients
- 6 slices center-cut bacon
- 2 large red bell peppers, cut into 6 (½-inch-thick) rings
- 6 large eggs
- ¼ tsp kosher salt
- ½ tsp pepper
- 1 (8-oz) pkg refrigerated guacamole (such as Wholly Guacamole)
- 6 (1.5-oz) slices whole-grain bakery bread, toasted
- ⅔ cup shredded extra-sharp white Cheddar cheese
Instructions
- Cook bacon in a large cast-iron or nonstick skillet until crisp. Drain, reserving 1 Tbsp drippings in skillet. Crumble bacon.
- Add bell pepper rings to hot drippings; crack 1 egg into center of each pepper. Sprinkle with salt and pepper.
- Cook, covered, 3 minutes or until whites are set and yolks are cooked to desired doneness.
- Spread guacamole over each bread slice; top with eggs. Sprinkle with cheese and bacon.
Side Dish Ingredients
- 1 (10-oz) pkg baby spinach
- 1 (3-oz) pkg honey-roasted almond topping mix with cranberries
- 1 sweet apple, thinly sliced
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
353
|
135
|
488
|
| Fat (g) | 19 | 8 | 27 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 19 | 3 | 22 |
| Carb (g) | 25 | 14 | 39 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 634 | 236 | 870 |
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