Serves: 5
Total Calories: 72
Yield: 1

2 slices Rhodes White Bread , baked ahead following package instructions
1 to 2 strip bacon
2 sun dried tomatos packed in oil
1 to 2 egg
1 teaspoon sour cream
salt and pepper
2 thin slices gruyére cheese
butter

Slice bread and set aside. Cut bacon into 1/4-inch strips and fry in a small frying pan on medium low. Cut the sun dried tomatoes into 1/4-inch strips and place in another pan on medium low. Allow to heat for 1 minute then add eggs and sour cream to the pan. Season with salt & pepper and gently scramble. Place one slice of cheese over eggs. Begin toasting sliced bread. Drain bacon strips on a paper towel. Butter toast and place half of the bacon and the eggs, cheese side down on one slice. Top eggs with remaining bacon and second slice of cheese. Place remaining slice of toast on top.

Nutritional Facts:

Serves: 5
Total Calories: 72
Calories from Fat: 19

More Recipes from the Rhodes Bake-N-Serv Cookbook Cookbook:
Apple Cinnamon Roll French Toast
Bacon Cheese Crescents
Bagels
Baked Strawberry Almond French Toast
Becca's Breakfast Sandwich
Bread and Jam Loaf
Breakfast Bread Pudding
Breakfast Favorites Pizza
Caramel Apple French Toast
Cinna-Bunnies
Cinnamon Apple Crumble
Cinnamon Blueberry Crumble Muffins
Cinnamon Marble Loaf French Toast with Butter Syrup
Cinnamon Roll Bread Pudding
Cinnamon Roll Waffles
Cranberry Orange Pull-Apart
Cream Cheese Danish
Egg and Cheese Bake
Farm Breakfast Casserole
French Toast Bundt
French Toast Pockets
French Toast Sticks
Ham and Egg Cups
Macadamia Nut Sticky Buns
Mini Breakfast Pizzas
Orange and Coconut Ring
Orange Juice Breakfast Rolls
Overnight Breakfast Rolls
Pani Popo (Samoan Coconut Rolls)
Potatoes and Cheese Bruncheros
Raspberry Orange Rolls
Rhodes English Muffins
Sausage Breakfast Loaf
Sweet Breakfast Bites
Texas Breakfast Roll Up
Toffee Apple Breakfast Pudding