Ranchero Breakfast Sandwiches

Ranchero Breakfast Sandwiches

Ranchero Breakfast Sandwiches

Ingredients

  • 1 (15oz) can S&W® Jalapeño Black Beans with Lime Juice (do not drain)
  • 6 eggs
  • 1 to 2 tablespoons butter
  • 6 English muffins, toasted
  • 6 slices thick-sliced bacon, cut in half, cooked until crisp
  • 1/3 cup thick and chunky salsa
  • 1/2 cup guacamole
  • Salt and pepper to taste

Ranchero Breakfast Sandwiches

P

Over 15g of Protein

20 min

Total Time

20 min

Prep Time

6

Servings

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Ingredients

  • 1 (15oz) can S&W® Jalapeño Black Beans with Lime Juice (do not drain)
  • 6 eggs
  • 1 to 2 tablespoons butter
  • 6 English muffins, toasted
  • 6 slices thick-sliced bacon, cut in half, cooked until crisp
  • 1/3 cup thick and chunky salsa
  • 1/2 cup guacamole
  • Salt and pepper to taste

Directions

In a food processor, process beans 10 to 15 seconds, until almost smooth. Transfer to a small saucepan and heat beans over medium heat 4 to 6 minutes, until heated through. Cook eggs in butter as desired (fried, over easy, scrambled).
Divide mashed beans evenly over 6 English muffin halves. Top each with two pieces of bacon. Place one egg on top of each and spoon 1 tablespoon salsa over each egg. Spread guacamole evenly over remaining muffin halves and place each on top of salsa to form a sandwich.

Serving Suggestion: Serve plenty of napkins with these yummy breakfast sandwiches.

Serving Size: about 6oz each

Nutritional Information Per Serving:
Calories 310, Total Fat 13g (Saturated Fat 5g, Trans Fat 0g), Cholestrol 180mg, Sodium 820mg, Carb 36g, Fiber 4g, Total Sugar 3g, Added Sugar 0g, Protein 15g, Vitamin D 4%, Calcium 10%, Iron 20%, Potassium 6%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.