Breakfast Sandwich

Breakfast Sandwich by Rene Solis
Videography and Production by Ashley Behabetz 

Sophomore Baseball player Rene Solis cooks with eggs to ensure he has substantial amounts of protein to support him both in the classroom and on the mound. Here he displays how to whip together a nutritious and simple breakfast sandwich that will prepare any athlete for a great day.

Ingredients 

  • Eggs (2-3)
  • White bread (2 slices)
  • Milk (1/2 cup)
  • Salt and Pepper (add to taste)
  • Butter (Just enough to spread on bread)
  • Bacon (3-4 slices)
  • Shredded Cheddar Cheese (1/3 cup)
  • Tabasco (optional)
Directions

First heat stove top, medium to high heat. Then place bacon strips on pan and flip every 45 seconds or so or until cooked to a crisp. Remove from pan and place on paper towel to remove excess grease. Then crack eggs into a small bowl, add milk, salt and pepper. Whisk until blended. Pour egg mixture into same pan used to cook bacon. Let cook for a minute then use spatula to mix eggs in pan. While eggs are cooking, place bread in toaster. After toasting, spread a thin layer of butter on each slice. When the eggs are solid and no longer runny remove from heat. Place cooked bacon on bread, then add scrambled eggs and top with cheese. “Smush together” and enjoy.

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