Egg and Pot Roast BLT

Preparation:  5 min. Cooking: 10 min. Total: 15 min.
Recipe photo
  • 2 eggs
  • 1 slice whole grain breads
  • 3 Oz arm pot roast (pre-cooked)
  • 3 tsp sun-dried tomato mayonnaise
  • 1 lettuce leaves
  • 2 tomato slice
  • 1 slice bacons (pre-cooked)
Toast bread and heat pot roast.

Cook eggs in skillet or on grill to make a flat omelet; fold into quarters.

Spread mayonnaise on toast. Layer lettuce, pot roast, egg and tomato on toast. Top with bacon.
Calories
560 Cal
Fat
31 g
Carbs
19 g
Protein
50 g
Fiber
2.5 g
Sugar
5.9 g
Cholesterol
500 mg
Sodium
790 mg


Nutrients

Fiber     2.5 g
Fat     31 g
Sugar     5.9 g
Carbs     19 g
Protein     50 g
Calories     560 Cal

Fats

Fat, Poly     6.4 g
Fat, Mono     11 g
Fat, Sat     8.9 g
Fat, Trans     0.7 g
Fat, Percent     49 %

Vitamins

Vitamin, K     18 mcg     15 %
Vitamin, A     1100 IU     35 %
Vitamin, B12     3.2 mcg     130 %
Niacin     6.6 mg     41 %
Riboflavin     0.8 mg     60 %
Vitamin, C     5.6 mg     6.2 %
Vitamin, D     41 IU     6.9 %
Vitamin, B6     0.6 mg     35 %
Vitamin, E     2.4 mg     16 %
Panto, Acid     2.1 mg     41 %
Choline     370 mg     66 %
Thiamin     0.3 mg     21 %

Minerals

Calcium     140 mcg     14 %
Phosphorus     510 mg     72 %
Magnesium     62 mg     15 %
Copper     0.2 mcg     26 %
Fluoride     9.5 mcg     240 %
Zinc     9.1 mg     83 %
Cholesterol     500 mg     3 %
Sodium     790 mg     53 %
Selenium     71 mcg     130 %
Manganese     0.6 mg     9.1 %
Potassium     620 mg     13 %
Iron     4.9 mg     61 %