Ultimate Bacon, Egg, and Cheese Stuffed Doughnut It’s a hearty breakfast sandwich baked in to a delightfully light cake doughnut.
Yield: Serves 6
Ingredients
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup raw turbinado sugar
1 tsp. baking powder
Pinch salt
1/2 tsp. cinnamon
1 egg
1/2 cup milk
Splash vanilla extract
1 egg, scrambled
3 strips Applegate Sunday bacon, cooked and crumbled
2 Tbsp. reduced-fat cheddar cheese, shredded
Instructions Prepare the egg and bacon separately and set aside. Preheat the oven to 400 degrees F. Combine the dry ingredients together in one bowl. In a separate bowl, combine the wet ingredients (through vanilla). Then, slowly fold the dry ingredients in to the wet. Mist a doughnut pan with cooking spray, then pour in the batter only filling the molds about 1/4 full. Evenly divided the scrambled eggs, crumbled bacon, and shredded cheese over the batter. Then top with the remaining batter, filling the molds mostly full. Bake for 10-12 minutes or until golden brown. The doughnuts should pop right out of the molds.
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