Bagel Thin Egg White Breakfast Sandwich Recipes
EASY BAGEL-EGG SANDWICH
This is my daughter's favorite breakfast (and sometimes lunch and sometimes dinner). It's made in 5 minutes and is always a hit.
Provided by barbara
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Crack egg into a small, nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
- Meanwhile, toast bagel.
- Spread ketchup on both sides of the toasted bagel. Add fried egg to the lower half, season with chile-lime seasoning, salt, and pepper, and add top half.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 55.5 g, Cholesterol 186 mg, Fat 6.5 g, Fiber 2.1 g, Protein 16.2 g, SaturatedFat 1.8 g, Sodium 929.3 mg, Sugar 7.2 g
MINI BREAKFAST BAGEL SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Heat a griddle over medium heat.
- Melt 2 tablespoons of the butter in a nonstick skillet over medium-low heat. Mix the half-and-half, eggs and a good pinch of salt and pepper in a measuring cup. Gently pour the mixture into the skillet. Turn the heat to low, cover and wait until the eggs are set, 4 to 5 minutes.
- While the eggs cook, add the sausage patties to one half of the griddle and cook until heated through, about 2 minutes per side. Grease the other half of the griddle with the remaining 2 tablespoons butter. Add the bagels, cut-side down, and toast until golden, 1 to 2 minutes. Remove the bagels and sausage to a board.
- Roll the eggs into an omelet to fit the width of the bagels and cut into 4 pieces.
- To build, spread 1 tablespoon of chipotle mayonnaise on the bottom half of a bagel. Top with a sausage patty, 1/2 slice of the American and 1/2 slice of the pepper jack cheese. Top with a slice of the rolled omelet, a slice of tomato and a few slices of avocado. Sprinkle some of the everything seasoning over the avocado. Place the other half of the bagel on top. Assemble the other 3 sandwiches, then serve.
BAGEL THIN EGG WHITE BREAKFAST SANDWICH
Our Egg White Breakfast Sandwich is full of protein and packed with flavor. Fresh egg whites, spinach, tomato, avocado, a little mozzarella cheese, and drizzled with tomatillo salsa - this sandwich is the perfect morning pick-me-up.
Provided by Steph
Yield 4
Number Of Ingredients 7
Steps:
- Toast bagel thins.
- In a small skillet over medium heat, cook egg whites (almost like you would cook a fried egg - I cooked them two egg whites at a time).
- Top the bottom half of each bagel thin with an equal amount of spinach, egg whites, tomato slices, avocado slices, mozzarella cheese, tomatillo salsa. Top with the other half of the bagel thin.
Nutrition Facts : Servingsize 1 serving, Calories 1309 kcal, Fat 22 g, SaturatedFat 12 g, Cholesterol 41 mg, Sodium 3863 mg, Carbohydrate 21 g, Sugar 15 g, Protein 237 mg
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- Crack the eggs in a small bowl and lightly beat them with the salt and pepper. Melt the remaining 2 teaspoons butter in the pan. Pour in the eggs and as the bottom sets use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath. When the bottom is almost cooked, but the top is still slightly wiggly, lay the cheese slices over the middle of the eggs. Let the eggs cook for another minute, then fold the sides of the eggs over the middle, so that it takes on a rectangular omelet shape. Slide the omelet out of the pan onto a cutting board. Cut the omelet in half, so that you have a square for each sandwich.
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