Cake, Batter, and Bowl

Mini Bagel Breakfast Sandwiches

Brunch Dishes

Mini Bagel Breakfast Sandwiches

Mini Bagel Breakfast Sandwiches

My hubby and I shop for the majority of our groceries together on the weekends, but Apolinaras usually heads to the store by himself when we need something during the week. I try to help him out by structuring the list so it goes in order of the store aisles and usually he remembers everything. But, there’s one thing he never forgets and actually will get without me even asking – mini whole wheat bagels! I go through them really quickly because I like to have one as a snack after work when I’m starving but still need to throw something together for dinner. I also like to make quick mini bagel pizzas when Apolinaras is at one of his networking events and I’m on my own for dinner. But my favorite way to enjoy them is in mini breakfast sandwiches! I’ve already professed my love of breakfast sandwiches and make them practically every weekend.

I decided to mix things up this week adding roasted tomatoes and creamy ricotta cheese mixed with fresh basil, along with my usual eggs and turkey bacon. I think a normal serving is two little sandwiches, which I noted below, but I actually couldn’t resist them and ate three! I was completely stuffed afterwards, but it was worth it. They are addicting!

Mini Bagel Breakfast Sandwiches
Printable Recipe

Ingredients:
6 slices turkey bacon
2 small tomatoes, sliced
4 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/2 cup part-skim ricotta cheese
1 tablespoon fresh chopped basil
6 mini whole wheat bagels, split and toasted

Directions:
Cook bacon in large skillet over medium high heat until crisp. Remove bacon from skillet; drain on paper towel. Cut each strip in half.

Clean out skillet and add sliced tomatoes. Saute for 5 to 7 minutes over medium high heat or until tender, flipping once.

Spray medium nonstick skillet with cooking spray and heat over medium heat. Whisk eggs, milk, and salt, in a small bowl and add to the skillet. Cook until eggs are set on the bottom and bubbly on top. Cut in half and turn eggs over to finish cooking until eggs are set, then cut eggs into six equal portions.

Mix ricotta and basil in a small bowl until smooth.

Spread ricotta cheese mixture on bottom half of each mini bagel. Top with the tomato, eggs, and bacon. Cover with top halves of muffins. Makes 3 servings.

Nutrition: 456 calories, 16.5g fat, 2.6g fiber, 24.9g protein per serving
Cost: $1.16 per serving

Fall Breakfast Hash with Cheesy Scrambled Eggs

Apolinaras and I recently traveled to Portland, Oregon, for my dear friend Britt’s wedding. Britt, Annika, and I were inseparable during college and whenever we’re together, it’s like nothing has changed - we had soooo much fun!  Britt and her new hubby Ben were just...

Crispy Pecan Chicken and Sweet Potato Biscuit Sandwiches

I have a thing for biscuits. The love affair started when I was growing up and always used to gobble them up at KFC and McDonald’s (actually, McDonald’s breakfast biscuit sandwiches are still one of my guilty pleasures when we’re travelling!). I also have fond...

Apple Brie Scones

Happy Halloween! After dressing up as Jem, my favorite 80s TV character for the past several years, I decided to fast forward to the 90s this year and go as Angela Chase from My So-Called Life, which is seriously one of the best shows ever! I was a little nervous no...

French Toast with Pomegranate Cranberry Compote and Clementine Syrup

My good friend Renee got me a gorgeous cookbook for Christmas called Sarabeth’s Bakery. Have you heard of it? It’s filled with recipes for sophisticated bakery treats and I spent an entire evening drooling over all the lovely step by step photos. It was actually this...

Nutella Gingerbread Scones

We currently have a bunch of cookies in our snack drawer at work, and lately I’ve been reaching first for the gingersnaps dipped in chocolate. They are just so good! Then the other day I had a light bulb moment - you know what would be even better? Gingersnaps topped...

Protein-Packed Quiche with a Chickpea Crust

I returned from a lab ski trip today (which turned into a snowshoeing trip since it was raining and the slopes were icy), and my hubby immediately requested I make him another protein-packed quiche. He has recently gotten very into weightlifting and is surviving on...

Breakfast Sandwiches with Leeks, Brie, and Avocado

If you could only eat five different food items the rest of your life, what would they be? I used to mull this over regularly with one of my friends growing up – it just seemed like the worst situation ever and I was even a pretty picky eater then! I can’t remember...

Egg and Potato Squares with Gruyere, Asparagus, and Mushrooms

Happy New Year! Did anyone else make any foodie resolutions? My goal last year was to get my blog up and running, and I remember spending the first few weekends in January designing the header and side bars for my little site. This year I just want to continue...