About the Recipe
I come from the land of the “bacon, egg, cheese” bagel (with salt, pepper, ketchup, of course), and it will forever be my favorite breakfast. Of course, I had to put my own spin on the bagel—much, I’m sure, to the chagrin of my fellow native New Yorkers. But it’s damn delicious, so I ain’t mad at it.
Nutritional Profile
Cal: 346 per serving
Macros: Fat 6.4 g | Carbs 41.7 g | Protein: 24.1 g
If Not This, Then That...
⬇️ 🥑 To decrease fat, omit either one or both whole eggs.
⬆️🥑 To increase fat, use four whole eggs and omit egg whites.
⬇️ 🥩 To decrease protein, cut egg whites in half.
⬇️ 🥖 To lower carbs, replace Daily Kneads’ bagel with a low-carb bread option.
Ingredients
4 sliced carrot & pumpkin bagel
2 whole brown eggs
235g liquid egg whites
32g thinly sliced Roma tomato
76g thinly sliced red onion
12g baby spinach leaves
4 thick-sliced Canadian bacon
92g fresh mozzarella slices
Spices: salt, pepper
Preparation
Cut four squares of aluminum foil; set aside.
Spray heated pan with ghee butter oil and toast each bagel top and bottom.
Set aside when toasted to your liking.
In another pan, cook Canadian bacon slices on medium heat (level of doneness to your liking).As bacon cooks, mix eggs with egg whites in medium bowl; add salt and pepper.
In same pan you toasted bagels, cook eggs like an omelet.
Once bottom is cook, slice into four quarters and fold each over on itself. Flip to cook through.
In meantime, slice onions, tomatoes, and mozzarella; place onions, tomatoes, mozzarella, and baby spinach on plate in separate piles.
Place each bagel bottom on a cutting board and start layering ingredients in the following order: eggs, spinach, tomato, onion, bacon, cheese, then bagel top.
Wrap each bagel in its own aluminum sheet; store in fridge.
Remove from foil and pop in microwave on reheat when ready to eat.