One of my favorite breakfasts to go is a bagel and egg sandwich. It is quick and easy and is one of my husband's favorites as well. It makes for a pretty hefty and filling breakfast. I've made it with toast and English muffins and it still turned out good.
I stir up the eggs with whatever seasonings appeal to me at the moment and microwave them in a 4 cup Pyrex measuring cup. This makes a mini-omelet just the right size for a bagel. For English muffins, you might want to try a 2 cup measuring cup. Here is the basic recipe, but it has a lot of possible variations.
For one sandwich, use the following:
If you plan to use sausage or bacon, cook that first and make sure it is nice and crumbly. You could also use the cooked slices of bacon or a sausage patty, rather than stirring them into the egg. Just set them aside after cooking and use as a topper later. If you are using the crumbled bacon or sausage, stir in the cooked meat before putting the egg in the microwave.
I've also used deli sliced ham and it was pretty good, no cooking required. However, I noticed my egg slid around a little when I bit into the sandwich. Not much traction on a thin slice of ham.
Crack one or two eggs into a 4 cup Pyrex measuring cup and whisk. I use the 4 cup because the the bottom of it is almost exactly the size of the bagel. I use a 2 cup if I'm making it for an English muffin.
Place in the microwave and cover (there might be a little egg popping). For two eggs, microwave 1.5-2 minutes. For one egg, 1 minute will probably be plenty. The eggs may puff up pretty high while cooking, but will fall back down when the microwave stops.
Toast both halves of the bagel (or two slices of bread) and place it on a plate to cool for a few minutes. If you don't have guacamole, you can mash an avocado with a little bit of lime juice and salt or stir in a little bit of salsa. I've used jalapeño jelly instead of quacamole and it was pretty good too.
Using a fork, gently lift around the edges of the egg in the measuring cup and tilt it over on to the bagel. Add any additional toppings that appeal to you-I like a slice of tomato on mine. My husband loves his with cheese. Place the other bagel on top and enjoy your breakfast bagel!
I was diagnosed with Celiac Disease in 1982 and have been gluten free ever since. I went dairy free two years ago. I share recipes, craft patterns, life philosophies and thoughts on this blog. This is just my story. In no way should it be taken as medical advice because every individual is different. There are also a few affiliate links for products I use and recommend. I make a tiny amount of money if you buy something and it in no way changes the price you pay.
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