1 Video | Photo: Kitchen Sink Frittata Bagel Sandwich Recipe
Ingredients
- 8 slices bacon, chopped
- 8 ounces bulk Italian sausage, casings removed, chopped or crumbled
- 12 large eggs
- 3 tablespoons half-and-half
- 1 cup grated asiago
- 1 cup grated provolone
- Salt and freshly cracked black pepper
- 3 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 1 1/2 teaspoons Sriracha (or to taste)
- 1 scallion, minced
- 4 everything bagels, split and toasted
- Atomic Hash Browns, for serving, recipe follows
- Special equipment: 3 1/2-inch-to-4-inch cookie cutter.
Directions
Adjust an oven rack to the middle position and set the oven to broil.
In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Set the sausage aside with the bacon and discard all but 1 to 2 tablespoons of the pork fat.
Whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat and stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
Place in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for 5 minutes before slicing.
Combine the cream cheese, sour cream, Sriracha and scallions in a mixing bowl and season with salt and pepper.
Slide the frittata onto a cutting board and cut into rounds using a 3 1/2-inch-to-4-inch cookie cutter, depending on the size of your bagel. Place a frittata round on each bagel and top with a generous smear of sauce. Serve with a side of Atomic Hash Browns and some extra sauce for dippin'.
Atomic Hash Browns:
- 2 pounds russet potatoes, peeled, coarsely grated on a box grater and squeezed dry in a kitchen towel
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
- Salt and freshly cracked black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
Heat a 12-inch nonstick skillet over medium heat.
Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
Slide onto a cutting board and cut into wedges to serve.
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By cindy.vennie_69
Sierra Vista, AZ
on November 10, 2012
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I've made this three times now. Easy and so good. I thought the everything bagel overpowered the frittata so I use either onion or plain. To feel less guilty ;- I use egg beaters for half the eggs. The sriracha adds that punch of heat and the leftover spread is good on ham sandwiches. We are having this again this week for our weekly breakfast for dinner.
By desivb13
on April 11, 2012
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Yum! This is super easy and tastes great. I made mine with bacon and roasted red pepper and whatever cheese I had on hand, and I put it on wheat toast. It turned our great. I will definitely make this again!
By judythecook
Beverly, MA
on April 05, 2012
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Quick, easy, and tasty. 5 stars because it's so versatile - could be breakfast, lunch or dinner. Could be filled with any combo of meat, veggie, cheese that you like. Could be served plain or on any kind of bread, waffle, English muffin, etc. A great blank slate. The bacon-sausage combo is excellent. FYI - I used 8 whole eggs plus 4 egg whites to lighten things up a bit, and that worked just fine. Definitely will make again.
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