Recipe courtesy of Ree Drummond
Mini Breakfast Bagel Sandwiches
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 228
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 87 mg
- Sodium
- 287 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 228
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 87 mg
- Sodium
- 287 mg
Ingredients
Directions
- 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.
