Sunday, March 17, 2013

Egg, Cheddar and Spinach Breakfast Bagel with Bacon


This recipe is a variation on a breakfast sandwich I typically enjoy at least one morning a week. I usually make the sandwich completely vegetarian. However, as you know, I have said that my husband is a true carnivore. So one morning, while making my husband's Bacon, Egg, and Cheddar Bagel, I could not control myself from stealing a couple of slices. The result is delicious! What I will say is that whether you make it with or without bacon, this is a great way to start your day!


2 Strips Thick Sliced Bacon
2 Egg Whites
1/2 Slice Mild Cheddar Cheese
1 1/2 Cups Baby Spinach Leaves
Salt and Pepper
1 Everything Bagel Thin



1. In a large skillet, cook the 2 slices of bacon over medium heat until crisp, turning once. Remove from the pan and leave to drain on a paper towel.
2. If the pan has a large volume of grease, drain until just a thin layer of oil remains. Reduce heat to medium-low.
3. In a bowl, whisk the egg whites until slightly foaming. Pour into the egg whites into the pan and sprinkle with a pinch of salt and pepper.
4. In the other half of the pan, place the spinach leaves and allow them to begin to wilt. Gently stir.
5. After about 3 minutes, the egg white should be set on one side. If it is cooking too fast, reduce the heat. Using a spatula, carefully flip the egg white to cook the other side.
6. Place the sautéed spinach in the middle of the egg white and top with cheese. Fold the ends over the filling and allow the heat to melt the cheese.
7. While the filling is finishing, lightly toast the bagel.
8. To construct your sandwich, layer the egg white filling on the bottom half of the bagel, followed by the cooked bacon and then topped with the bagel cap.
9. Eat immediately!

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