Bacon Egg and Cheese Sandwich
An iconic breakfast food, this bacon egg and cheese sandwich has fluffy scrambled eggs mixed with gooey cheddar cheese, and crisp bacon stacked on a toasted bagel. It's delicious, protein-packed, and only takes 10 minutes to make.
Servings: 1 sandwich
Ingredients
- 2 large eggs
- 1 Tablespoon milk
- 2 Tablespoons shredded cheddar cheese
- 2 slices crispy bacon cooked
- 1 bagel
Instructions
- Preheat a skillet over medium heat.
- Put the eggs, milk, and cheese in a bowl, and mix until well combined.2 large eggs, 1 Tablespoon milk, 2 Tablespoons shredded cheddar cheese
- Spray the skillet with a nonstick baking spray, then pour in the egg mixture.
- Scramble the eggs until they're cooked all the way through but not runny, about 5 minutes.
- While the eggs cook, toast your bagel to the desired doneness.1 bagel
- Put the bacon on top of half the bagel, then top with the cheesy eggs. Put the other half of the bagel on, and serve while hot.2 slices crispy bacon
Notes
- Leftovers can be stored in an airtight container in the fridge for 4 days or in the freezer for 4 months. For best results, wrap in aluminum foil for easy reheating.
- Reheat in aluminum foil in a 350F oven for 10 minutes, or remove from the foil and heat in the microwave for 1 minute.
- Don't like Bagels? Use any bread of choice! (English Muffins, Waffles, mini pancakes, Biscuits etc)
Nutrition
Calories: 593kcal | Carbohydrates: 57g | Protein: 35g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 410mg | Sodium: 1072mg | Fiber: 2g | Sugar: 10g
