Name: Bagel and egg sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 90 g Hero classic bagel, split; 4 large egg whites; 1 large egg; 3 1/2 tbsp reduced-fat cheddar cheese, shredded; 1 tsp butter; 1/4 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

428 calories

Protein: 51g; 39% of calories
Carbs: 35g; 27% of calories
Fat: 20g; 34% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 5 min

Place the split bagel in an 8-inch nonstick skillet over medium heat. Toast for 2 to 3 minutes until the cut sides are golden and crisp. Remove the bagel and set aside.
In a small bowl, whisk together the egg whites, whole egg, salt, and black pepper until well combined and slightly frothy.
Melt the butter in the same skillet over medium-low heat. When the butter foams, pour in the egg mixture. Cook for 2 to 3 minutes, scraping the eggs gently from the edges with a spatula as they set, until mostly cooked but still moist. Done when softly set.
Sprinkle the shredded cheddar over the eggs. Fold the eggs over the cheese and cook for 1 minute until the cheese is melted and the eggs are fully cooked. Done when opaque in the center, 160°F.
Pile the cheesy scrambled eggs onto the bottom half of the toasted bagel and place the other half on top.

Nutrition

Ingredients

Instructions

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