Breakfast Bagel Sandwich
This hearty breakfast bagel sandwich is layered with creamy avocado, juicy tomato, crispy bacon, melty fontina cheese, and scrambled egg, making it a satisfying and protein-packed way to start your day.
COOK TIME: 10 minutes
PREP TIME: 10 minutes
SERVINGS: 1
INGREDIENTS
1 plain or everything bagel
3–4 slices avocado
1 thick slice tomato
2 slices bacon
1 slice fontina cheese
1 large egg
INSTRUCTIONS
Preheat a skillet over medium heat. Add the bacon and cook for 4 to 6 minutes, turning occasionally, until crisp and cooked to 145°F with a 3-minute rest time. Transfer to a paper towel–lined plate.
In a small bowl, beat the egg until well mixed. Wipe out the skillet and spray lightly with cooking spray or add a small amount of oil. Scramble the egg over medium heat, stirring gently, until fully cooked and set to 160°F. Remove from heat and set aside.
Slice the bagel in half horizontally. Place the slice of fontina cheese on the bottom half of the bagel. Place both halves in a toaster oven or under a broiler for 1 to 2 minutes, just until the cheese melts and the bagel is lightly toasted.
Layer the avocado slices evenly over the melted cheese. Place the tomato slice on top of the avocado. Add the cooked bacon and then the scrambled egg. Cap with the top half of the toasted bagel.
Slice the sandwich in half for easier serving, and enjoy warm.
Storage & Food Safety
This sandwich is best enjoyed immediately after preparation. Leftovers may be cooled, wrapped tightly, and stored in the refrigerator for up to 1 day. Reheat in a toaster oven until warmed through before serving. Bacon and eggs should not be left at room temperature for longer than 2 hours.
Ingredient Substitutions
Cheddar, mozzarella, or Swiss cheese can be used instead of fontina. Turkey bacon or vegetarian bacon can be substituted for regular bacon. Whole-grain or seeded bagels are excellent alternatives for extra fiber.
Disclaimer
Consuming raw or undercooked eggs, bacon, or other animal products may increase your risk of foodborne illness. Always follow USDA guidelines for safe cooking and storage.