Open-Face Breakfast Bagels
Whether you’re following a low-carb lifestyle, looking to boost your protein intake, or simply craving a hearty, savory breakfast, these Open-Face Breakfast Bagels hit the spot.
Recipe and photography were provided by blogger Carolyn Hodges of The Dinner Shift created in partnership with our friends at Heinen's.
Servings
4
Prep Time
5
Cook Time
15
Total Time
20
1
Pan fry the bacon over medium heat until crispy. Transfer to a paper towel-lined plate. Wipe out the pan.
2
In the same pan, cook the sausage until cooked through and browned, using a wooden spoon to crumble into small pieces. Wipe out the pan.
3
Add 1 teaspoon of butter to the pan and set over medium-low heat. Once melted, pour in half of the beaten eggs and cook omelet style, flipping one half over the other once set. Season to taste with salt and pepper. Remove the omelet from the pan and repeat with the remaining butter and eggs. Cut each omelet in half.
4
Toast the bagels and top each half with cream cheese, followed by half an omelet. Top two bagel halves with the crispy bacon slices and two with the crumbled sausage.
5
Garnish with fresh herbs, if desired and serve alongside fresh cut fruit.
