Breakfast doesn’t change much for me during the week – It is usually either oats with Sunbutter, yogurt and fruit, or hardboiled egg and toast. One of my most favorite things to do these days is go to Grindstone and get a coffee and their breakfast sandwiches. When I was pregnant their bagel with cream cheese kept me going, but NOW I have moved on to their breakfast bagel… I became obsessed. It’s. SO. GOOD!
I am all about supporting my local coffee shop, but I cannot go every day of the week and buy this sandwich. I recreated it the best I could, but please don’t use this as an excuse to not go – The Grindstone folks have my heart and I will support them forever. They started as a food truck and now have TWO physical stores in our small town! Their story is inspiring, their coffee is unlike any other, and their breakfast bagel locked me in for life. Go try it before you make these… The bagels on their sandwich are much more fluffy and delicious! 😉
Prepping these ahead and having them during the busy week was very helpful! Prep enough for your week, or most of the days, wrap in parchment paper, put in a Ziploc freezer bag, and store in the freezer. Pop one in the microwave for 1.5-2 minutes! Mmm.
The bagels are thin which helps keep the total carbohydrates for the meal in a more appropriate range (for most people!), and they also provide fiber and heart-healthy fats! The eggs, bacon and cheese provide protein and fat. The jam provides a small amount of vegetable nutrition and gives a little more carbohydrates to the meal.
I found all the ingredient at Kroger:
Weekday Breakfast Bagel
Equipment
- Muffin Pan
- Skillet
- Parchment Paper (The pre-cut sheets work well for this!)
- Ziploc Freezer Bags (3)
Ingredients
- 12 Poppyseed Bagels O'Doughs Gluten-Free
- 12 Bacon, Slices Private Selection Smokehouse BBQ Bacon
- 12 Eggs
- 12 Cheddar Cheese, Slices
- 1 Jar Private Selection Sweet & Savory Tomato Jam
- Canola oil/nonstick spray
- Kosher Salt & Pepper To taste
Instructions
- Preheat oven to 350F. Grease a muffin tin very well with nonstick spray. Start cooking the bacon in a skillet on the stovetop, over medium heat. About 10 minutes, or until desired doneness – I recommend leaving it a little soft (not crispy) so it reheats well.
- While bacon is cooking, crack one egg into each hole of the muffin tin. Sprinkle with salt and pepper. Place in preheated oven. Bake for 12 minutes.
- While eggs are baking, cut 12 pieces of parchment paper big enough to fold over the bagel with a little room on the edge. (Cut one to the size you want, then use that to cut the rest into the same size!)
- Lay out the pieces of parchment paper on the countertop, open up the bagels and place on top. Place cooked bacon onto a paper towel, and rip each piece in half. On the top half of each bagel, spread tomato jam. On the other side, add one piece of bacon ripped in half, a slice of cheese, and the egg on top.
- Sandwich it together, and fold the parchment paper over to cover the sandwich. Place in Ziploc freezer bag (4 to a bag), label with date and time to cook (1.5-2 minutes), seal, and place in freezer! Enjoy your morning a little bit more.
Soul Work in the Kitchen
To laugh often and much; to win the respect of intelligence people and the affection of children; to earn the appreciation of honest critics and endure the betrayal of false friends; to appreciate beauty; to find the beauty in others; to leave the world a bit better whether by a healthy child, a garden patch, or a redeemed social condition; to know that one life has breathed easier because you lived here. That is to have succeeded.
Ralph waldo emerson