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Weekday Breakfast Bagel

A poppyseed bagel, tomato jam, bacon, a slightly runny egg, and cheese - All prepped and ready to eat in 2 minutes for your busy mornings from home. When the weekend rolls around... Support your local coffee shop!
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Course Breakfast
Servings 12

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.
Tried this recipe?Let us know how it was!