A wholesome breakfast will keep you satisfied until lunch. These bagels pack a punch with protein-rich scrambled eggs and delicious turkey bacon.
The whole family will appreciate these grab-and-go bagel sandwiches. Make them ahead and freeze for an even quicker breakfast option.
- 4 whole-wheat bagels (5 inches in diameter)
- 4 Tablespoons low-fat cream cheese or 1 cup shredded reduced-fat cheddar cheese
- 4 large eggs, scrambled
- 4 slices cooked turkey bacon, broken into 1/2-inch pieces
- 1/2 cup salsa, drained
Make a Not-So-Stuffed Pizza Bagel: Combine 1/4 cup of shredded low-fat mozzarella cheese, 2 Tablespoons of low-fat ricotta cheese and 2 teaspoons of Italian seasoning. Divide the cheese mixture between the bottom halves of the four bagels, and top each with 2 Tablespoons of pizza sauce. Cover with the bagel tops and heat as directed.
For a lunchtime sandwich, hollow out the bagels and toast them in the oven at 350 degrees F for 5 minutes, and then fill each with 1/2 cup of chicken, tuna or turkey salad.
step 1 Preheat the oven to 400 degrees F. Slice the bagels in half horizontally and hollow out the insides by pulling out most of the soft, bready interior.
step 2 Spread one Tablespoon of cream cheese (or sprinkle two Tablespoons of shredded cheese) on the bottom half of each bagel.
step 3 Spoon 2 Tablespoons of salsa evenly over the cheese, covering the bottom half of each bagel, followed by the scrambled eggs and bacon pieces. Cover with the bagel tops.
step 4 Heat bagels in the oven directly on the oven rack until hot, about 5 to 7 minutes.