One area of growth for us in the kitchen is including recipes that have more veggies and eggs for breakfast. During the Countdown to 2011, Sarah posted a yummy recipe for a cheesy, egg, veggie and bacon breakfast sandwich. I was inspired. It was just what I needed to try something new, and not oat based for breakfast.
Bagel Omelet Sandwiches - Inspired By Sarah at Strength of Faith
2-3 Homemade Bagels
Mushrooms (handful)
1/2 C red bell pepper, diced
2 eggs
splash of milk
1-2 pieces of bacon, cooked and crumbled
1/4 C cheddar cheese, shredded
Begin by slicing open you bagels.
Stick them in the toaster to toast and get lightly browned. Meanwhile, saute veggies (we chose mushrooms and red peppers) in a bit of olive oil (if necessary) until done.
Scramble the two eggs, season with salt and pepper, and add a splash or two of milk. Then, pour into the pan (make sure it's coated nicely with olive oil at this point) on top of the veggies.
Cook eggs over medium head for 2-3 minutes. Then, sprinkle on the cooked bacon (bacon bits work great) and the cheese.
Cover the pan with a lid and allow the egg-omelet to get puffy and finish cooking. Return to those toasted bagels, and get them ready for their filling.
When the egg is done, divide into quarters, thirds, or in half, depending on how many sandwiches you are making.
Top half of each bagel with the omelet.
Place the other half on top! Enjoy.
The possibilities here are endless -- make your favorite omelet... maybe it's ham and cheese with spinach, or a western style omelet with green peppers and onions; toss in a few veggies more than you might normally, and stick the omelet between a homemade wheat bagel! Yum, yum.
Linked to: Your Recipe, My Kitchen, This Week's Cravings
