Bacon & egg breakfast sandwich
590 cals, 34p, 56c, 24f (per meal)
2 slice(s) (20g)
2 large (100g)
1 medium bagel (3-1/2" to 4" dia) (105g)
4 tbsp (8g)
1/2 plum tomato (31g)
2 tbsp, shredded (14g)
1
Cook bacon until crisp in a skillet set to medium heat, 3-4 minutes per side. Remove strips to a paper towel-lined plate. Set aside.
2
Prepare eggs however you would like (scrambled, fried, etc.) Remove from heat and sprinkle with salt and pepper, if desired.
3
Toast bagel until lightly golden. Top the bottom slice with greens, chopped tomato, bacon, egg, and shredded cheese, and place the other half of the bagel on top. Serve.