Bacon & egg breakfast sandwich
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.
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