5-Minute Open-Faced Bagel Breakfast
I love breakfast foods! They’re typically easy to make and can be eaten any time of day. Recently I discovered Western Bagel’s Perfect 10, a high protein bagel (18g of protein) that tastes great and has a nice texture too. I’ve been making variation of this recipe on a fairly regular basis for the last few months and wanted to share! The combination of protein (bagel + eggs), carbohydrates (bagel) and fat (eggs + avocado) make it a well-balanced meal. Avocados are an excellent toping not only because they’re so creamy, but because 1/2 of a medium avocado has 7g of fiber! And, we could all use more fiber…
I’ve only seen these particular bagels at Albertsons (in the regular bread section), but I know you can order them online too at www.westernbagel.com.
1 whole wheat bagel
2 eggs- cooked however you prefer
salt & pepper to taste
Heat a medium frying pan, spray with non-stick cooking spray and cook eggs using method of choice (over medium, scrambled). You could also use previously hard-boiled eggs for even faster prep. While the eggs are cooking toast the bagel and slice avocado or other veggies (spinach/ arugula, tomato, onion, etc.) that you’re going to use.
Place cooked eggs and veggies on the bagel. Add salt or pepper as needed and enjoy!
Nutrition Info (1 bagel + 2 eggs + veggies): 410 calories, 21g fat, 25g carbohydrates, 22g protein.