Microwave Egg, Bacon & Cheddar Bagel
2 strips fully-cooked bacon 1 bagel OR biscuit, split, toasted 1 HARD-BOILED EGG, sliced 2 tbsp. shredded Cheddar cheese Maple syrup
Yields: 1 serving
- Nutritional Information
Per Serving: 1 bagel
Total Fat: 14 g
Saturated fat: 6 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 5 g
Cholesterol: 210 mg
Sodium: 844 mg
Carbohydrates: 51 g
Dietary Fiber: 2 g
Protein: 23 g
Vitamin A: 414.5 IU
Vitamin D: 47.7 IU
Folate: 108.9 mcg
Calcium: 147.6 mg
Iron: 4.4 mg
Choline: 137.7 mg
(Salt, pepper, maple syrup not included)
ARRANGE bacon strips on bagel bottom. ARRANGE egg over bacon; season with salt and pepper, if desired. TOP with cheese. MICROWAVE on HIGH 30 seconds until warm and cheese melts. Cover with bagel top.
SERVE with maple syrup, as desired.
Serve with mixed berries topped with vanilla yogurt and granola.
Microwave ovens vary. Cook time may need to be adjusted.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
Hard-cooked egg storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.