Microwave Egg, Bacon & Cheddar Bagel
1 large hard-boiled EGG, sliced 2 strips fully cooked bacon 1 bagel OR biscuit, split, toasted 2 Tbsp. shredded cheddar cheese
Yields: 1 serving
- Nutritional Information
Per serving: 1 recipe
Total fat: 14 g
Saturated fat: 6 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 5 g
Cholesterol: 210 mg
Sodium: 796 mg
Carbohydrates: 59 g
Fiber: 2 g
Sugar: 10 g
Protein: 25 g
Vitamin A: 128 mcg
Vitamin D: 1 mcg
Folate: 144 mcg
Choline: 174 mg
Calcium: 370 mg
Iron: 5 mg
Potassium: 247 mg
This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.
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 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-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
- To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.
- Hard-boiled egg storage time: In the shell, hard-boiled 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.