Five Everything Bagel Breakfast Sandwiches, One Sunday
A sheet pan of eggs cut into five, with sausage and cheese on bagels toasted before assembly so they reheat dry instead of damp.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 5
Ingredients
5 sandwiches. Four days chilled, one month frozen.
- ThinSlim 5 ThinSlim Foods Zero Net Carb Bagels Everything
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 breakfast sausage patties
- 5 slices cheddar
- Butter for the pan
Shop this recipe
Made with ThinSlim. Figures are the product label, not the finished dish.
Swap it
Method
- Heat the oven to 350F. Butter a quarter sheet pan, line it with parchment, then butter the parchment.
- Whisk the eggs, cream, salt and pepper for a full thirty seconds, until the color is even with no clear streaks, and pour into the pan.
- Bake fourteen to sixteen minutes, until the center is set and the surface has gone dull. Cool in the pan ten minutes, then cut into five rectangles.
- Cook the sausage patties through, drain them on paper towel, and let them come back to room temperature.
- Split the bagels and toast the cut faces until dry and light gold. Under a broiler that is about sixty seconds, and you stay at the oven for all of it.
- Build each sandwich on a cooled toasted bagel: egg, cheese, sausage, top half.
- Wrap each one tightly in parchment, then in foil or a zip bag.
- From the fridge, unwrap, roll in a paper towel and microwave sixty to ninety seconds. From frozen, two minutes at half power, then one minute at full.
Tips
Toasting before you wrap is the whole trick, and it matters more with these bagels than with wheat ones. The cut face is open and porous, it pulls moisture out of the egg overnight, and by Wednesday an untoasted sandwich reheats damp. A light toast seals that face. ThinSlim bagels go from gold to black under a broiler in about fifteen seconds, so do not walk away.
Everything has to be room temperature before it gets wrapped. Warm egg or warm sausage inside parchment makes steam, and steam undoes the toasting.
Cut the bagels cold, straight from the fridge, with a serrated knife and a long sawing stroke. At room temperature they compress under the blade and you get one thick half and one thin one.
Everything has to be room temperature before it gets wrapped. Warm egg or warm sausage inside parchment makes steam, and steam undoes the toasting.
Cut the bagels cold, straight from the fridge, with a serrated knife and a long sawing stroke. At room temperature they compress under the blade and you get one thick half and one thin one.