1/1 Photo of Northern Omelet Bagel Sandwich
I used to work in a little muffin/bagel shop and this was my absolute favorite thing we sold there. I've slightly tweaked it to my tastes and you're welcome to do the same. My personal favorite is to use Tomato+Basil bagels with this. Also, this is one of the 'chunky' versions of the recipe. If you don't like as much tomato or pepper in yours, don't add it. And if you like your peppers a little softer, precook them a bit before adding in the eggs. Pretty simple.
My Private Note
Units: US | Metric
- 1Slice bagels, toast and set aside.
- 2Place sausage patties in a skillet and cook them on medium head until hot all the way through but not burnt. (If you have microwaveable sausage, that works just as well. Prepare it to specifications.).
- 3Take off heat and set to the side.
- 4Chop tomato and green pepper, place inside a medium sized bowl.
- 5In same bowl, crack the eggs and empty their insides into it.
- 6With a fork, whip until everything is mixed and eggs are fluffy.
- 7Melt a little butter on the bottom of the skillet and dump the eggs, tomatos, and peppers into it.
- 8Cook on medium heat, scraping the bottom occasionally so as not to burn the eggs.
- 9When the eggs are done they'll be firm but still a little moist.
- 10Place the bottom of one bagel on a plate and set a sausage patty on top of it.
- 11Take as many eggs as you want and place them on top of the sausage.
- 12While the eggs are still hot, place a piece of cheese on it to melt.
- 13Put the top of the bagel on the sandwich and enjoy!
Browse Our Top Breakfast Recipes
Nutritional Facts for Northern Omelet Bagel Sandwich
Serving Size: 1 (344 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 639.0
- Calories from Fat 230
- Total Fat 25.6 g
- Saturated Fat 12.0 g
- Cholesterol 459.2 mg
- Sodium 1251.8 mg
- Total Carbohydrate 65.0 g
- Dietary Fiber 3.5 g
- Sugars 2.8 g
- Protein 35.4 g
The following items or measurements are not included: