Sunday, October 25, 2009

Herb Breakfast Sandwich

Breakfast is one of my favorite meals. Eggs can be so versatile, and the carbs in breakfast are definitely the best! This morning I had to make breakfast for 2 out of only 3 eggs. I would usually do egg whites, but in this case I had to use the yolks. I find it easiest to prep all of the ingredients first so that you can add everything and dont need to shred or cut or chop in the middle of everything. After all, breakfast can be the fastest meal to make! So here is my latest breakfast for 2.

Herb Breakfast Sandwiches
2 Large Bagels, sliced
4 Slices Turkey Bacon
3 whole eggs (or 4 egg whites)
1/4 cup Milk
1/4 cup Red Onion, chopped
1/4 cup Green Pepper, chopped
2 tbsp shredded fat free cheddar cheese
2 tbsp shreded muenster cheese
1 tbsp shredded parmesan cheese
1 tbsp shredded mozzerella cheese
1 tsp shredded asiago cheese
1/2 tbsp oregano, minced
1/2 tbsp cilantro, minced
1/2 tsp basil, minced
1/4 tsp salt
1/4 tsp fresh ground pepper

To make eggs, beat milk and eggs in a bowl and transfer to a skillet set on med/high heat. When the bottom layer starts to cook, stir and add in all of the ingredients, except parmesan and mozzerella. Stir until cooked through.

Meanwhile, toast bagels and cook bacon slices in a skillet on high heat for about 5 minutes, flipping halfway through.

Place 2 slices of bacon on the bottom bagel slice, add 1/2 tbsp parmesan and 1/2 tbsp mozzerella to the top of the bacon. Then top with half of the egg mixture.

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