Breakfastbagelfeaturingtomatoandgardencreamcheese Recipes

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spread the potato tots on the sheet. Bake until golden brown and crisp, about 25 minutes. Transfer the baking sheet to a wire rack and let cool. Lower the oven to 400 degrees F.
• Meanwhile, heat the sausage in a large nonstick skillet over medium heat and cook, stirring to break up the sausage, until browned and no longer pink, about 8 minutes. Transfer the sausage to paper towels with a slotted spoon to drain; discard any remaining fat. Let the sausage cool, then crumble into 1/2-inch pieces.
• Heat the bacon in the skillet over medium heat and cook, flipping once, until browned, about 8 minutes. Using tongs, transfer the bacon to paper towels to drain; discard any remaining fat. Let the bacon cool, then crumble into 1/2-inch pieces.
• Prepare a bowl of ice water and set aside. Cover 4 eggs by 1 inch with water in a small saucepan and bring to a boil. Cover the pan, remove from the heat and let the eggs stand for 6 minutes. Uncover and drain the eggs, then transfer to the bowl of ice water and let stand for 3 minutes. Drain and peel the eggs, then quarter each egg lengthwise.
• Toss the American cheese and Cheddar together in a small bowl until evenly combined.
• Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting from the shorter end, spread the cheese mixture evenly over half of the dough, leaving a 1-inch border on the sides. Scatter the sausage, bacon and potato tots evenly over the cheese. Arrange all the egg quarters, yolk up, along the short side of the rectangle. Working from this short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Beat the remaining egg. Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown all over, about 40 minutes.
• Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm with ketchup or hot sauce.

Steps:

• Toast the bagel in the toaster and set aside.
• Crack the egg into a microwave-safe bowl that's roughly the same diameter of your bagel. Add the salt and pepper. Whisk until beaten well. Place in the microwave and cook on high for 60 seconds or until the egg is cooked through.
• With a spoon, loosen the egg and place it on one half of the bagel. Top with bacon, if using, and cheese.
• Top the bagel with the other half and place in a square of foil. Wrap well, label with a permanent marker, and place in a freezer storage bag. They should keep well for a at least a couple of months.
• To heat and eat, remove sandwich from freezer and unwrap. Wrap a paper towel around the sandwich and microwave for about 45 seconds on high. Turn over and microwave for another 15 seconds until heated through. Microwave ovens vary, so yours may take less (or more) time. Be careful not to overcook.

Steps:

• In a skillet, cook bacon over medium heat until crisp; remove to paper towel. Reserve 2 tablespoons drippings; add potatoes, green pepper, onion, salt and pepper. Cook and stir over medium heat for 6-8 minutes or until the potatoes are golden brown. Stir in cheese and bacon; remove mixture to a bowl and set aside. Beat eggs and milk; pour into the same skillet. Cook and stir gently over medium heat until eggs are completely set, about 3-5 minutes. Add the potato mixture; cook and stir gently until heated through.