With a little imagination—almost any leftover can be turned into a yummy breakfast sandwich. This breakfast bagel recipe uses leftover ham and Swiss cheese (from last week’s chicken cordon blue bites that should show up on the blog this week!) and frozen peppers and onions.
Ingredients for Egg, Ham and Swiss Breakfast Bagel Sandwiches
2/3 c. Yellow Pepper, Red Pepper, Green Pepper and Yellow Onion, mixed and cut julienne style or diced. I either use leftover cut vegetables or use a frozen 3-pepper and onion blend.
½ tsp. Mrs. Dash Table Blend Salt Free Seasoning
2 tsp. Butter
2 tsp. Olive Oil
6 Eggs, Lightly Beaten
1/2 tsp. Mrs. Dash Table Blend Salt Free Seasoning
¼ c. Milk
4 Slices of Swiss Cheese
6 slices of Deli Ham, Chopped
4 Large, Carb Krunchers Low Carb Everything Bagels, or similar bagel, sliced, toasted and lightly buttered
Instructions for making Ham, Egg and Cheese Breakfast Bagel Sandwiches
Saute the Vegetables. Melt the butter and olive oil in a 10-inch skillet. Add the peppers and onions to the butter and sauté until onions are translucent. Add the herb seasoning blend. Saute for another 1-2 minutes.
Cook the ham and eggs. Beat the eggs, milk and ½ tsp. of the herb seasoning in a small mixing bowl. Cook the egg mixture and the ham over medium-low heat until eggs are cooked thoroughly. Remove from heat.
Build and serve the breakfast bagel sandwiches. Divide the scrambled egg mixture into four equal portions. Spoon pepper and onion mixture over the eggs in the pan. Place a slice of Swiss cheese over each portion. Cover with a lid and heat on low until cheese melts. Add a portion of the egg mixture to a large, toasted and lightly buttered bagel half. Top with the other bagel half, slice down the middle and serve.