The Southwestern Bagel Thins

The Southwestern Bagel Thins

5

"Eggs, pepper jack cheese, chopped red onion, and roasted red peppers are served on toasted Thomas' Bagel Thin halves and topped with avocado, salsa, and cilantro for a delicious breakfast sandwich."

Ingredients

{{adjustedServings}} servings 335 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in large non-stick skillet over medium heat. Add eggs and tilt skillet to distribute evenly. Cook for about 30 seconds. Sprinkle onion and pepper evenly over eggs. Cook for about 30-45 seconds or until eggs have set up.
  2. Place 2 slices of cheese in the upper half of the egg mixture on the right and left sides evenly spaced. Using a spatula fold the bottom half of the egg mixture over the top, covering up the cheese. Remove from heat.
  3. Toast 2 Thomas' Bagel Thins Bagels. Cut omelet in half and place 1 piece per bagel. Top egg with avocado, a tablespoon of salsa and a pinch of cilantro.

Footnotes

  • (c) Orograin Bakeries Products, Inc. All rights reserved.
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Reviews

5
  1. 5 Ratings

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I made this for one, but I only used one half of a Bagel Thins because I'm watching my carbs which made it an open faced sandwich. I chose to use green salsa and I omitted the avocado because I ...

Wonderful little breakfast sandwich - much better than going to a drive-thu and a lot less fattening too! I cut the recipe in half and made this even easier by microwaving my egg in a pudding c...

This was quick, easy, and delicious. Thanks for the great recipe!