Bagel Breakfast Sandwiches with Pork Roll, Egg and Cheese

Bagel Breakfast Sandwiches with Pork Roll, Egg and Cheese

Taylor ham), fried egg and cheese on a toasted Everything bagel. It's so easy to make a lot of these at once and in advance to feed a large, hungry family!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 433kcal

Author Teri

Cost $10

Ingredients

8 slices pork roll
8 eggs
8 slices American cheese
8 Everything bagels

Instructions

Prepare the sandwich ingredients

Make cuts in the pork roll almost to the middle - about two or three.
Cook the pork roll in a skillet over medium heat until browned on all sides. Remove to a plate.
Cook the eggs in the same skillet until the whites and yolk are no longer runny. You may need to poke the yolk to spread it out and have it cook more evenly across the egg. Try to keep each egg the size of the diameter of the bagel. Remove to a plate when done.

Assemble the sandwiches

Place one slice of cooked pork roll on one half of a bagel.
Place one cooked egg on top of the pork roll.
Place one slice of American cheese on top of the egg.
Top with the other bagel half.
Wrap sandwich with aluminum foil. Refrigerate until ready to heat and serve.

Cooking / Reheating Sandwiches

Allow sandwiches to come to room temperature.
Preheat oven to 375° F. Cook in the preheated oven for 15 minutes, still wrapped in the foil.

Notes

*Cutting the slices in the pork roll will keep the meat from bubbling up in the middle while cooking. If this happens, only the outside will be able to brown.

*Make sure the egg is fully cooked. This is not a runny yolk type of sandwich. If the yolk is runny when you wrap it for storage, it can make the bagel soggy.

*Sandwiches can be kept prepared in the refrigerator for up to two days.

*Sandwiches can be frozen for up to 30 days in an airtight storage container.

Nutrition