Breakfast sandwiches have never been easier than with this simple trick. Use your donut pan to create fluffy, stuffed omelet rings perfect for a toasty bagel (or biscuit) sandwich. The whole dish comes together in the oven, so you won't have to spend the morning standing over the stove top. Customize with your favorite breakfast meats, cheeses, veggies, or toppings.
Ingredients
- eggs: 10 piece
- salt and freshly ground black pepper: 0 piece (to taste)
- breakfast sausage: 6 ounces (cooked)
- chives: 3 Tbsp (chopped, fresh)
- mini bagels: 6 piece
- cheddar cheese: 6 slices
- Sriracha sauce or hot sauce: 0 piece (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C). Grease a 6-cavity donut pan with cooking spray.
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Whisk eggs in a large bowl until consistent and no egg whites are visible. Whisk in salt and pepper. Pour eggs into the donut pan, dividing evenly amongst the 6 cavities.
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Bake in the preheated oven until the egg rounds are set and puffed up, 10 to 12 minutes.
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While cooking, split the bagels and place on a lined baking sheet. Top one half of each bagel with cheese. Bake until golden brown and the cheese is melted, 4 to 5 minutes.
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Run a knife along the edge of the donut pan to remove the egg rounds, then place one on each bagel half. Top with hot sauce, if desired. Serve immediately.
