Easy Bacon, Egg, & Avocado Bagel Sandwich
A loaded breakfast sandwich packed with flavor from scrambled eggs, crispy bacon, and fresh avocado.
- Cook Time: 6 minutes
- Total Time: 6 minutes
- Yield: 1 sandwich 1x
Scale
Ingredients
- 1 small roma tomato, chopped
- 1/8 yellow onion, chopped
- 1/4 jalapeño, minced
- 2 eggs
- 1 tablespoon milk
- salt and pepper, to taste
- 3 tablespoons shredded mexican blend cheese
- 2 slices bacon
- 1 bagel, split and toasted (I used whole wheat)
- butter, for bagel
- 1/4 avocado, thinly sliced
Instructions
- Grease microwave omelet maker* with non-stick cooking spray. Add tomato, onion, and jalapeño and mix together. Fold omelet maker in half and microwave for 45-60 seconds, or until veggies are soft. Whisk in eggs, milk, salt, and pepper and microwave with omelet maker open flat for 1 1/2 – 2 1/2 minutes, just until eggs are cooked. Sprinkle cheese on top, fold in half, and microwave another 15 seconds to melt cheese. Keep omelet maker closed while cooking bacon.
- Place bacon horizontally across microwave bacon crisper** with crisper in slanted position. Cover with a paper towel and microwave for 1 1/2 – 2 minutes, until fully cooked and as crispy as desired.
- Butter both halves of bagel. Scramble eggs with a fork and place on one bagel half. Top with bacon, avocado slices, and other half of bagel. Serve immediately.
Notes
*Eggs (traditional/no-microwave method):
Heat a greased skillet over medium heat. Add veggies and sauté until tender. Whisk eggs, milk, salt, pepper, and cheese together in a bowl. Pour into pan and stir over medium heat until eggs are cooked.
**Bacon (traditional/no-microwave method):
Heat a skillet over medium heat. Add bacon and cook for 2-3 minutes on each side, or until fully cooked and crispy.