Sausage Omelet Bagels Recipes

NORTHERN OMELET BAGEL SANDWICH

Steps:

• Slice bagels, toast and set aside.
• Place sausage patties in a skillet and cook them on medium head until hot all the way through but not burnt. (If you have microwaveable sausage, that works just as well. Prepare it to specifications.).
• Take off heat and set to the side.
• Chop tomato and green pepper, place inside a medium sized bowl.
• In same bowl, crack the eggs and empty their insides into it.
• With a fork, whip until everything is mixed and eggs are fluffy.
• Melt a little butter on the bottom of the skillet and dump the eggs, tomatos, and peppers into it.
• Cook on medium heat, scraping the bottom occasionally so as not to burn the eggs.
• When the eggs are done they'll be firm but still a little moist.
• Place the bottom of one bagel on a plate and set a sausage patty on top of it.
• Take as many eggs as you want and place them on top of the sausage.
• While the eggs are still hot, place a piece of cheese on it to melt.
• Put the top of the bagel on the sandwich and enjoy!

DAD'S QUICK BAGEL OMELET SANDWICH

Steps:

• In a large skillet, saute onion in butter until tender. Whisk the eggs, tomato, salt and pepper sauce. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. Cook until eggs are set. Meanwhile, heat bacon in the microwave and toast bagels if desired., Layer bagel bottoms with cheese. Cut omelet into fourths and serve on bagels with bacon.

EASY SAUSAGE OMELETTE

Steps:

• Beat eggs until well combined.
• Place in greased heated skillet and let cook.
• Place sausage patty on top and flip.
• Cook until sausage is done.

MINI BREAKFAST BAGEL SANDWICHES

Steps:

• Heat a griddle over medium heat.
• Melt 2 tablespoons of the butter in a nonstick skillet over medium-low heat. Mix the half-and-half, eggs and a good pinch of salt and pepper in a measuring cup. Gently pour the mixture into the skillet. Turn the heat to low, cover and wait until the eggs are set, 4 to 5 minutes.
• While the eggs cook, add the sausage patties to one half of the griddle and cook until heated through, about 2 minutes per side. Grease the other half of the griddle with the remaining 2 tablespoons butter. Add the bagels, cut-side down, and toast until golden, 1 to 2 minutes. Remove the bagels and sausage to a board.
• Roll the eggs into an omelet to fit the width of the bagels and cut into 4 pieces.
• To build, spread 1 tablespoon of chipotle mayonnaise on the bottom half of a bagel. Top with a sausage patty, 1/2 slice of the American and 1/2 slice of the pepper jack cheese. Top with a slice of the rolled omelet, a slice of tomato and a few slices of avocado. Sprinkle some of the everything seasoning over the avocado. Place the other half of the bagel on top. Assemble the other 3 sandwiches, then serve.

MC DONALD'S SPANISH OMELET BREAKFAST BAGEL SANDWICHES

Steps:

• First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.
• To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.
• First preheat pan over low heat. Add 1/4 teaspoon of butter. Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon minced white onion to the pan and saute for a couple minutes, or until softened.
• Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg.
• Add the egg to the pan with the vegetables. Swirl the pan so that the egg spreads out.
• As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows around from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet.
• Repeat with peppers, onions and one egg EACH until you have four square mini omelets.
• Flip the little omelets over and turn off the heat.
• Press the sausage into four 2-ounce patties approximately the size of the bagel. Cook the sausage in a large skillet over medium heat until brown. Drain when done.
• Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven set on broil until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.
• When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half. Place a slice of American cheese onto the face of the top bagel half. Place a slice of Monterey Jack cheese over the face of the bottom bagel half. Place a sausage patty on the cheese on the bottom bagel half. Place the finished omelet onto the sausage on the bottom half of the sandwich.
• Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm.

SAUSAGE, POTATO AND CHEESE OMELET

Steps:

• Crumble sausage into 10-inch nonstick skillet. Cook, stirring occasionally, over medium heat until lightly browned. Remove sausage with slotted spoon to medium bowl; discard all but 1 T. drippings.
• Stir onion into skillet. Cover and cook over low heat until onion is tender, about 5 minutes. Add potatoes and stir to coat with drippings. Cover and cook over medium-low heat 6-10 minutes. Turn potatoes with spatula. cover and cook until edges brown and potatoes are tender, 6-8 minutes longer. Sprinkle with pepper and arrange potatoes evenly in skillet. Sprinkle with layer of sausage, then layer of cheese.
• Beat eggs with milk and carefully pour over mixture in skillet. Cook covered over medium heat until eggs are set, 12-15 minutes.
• Cut into wedges and serve.

BAKED BAGEL OMELET

Steps:

• Preheat the oven to 400 degrees F. Line a small baking sheet with aluminum foil and spray generously with nonstick cooking spray.
• Place the bagel halves cut-side up on the baking sheet. Use your fingertips to work around the middle of each bagel half, scooping out the excess bread. Be careful to keep the shape and integrity of the bagel; if the bagel tears or cracks, flatten a piece of interior to mend the hole. Sprinkle 1 teaspoon each of the ham, green peppers and red peppers in each bagel half "moat," then sprinkle each with one-quarter of the scallions.
• Put the eggs in a container with a pour spout. Whisk in the milk and 1/2 teaspoon each salt and pepper. Slowly pour one-quarter of the egg mixture into each bagel half "moat," making sure the egg does not overflow.
• Bake until the eggs are just set and the edges of the bagels are turning golden brown, 12 to 15 minutes. Remove the baking sheet and place a slice of cheese on top of each bagel half. Return to the oven and bake until the cheese is melted and bubbling, about 3 minutes. Serve warm sprinkled with fresh parsley and a dash of hot sauce as desired.