Breakfast Sand Recipe
Make Breakfast Sand Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich Base
Egg Filling
Cheese & Toppings
Method
Sandwich Base
- 1
Prepare Bagels
Slice the bagels horizontally and lightly toast them until golden and crisp (2–3 minutes in a toaster). Spread 1 tablespoon of unsalted butter on each cut side while still warm so it melts into the surface.
Egg Filling
- 2
Beat Eggs
In a medium bowl, crack the 4 large eggs. Add 2 tablespoons of whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until fully combined and slightly frothy, about 30 seconds.
- 3
Cook Scrambled Eggs
Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once melted and foaming, pour in the egg mixture. Let it sit undisturbed for 10–15 seconds, then using a silicone spatula, gently push eggs from the edges toward the center, forming large soft curds. Continue folding and occasionally scraping the bottom until eggs are mostly set but still slightly glossy — about 3–4 minutes total. Remove from heat; residual heat will finish them.
Cheese & Toppings
- 4
Assemble Sandwiches
Place the bottom halves of the toasted, buttered bagels on a work surface. Divide the scrambled eggs evenly between the two bagels. Sprinkle 1/2 cup shredded cheddar on each portion of eggs so the heat melts the cheese slightly. Top eggs and cheese with 2 slices of tomato and a handful (about 1/2 cup) of baby spinach on each sandwich. If using, add 2 bacon strips to each and drizzle about 1/2 teaspoon hot sauce over the spinach or tomato as desired.
- 5
Finish
Cap with the toasted bagel tops. Press down gently to compact slightly. If you prefer the cheese more melted, place assembled sandwiches in a preheated skillet over low heat, cover, and warm 1–2 minutes until cheese softens. Serve immediately.