They say a meal without alcohol is…breakfast – this is sad but true (generally)! Despite this, I am a HUGE breakfast fan and I am a little obsessed with make ahead, grab and go type breakfasts. I love being able to prep an entire weeks’ worth of breakfasts on a Sunday and get a little extra beauty sleep during the week.
I’m always looking for fast, healthy, easy, delicious breakfast options and my latest creation, the Healthy Egg White Breakfast Bagel checks all the boxes!
Here’s how to make an entire weeks’ worth of breakfasts for two people in less than an hour! You’ll need:
- 10 Weight Watchers Whole Wheat Bagels or Dempsters Thin Bagels (hey, they’re ‘healthy’ after all)
- 1 lg. Carton of Egg Whites
- 1 Package of Laughing Cow “Cheese” (I used the jalapeno flavour…zesty)
- 1 Bag of Spinach
- 2 Tomatoes, sliced in half moons
- 1 Cucumber, sliced in half moons
- Donut Pan (yes, that is a real thing) or 9”x13” type of baking pan
Preheat your oven to 400 degrees.
Fill you donut pan (or regular baking pan) with some eggs white. How much you fill it is really up to you, the eggs won’t puff up very much so pour in enough egg white to reach your desired thickness of baked egg…which sounds gross somehow…but it will be delicious! Season your eggs with salt, pepper, whatever you like and DO NOT forget to grease your pan with EVOO – these eggs are not going to want to come out of your pan so you really need to make sure you’ve got some oil in there!
Bake your eggs for about 10 minutes, until they are set/not very jiggly.
While you’re waiting for you oven to preheat/eggs to bake you can prep your veggies, slice the tomato and cucumbers, and start toasting your bagels.
Once you have a toasted bagel you can start to assemble. I spread both sides with some if the Laughing Cow “Cheese” and then layer some spinach and tomato on the bottom side of the bagel. On the top side of the bagel I put down a few of the cucumber slices and season all that with a small pinch of salt and pepper. Once you’ve gotten your eggs out of your pan (if using the donut pan I used a small spoon to help wedge mine out. If using a regular pan just cut the egg into 10 even pieces and remove with a flipper type utensil) place them on top of the tomato and top off with the other half of the bagel. Repeat 9 times! I wrap each one in tin foil (sorry environment) and store in the fridge all week for a quick, delicious, and filling breakfast.
Happy Friday Ya’ll, Cheers!