Pepper Mushroom Bagel Sandwich

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 523kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1/4 Onion diced
  • 2 oz Mushrooms sliced
  • 1/2 Green bell pepper seeded and diced
  • 6 oz Chicken sausage links diced
  • 8 Eggs scrambled
  • 4 Everything bagel lightly toasted (or bagel of your choice)
  • 4 oz Cheddar cheese
  • 2 cups Raspberries peeled and sectioned
US Customary - Metric

Instructions

  • In a nonstick pan, heat the oil over medium heat. Add the onions, mushrooms, peppers and chicken sausage; saute until the the vegetables are soft, about 3 - 4 minutes.
  • Add the eggs to the pan. Cook, without stirring, until egg mixture begins to set, approximately 1 minute.
  • Lightly toast the bagel.
  • Using a heat-resistant spatula, gently lift the corner of the egg and tilt the pan to allow uncooked egg to flow underneath. Cook until set. Repeat this procedure until the remaining egg is cooked.
  • Add the cheese and fold the omelet in half, place on the bagel, cut in half and serve with raspberries.

Nutrition

Calories: 523kcal | Carbohydrates: 26g | Protein: 32g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 383mg | Sodium: 959mg | Potassium: 499mg | Fiber: 3g | Sugar: 8g | Vitamin A: 962IU | Vitamin C: 48mg | Calcium: 288mg | Iron: 3mg

Pepper Mushroom Bagel Sandwich

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 523 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 1/4 Onion diced
  • 2 oz Mushrooms sliced
  • 1/2 Green bell pepper seeded and diced
  • 6 oz Chicken sausage links diced
  • 8 Eggs scrambled
  • 4 Everything bagel lightly toasted (or bagel of your choice)
  • 4 oz Cheddar cheese
  • 2 cups Raspberries peeled and sectioned

Instructions
 

  • In a nonstick pan, heat the oil over medium heat. Add the onions, mushrooms, peppers and chicken sausage; saute until the the vegetables are soft, about 3 - 4 minutes.
  • Add the eggs to the pan. Cook, without stirring, until egg mixture begins to set, approximately 1 minute.
  • Lightly toast the bagel.
  • Using a heat-resistant spatula, gently lift the corner of the egg and tilt the pan to allow uncooked egg to flow underneath. Cook until set. Repeat this procedure until the remaining egg is cooked.
  • Add the cheese and fold the omelet in half, place on the bagel, cut in half and serve with raspberries.

Nutrition

Calories: 523kcalCarbohydrates: 26gProtein: 32gFat: 33gSaturated Fat: 12gCholesterol: 383mgSodium: 959mgPotassium: 499mgFiber: 3gSugar: 8gVitamin A: 962IUVitamin C: 48mgCalcium: 288mgIron: 3mg
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