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Today’s recipe is a guest post by Kristin, a writer for Marie Callender’s® and other ConAgra brands. She resides in Chicago with her Bichon Frise, Joey. When she’s not jogging outside, binge-watching shows on Netflix or reading a book, she’s trying new recipes. Her favorite dishes include poached eggs in the morning, Mediterranean-style salads for lunch and rice-based dishes for dinner.

If you read my introduction, you know I love eggs. I like to start off my day with a hearty breakfast sandwich to give me a protein boost. Personally, I don’t care how long it takes me to get to heaven-between-two-buns; but, I can get busy sometimes and need a quick fix. Today I want to share a delicious easy cheddar, egg and bacon breakfast sandwich perfect for breakfast!

For those unexpected crazy mornings when I have little to no time to cook, I still don’t want to sacrifice good eating so I go to plan b. For this recipe, simply replace the cooking spray, eggs and bacon with Marie Callendar’s Cheddar, Egg & Bacon Breakfast Bake; see below for details.

Start off by laying the strips of bacon on a pan and turn the burner to low heat. Once the strips start sizzling, flip over occasionally until they are brown on each side. Remove the strips from the pan and place on a paper towel to drain.

step1

Evenly coat a medium pan with cooking spray. Warm over medium heat for 1 minute. Add the eggs and stir occasionally until well-cooked. Add salt and pepper to your liking!

step2

When eggs are nearly done, begin toasting the bagel slices. After the slices finish toasting, add scrambled eggs, bacon and cheese on top!

Step3

*Note: I am trying to cut back and use only two bacon strips

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On the go? Cut time by  microwaving a package of Marie Callender’s® Cheddar, Egg & Bacon Breakfast Bake. Once ready, scoop a portion of the breakfast bake onto a toasted bagel and enjoy!

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