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My Family's Favorite Egg Sandwich

(3 Votes)
My Familys Favorite Egg Sandwich
1 Min

It may sound simple, and it is, but this egg and cheese topped bagel is a favorite breakfast dish at Mr. Food's house... And it's sure to become a favorite at your house, too!

What You'll Need

  • 1 egg
  • 1 tablespoon shredded Cheddar cheese
  • 1 tablespoon chopped cooked sausage
  • 1 teaspoon sliced scallions
  • 1 bagel, split

What to Do

  1. Coat a 2-cup measuring cup or small round microwave-safe bowl with nonstick cooking spray.
  2. Break the egg into the cup and scramble then mix in the cheese, sausage, and scallions.
  3. Microwave at high power for 1 minute, or until set. (Microwave oven temperatures vary, so adjust cooking time according to your microwave.)
  4. Meanwhile, toast the bagel. Place the cooked egg in the bagel, and serve.


For a heartier egg sandwich, mix in a sprinkle of bacon bits or cooked chunked ham along with the sausage. Want it lighter? Use any of the refrigerated or frozen egg substitutes (1/4 cup equals one egg).

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I'm thinking while the bagel is toasting you could have the egg cooked on the stove and it wouldn't be rubbery.

for judytrudy...and all those who oppose cooking eggs in the microwave..I had trouble at first too, especially scrambling eggs for a larger crew. The trick is to 'play with your micro' until you've got the heat required figured out and most micros differing from others, it's a bid of a trial and error thing. If there's a few eggs involved, I will start on high for maybe a minute per egg, then stir. Then depending on how cooked they've become, I will lower the heat and go for another minute or two and stop the cooking when they are still about 1/3 runny and let sit covered for a couple of minutes. They really are quite light and fluffy. As for non-scrambled eggs, I always start at half heat only and check after a couple of minutes. I find two eggs covered for 50 seconds on half heat will give soft yolks by leaving them covered for another minute. I even cook fish this way and it never dries out...lower heat and then a bit of a short vigil for a minute or two. Hamburgers the same thing...everything remains so moist. Veggies are all steamed and hold their nutrients. I just felt one day that we don't give our microwaves enough credit. It takes learning but they are energy-efficient, fast, food remains intact as far as vitamins, minerals, etc. are concerned and clean-up is a snap.Hope this helps.

I agree with Trudy. Why mess around and waste food while attempting to make it in the microwave, when it's sometimes much easier to make it on the stove. Yes, I love my microwave, but I only use it as a convenience in order to warm-up food, or to boil a cup of water to make tea or boulion. Doesn't anyone actually 'cook' anymore?


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