With this straightforward technique, making breakfast sandwiches has never been simpler. Make fluffy, filled omelet rings in your doughnut pan that are ideal for a warm bagel (or biscuit) sandwich. You won’t have to spend the morning slaving away at the stove because the entire dish is prepared in the oven. Add your preferred breakfast meats, cheeses, vegetables, or toppings.
| Prep Time: | 5 mins |
| Cook Time: | 12 mins |
| Total Time: | 17 mins |
| Servings: | 6 |
| Yield: | 6 breakfast sandwiches |
Ingredients
- 10 large eggs
- salt and freshly ground black pepper to taste
- 6 ounces cooked breakfast sausage
- 3 tablespoons fresh chives, chopped
- 6 mini bagels
- 6 slices Cheddar cheese
- Sriracha sauce or hot sauce (optional)
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 6-cavity donut pan with cooking spray.
- Whisk eggs in a large bowl until consistent and no egg whites are visible. Whisk in salt and pepper. Pour eggs into the donut pan, dividing evenly amongst the 6 cavities.
- Bake in the preheated oven until the egg rounds are set and puffed up, 10 to 12 minutes.
- While cooking, split the bagels and place on a lined baking sheet. Top one half of each bagel with cheese. Bake until golden brown and the cheese is melted, 4 to 5 minutes.
- Run a knife along the edge of the donut pan to remove the egg rounds, then place one on each bagel half. Top with hot sauce, if desired. Serve immediately.