Open-Faced Egg and Tomato Bagel Stacks

3
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
6
Servings4

Toasted whole wheat bagels topped with green, leafy lettuce, baked egg 'squares' spread with a caper-seasoned spread then a slice of ripe red tomato - attractive enough for company yet simple enough for busy weekday breakfasts

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 1 cup Egg Beaters® Original (1 cup = 8oz)
  • 2 tablespoons Fleischmann's® Original Spread-tub
  • 2 tablespoons chopped capers
  • 1/4 teaspoon ground black pepper, divided
  • 2 whole wheat bagels, split horizontally and toasted
  • 4 leaves green leaf lettuce, washed, patted dry
  • 4 large tomato slices
 
Directions
  1. Preheat oven to 325°F. Spray 8x8-inch glass baking dish with cooking spray.
  2. Pour Egg Beaters into prepared dish. Bake 12 to 15 minutes or until center is set. Cool slightly; cut into 4 squares.
  3. Meanwhile, prepare caper spread by combining Fleischmann's, capers and half of pepper in small bowl; set aside.
  4. Place a lettuce leaf on each bagel half followed by an egg 'square'. Spread 2 teaspoons of caper spread over each egg. Finish by placing a slice of tomato on each stack. Season tomatoes with remaining fresh ground pepper. Serve immediately.
Cook's Tips

To enjoy this on busy weekday mornings, prepare the caper spread and Egg Beater squares on the weekend and refrigerate. Heat individual squares during week by microwaving one portion on HIGH about 20 seconds. Assemble bagel stack as described above.

Cook's Tips

To enjoy this on busy weekday mornings, prepare the caper spread and Egg Beater squares on the weekend and refrigerate. Heat individual squares during week by microwaving one portion on HIGH about 20 seconds. Assemble bagel stack as described above.

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Nutrition Information
Calories: 201 View complete nutrition information
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