Open-Faced Egg and Tomato Bagel Stacks
10Prep Time Minutes
20Total Time Minutes
6Number of 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
|% Daily Value|
|Total Fat||4 g||5%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||5 g||22%|
|Vitamin C||4 mg||7%|
|Vitamin A||2131 iu||43%|
Preheat oven to 325°F. Spray 8x8-inch glass baking dish with cooking spray.
Pour Egg Beaters into prepared dish. Bake 12 to 15 minutes or until center is set. Cool slightly; cut into 4 squares.
Meanwhile, prepare caper spread by combining Fleischmann's, capers and half of pepper in small bowl; set aside.
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.
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.