Print: Donut Pan Egg Sandwiches

Breakfast sandwiches have never been easier than with this simple trick. Use your donut pan to create fluffy, stuffed omelet rings perfect for a toasty bagel (or biscuit) sandwich. The whole dish comes together in the oven, so you won't have to spend the morning standing over the stove top. Customize with your favorite breakfast meats, cheeses, veggies, or toppings.

Prep

18 min

Cook

54 min

Servings

Difficulty

Medium

Ingredients

10 large eggs
salt and freshly ground black pepper to taste
6 ounces cooked breakfast sausage
3 tablespoons fresh chives , chopped
6 minis bagels
6 slices Cheddar cheese
Sriracha sauce or hot sauce , optional

Instructions

1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease a 6-cavity donut pan with cooking spray.
2 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. Crumble cooked sausage evenly over eggs, and sprinkle each cavity with chives.
3 Bake in the preheated oven until the egg rounds are set and puffed up, 10 to 12 minutes.
4 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.
5 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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/donut-pan-egg-sandwiches