Breakfast, The Weekly Menus and Recipes

Recipe 5.3: Breakfast Bagels

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Recipe 5.3:  Breakfast Bagels

Mr. Blackboard Kitchen (aka my husband Jason) took on the task of meal cooking this week since I had a weeknight meeting and Back to School Night. Thank goodness for a husband who knows the difference between a sauté and a simmer! For this particular meal, he went for the breakfast basics – good for any meal, any time of day! He even saved me a bagel for when I got home and it was still delicious!


1 avocado, sliced

¼ cup shredded cheddar cheese

4 tbs. mascarpone cheese

4 eggs

3 tbs. milk

½ tbs. salt

¼ tbs. pepper

8 slices bacon

4 whole wheat bagels


Begin by cooking bacon. We like to cook our bacon under the broiler, as it doesn’t smell up the house the way stovetop cooking does. Preheat oven to 35o, then lay your bacon on a foil lined baking sheet and place on middle rack in oven. Cook for 10-15 minutes or until bacon reaches desired crispness. Lay on paper towels to drain.

While bacon cooks, combine eggs (cracked), milk, salt, and pepper. Whisk to combine. Heat a small frypan over medium heat. Coat with nonstick cooking spray. Add egg mixture and scramble eggs, 3-5 minutes or until desired consistency is reached.

While eggs cook, toast bagels and slice avocado. Spread mascarpone cheese on one side of each bagel. Layer with eggs, cheddar cheese, bacon, and avocado. Slice each bagel in half and serve. These are great alongside fresh fruit – whatever you have on hand!