If breakfast is the most important meal of the day, this hearty breakfast sandwich rises up to meet the occasion. It comes together with savory sausage, eggs cooked in rich, delicious Dinner Bell Salted Butter, spicy mayonnaise and award-winning Dinner Bell American Cheese on a classic bagel. It’s a perfect way to kick off a big day, whether you have time to eat around the table or you need to take your meal on the go.
How To:
- Heat a large non-stick skillet over medium heat. Shape ½ pound of breakfast sausage into 2 ¼”-thick patties and cook until browned on one side, about 6 minutes. Flip the patties and cook for 3 minutes. Top each patty with one slice of Dinner Bell American Cheese and continue to cook until the cheese is melted and the patties register 155°F on an instant-read thermometer, 2 minutes. Transfer to a plate and set aside.
- Wipe the skillet clean with a paper towel and melt 4 tablespoons of Dinner Bell Salted Butter. In a small bowl whisk together 4 large eggs and pour them into the skillet. Cook, stirring often, until set on 5 Back to top the bottom, 5 minutes. Using a spatula, fold one side of the eggs over the other into a flat omelet and remove the skillet from the heat. Using the same spatula, cut the omelet in half.
- Spread 2 tablespoons of sriracha mayonnaise evenly on the cut sides of two toasted bagels. Top each bottom half with ¼ cup baby arugula (optional), followed by ½ of the omelet and one sausage patty.
- Top each with the other bagel half and serve.
- Alternatively, wrap the sandwiches in wax paper and take them to go. The sandwiches can be refrigerated for up to 3 days and reheated in a microwave.