Ham Egg and Cheese Bagel Thins

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 large eggs

1 cup egg whites (245 g)

1/2 cup fat free milk (120 ml) or milk of choice)

3 tbsp roasted red peppers (60 g) chopped)

1/4 cup fresh basil (chopped)

salt and pepper (to taste)

6 everything bagel thins

24 slices deli ham (336 g)

6 thin slices provolone cheese

Directions

Preheat the oven to 400 F for the sheet pan eggs. Line a quarter sheet pan with parchment and spray with cooking spray.

In a mixing bowl, whisk together eggs, egg whites, and milk. Pour into parchment lined baking sheet. Add red peppers, basil and a good pinch of salt and pepper. Bake for 15 minutes, or until eggs are set.

Let the eggs cool for just a minute, then cut into squares (I like to cut into 12 and put 2 on each sandwich).

Lightly toast your bagels (optional), then build each bagel with 4 slices ham, 1/6 of the eggs and slice of provolone. Wrap individually in parchment or foil and store in a gallon ziploc once cooled. Refrigerate or freeze depending on how long you need them to last!

Notes

Storing: These are best stored in the fridge up to 4 days or freezer up to 3 months.

To reheat: Microwave 30-60 seconds, until cheese is melty and sandwich is warmed through. From frozen, microwave 1 1/2-2 min, or thaw in the fridge overnight and microwave 30-60 seconds,

Sheet pan eggs: Make sure your pan is lined completely with parchment – if the eggs get underneath, they will stick to the pan. I’d recommend even greasing the bottom of the pan before adding parchment to make sure nothing sticks.

Nutrition

• Serving Size: 1 bagel sandwich
• Calories: 262 kcal
• Total Fat: 7.6 g
• Total Carbohydrate: 26.4 g
• Dietary Fiber: 5 g
• Protein: 25.3 g