These bagel breakfast sandwiches stay in the freezer, just waiting to become a hearty breakfast on those busy mornings when you hardly have time to think, let alone get in a solid breakfast before you head out the door. Just grab one out of the freezer and go. They're perfect for mixed-diet households, too - just leave the meat off of the vegetarian sandwiches.
For each sandwich:
1bagelsliced in half
1slicecheese of your choicewe generally use cheddar
1-2slices of bacon, cooked, drained, and cooled
Pinchsalt & pepper
Toast the bagel in the toaster and set aside.
Crack the egg into a microwave-safe bowl that's roughly the same diameter of your bagel. Add the salt and pepper. Whisk until beaten well. Place in the microwave and cook on high for 60 seconds or until the egg is cooked through.
With a spoon, loosen the egg and place it on one half of the bagel. Top with bacon, if using, and cheese.
Top the bagel with the other half and place in a square of foil. Wrap well, label with a permanent marker, and place in a freezer storage bag. They should keep well for a at least a couple of months.
To heat and eat, remove sandwich from freezer and unwrap. Wrap a paper towel around the sandwich and microwave for about 45 seconds on high. Turn over and microwave for another 15 seconds until heated through. Microwave ovens vary, so yours may take less (or more) time. Be careful not to overcook.