The Ultimate Guilt-Free Breakfast Bagel

If you know me, you may be aware that my ultimate guilty pleasure is the McDonalds Breakfast Sausage and Egg Bagel. Honestly, I think that meal would be my death-row dinner I love it that much! Now the reason I even bring this up in a blog post is because in recent weeks I’ve actually gone meat-free and of course that meant I would no longer be indulging in my favourite treat. In desperation, I looked to find a way to recreate this dish as a guilt-free, meat-free alternative – and by god I only went and nailed it!

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I thought my way of recreating the at-home alternative may be of interest to those of you who aren’t meat-free, as the McDonalds bagel comes in at 562 calories (with 11 grams of saturated fat – and that’s the calories without the added hash brown too!), while my creation is around 390. So, if you want to be a bit healthier, (or eat more than one a week!), this could be a good one for you to try out!

What you’ll need:
  • New York Bakery Plain Bagels (my preferred brand, but you do you)
  • Quorn Sausage Patties (one per bagel)
  • Quorn Bacon Rasher (one per bagel, optional – but a nice added extra!)
  • Primula Original Squeezy Cheese
  • Large Eggs

Preheat Oven to 180 degrees.

Cut bagel(s) in half, then place back together and pop in the oven to warm through. We want the bagels soft in the middle and slightly firm on the outside but not crispy. I find around 5 minutes in the oven is perfect. *but don't put it in the oven right away, we need to time this dish right to get the full effect!* 

Cook the sausage patty and bacon rasher. I fry mine in a pan together which seems to work well and save on extra washing up. I find the ‘sausage’ patty takes a little longer than what’s stated on the box, usually around 10 minutes on a medium heat. (But I do have a really crappy convection hob, so that could be to blame… Nonetheless if you follow the instructions on the box you should be ok).

Season the sausage patty with salt and pepper if required

Pop your bagel in the oven when you’ve got about 5 minutes left on cooking the ‘sausage’ and ‘bacon’.

This dish does require some multi-tasking. I find if you cook the egg while assembling the bagel you’re more likely to have that slightly runny yolk, which gives some added moisture to the bagel.

Once warmed through, remove your bagel from the oven and spread a thin layer of Primula cheese on each half. I have tried this recipe with cheese slices, but I found the Primula gives a better melty effect.

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Pop your sausage patty on first, obviously to cover the hole in the bagel, and then add your bacon on top.

Finally, fry off the egg. I’ve found the best way to have the egg component is to do an over-easy egg, i.e. fry and then just before serving flip it over so the top cooks a little. If timed right this will give you a nice solid egg but with a slightly runny centre.

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Add the egg and crown your bagel with its lid.

I was really happy with the way this recipe came out – it honestly is very similar to the original. I even gave one to my meat-eating (and McDonalds fan) boyfriend and he gave it a big thumbs-up saying it was spot on!

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If you are a fan of the breakfast bagels and want to try a healthier alternative, or just want to be able to eat them past 10.30am (don’t get me started on that one!) then definitely give this one a go, and I’d love to hear how you like it! 

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