Everything Bagel Breakfast Bundtwich

Prep 25 min
Total 1 hr 45 min
Ingredients 8
Servings 8

Forget breakfast casseroles, and make this showstopping sandwich the star of the menu at your next brunch party. The presentation of this bundtwich is seriously impressive-looking, but it’s practical too! Instead of making individual sandwiches for each of your guests, take it easy and make one crowd-sized sandwich that can be sliced into portions. And it tastes amazing, too! We start by baking French bread with everything bagel seasoning; then we fill it with cheesy eggs, crispy bacon, cream cheese spread and fresh spinach. It’s crazy awesome, and we guarantee you’ve never made anything like it before.

By Pillsbury Kitchens

Updated January 16, 2019

Make with

Pillsbury Bread

Ingredients

4

tablespoons everything bagel seasoning blend
2

cans (11 oz each) Pillsbury™ refrigerated French bread
1

tablespoon butter
6

eggs, beaten
3

slices (0.75 oz each) Cheddar cheese
1

package (8 oz) cream cheese, softened and stirred
8

slices cooked bacon
1

cup packed baby spinach leaves (from 5-oz package)

Steps

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1

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Add half of the seasoning blend to rimmed baking pan or shallow dish.
2

Remove dough from one can; do not unroll. Roll outside of dough (except for the ends) in seasoning blend; place on one side of cake pan. Repeat for remaining seasoning and can of dough, placing dough on other side of cake pan. Pinch both ends of dough firmly together to seal into 1 ring.
3

Bake 33 to 38 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack to cool completely, about 30 minutes. With serrated bread knife, carefully slice bread in half horizontally; place halves on cutting board. Pinch or tear bread from top and bottom halves, leaving about 1/2-inch shell; discard or save bread pieces for another use.
4

In 10-inch nonstick skillet, melt butter over medium heat; tilt pan to coat. Pour eggs into skillet. Cook until firm but still moist, stirring occasionally from outside edge to center, allowing uncooked egg to flow to bottom of skillet. Top eggs with Cheddar cheese. Remove from heat; cover skillet to melt cheese.
5

Carefully spread cream cheese on cut sides of top and bottom of bread rings. Place bacon on top ring; press lightly into cream cheese. Place spinach on bottom ring; top evenly with egg and cheese. Carefully replace top bread ring; lightly press. With serrated bread knife, cut into 8 wedges to serve.

Everything bagel seasoning can be purchased in a jar. However, it’s also easy to make at home! Mix 4 teaspoons each of dried chopped onion, dried minced garlic, poppy seed and sesame seed with 2 tablespoons kosher salt. Any leftover seasoning mix can be stored covered in small jar or resealable food-storage plastic bag to be used on everything from scrambled eggs to cooked vegetables.
Precooked, packaged bacon can be found next to the deli meats in the refrigerated section of the grocery store. Precooked bacon is convenient in this recipe because it eliminates the mess of having to cook your own bacon. However, you can cook your own if you’d like, or use leftover cooked bacon.
For a plain-bagel version of this breakfast sandwich, omit the seasoning blend coating.

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 10g 52% Trans Fat 0g
Cholesterol: 190mg; 63%
Sodium: 1090mg; 45%
Potassium: 150mg; 4%
Total Carbohydrate: 31g; 10%
Dietary Fiber 0g 0% Sugars 4g
Protein: 16g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;