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Everything Bagel Breakfast Bundtwich

everything bagel breakfast bundtwich French
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, herbed cream cheese spread and fresh spinach. It’s crazy awesome, and we guarantee you’ve never made anything like it before. MORE+ LESS-

December 3, 2018

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

Hide Images
  • 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.

Expert Tips

  • 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 Information

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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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