Open-Faced Pesto Breakfast Bagel

Rise and Shine with this breakfast bagel delight!

Honestly, you can’t go wrong with bagel sandwiches! I love that it is open-faced too so you don’t feel as full, it is a perfect happy medium. you could also make a sausage patty for a different protein. If you want to try a vegetarian option, tempeh or hashbrowns would be delicious too!

If you aren’t a honey mustard fan you can opt-out, I just like the tang and sweetness it provides, I know it sounds weird but it actually was really good. I make my honey mustard with - 3 tablespoons of yellow mustard, 2 tablespoon of dijon mustard, 3 tablespoons of honey, 1 tablespoon of mayo, and a dash of white vinegar. You can also use normal bagels of course!

Recipe Below:

Servings: 4

Time cook: 30 minutes

Ingredients

• 2 gluten-free bagels

• 4 eggs

• 8 slices of bacon, sliced in half

• 4 slices od colby jack/Monterey jack cheese

• 1 jar of presto sauce, can also make homemade too

• Dash of pepper

• Dash of honey mustard

• Micogreens to garnish, optional

• Plant-based butter

Directions: Preheat the oven to 350 F and line the baking sheet with aluminum foil and place wire racks on top. Place the bacon on a wire rack and cook for 15 minutes, then flip and cook for another 15 minutes.

For the bagels, cut in half and spread butter, then lay cheese on top. Bake for about 10 minutes. Pull out once done then add the bacon on top. While this is baking in a small saute pan, Spray with olive oil or use lard. Once the pan is hot enough make a circle with the pesto sauce and the egg in the middle. Cook for about a couple of minutes, then flip on the other side. Add a dash of pepper cook for about a minute or two then transfer on top of your bagel.

Once the egg is on your bagel add a dash of honey mustard and garnish with microgreens.