Bacon and Tomato Open-Faced Bagel Melt Recipe
Daily Value: 25%
Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||85µg||21%|
|Fatty acids, total monounsaturated||14g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
Who says bagels are only for breakfast? With the addition of bacon, tomato, and melted provolone, a toasted bagel quickly becomes an easy lunch to take to school or work. For best results, use a freshly baked bagel, not the packaged stuff.
- 1 bagel, split
- Spinach cream cheese, to taste
- 4 slices bacon, cooked*
- 4 slices tomato
- 2 slices provolone
Toast the bagel halves. Layer the cream cheese on both bagel halves. Put 2 bacon slices and 2 tomato slices on each half. Top each bagel half with provolone. Turn the oven to broil and place under the broiler until the cheese is melted.
Recipe DetailsServings: 2
Special Designations: Kid-friendly
Notes and Substitutions:
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