Bacon and Tomato Open-Faced Bagel Melt Recipe


Nutrition

Cal/Serving: 504
Daily Value: 25%
Servings: 2

Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat34g53%
Saturated14g68%
Carbs29g10%
Fiber2g6%
Sugars4g0%
Protein19g39%
Cholesterol59mg20%
Sodium1001mg42%
Calcium265mg26%
Magnesium30mg7%
Potassium270mg8%
Iron4mg20%
Zinc3mg18%
Phosphorus301mg43%
Vitamin A518IU10%
Vitamin C5mg8%
Thiamin (B1)0mg33%
Riboflavin (B2)0mg17%
Niacin (B3)5mg23%
Vitamin B60mg10%
Folic Acid (B9)85µg21%
Vitamin B121µg13%
Vitamin D1µg0%
Vitamin E0mg2%
Vitamin K4µg4%
Fatty acids, total monounsaturated14g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Bacon and Tomato Open-Faced Bagel Melt
B2 Café

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.

Click here to see 11 Open-Faced Sandwiches for Summer.

4.333335
Ratings6

INGREDIENTS

  • 1 bagel, split
  • Spinach cream cheese, to taste
  • 4 slices bacon, cooked*
  • 4 slices tomato
  • 2 slices provolone

DIRECTIONS

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 Details

Servings: 2
Cuisine: American
Special Designations: Kid-friendly

Notes and Substitutions:

*Note: Click here to see How to Make Bacon.



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