Garden Veggie Breakfast Bagel

Garden Veggie Breakfast Bagel
Yield:
24 servings, 1 sandwich (230 g) each

Ingredients

Ingredients Weights Measures
leaf lettuce leaves 12 oz. [340 g] 24 each
multi-grain bagels, split, toasted 4 lb. [2 kg] 24 each
tomatoes, cut into 1/2-inch-thick slices 1 lb. [845 g] 24 slices
roasted red peppers, patted dry 1 lb. [675 g] 24 pieces
egg patties, warmed 2 lb. [1 kg] 24 each
Kraft Extra Swiss Cheese Slices 1 lb. [508 g] 24 each
leaf lettuce leaves 1 oz. [30 g] 2 each
multi-grain bagels, split, toasted 6 oz. [170 g] 2 each
tomatoes, cut into 1/2-inch-thick slices 2-1/2 oz. [70 g] 2 slices
roasted red peppers, patted dry 2 oz. [60 g] 2 pieces
egg patties, warmed 3 oz. [85 g] 2 each
Kraft Extra Swiss Cheese Slices 1-1/2 oz. [42 g] 2 each

Directions

For each serving: Place letuce leaf on bottom half of bagel; top with 1 each tomato slice, red pepper piece, egg patty and cheese slice. Cover with top of bagel.

Kraft Kitchens Tips

Variation
Substitute baby spinach leaves for the lettuce, egg white patties for the plain egg patties and/or Kraft Mozzarella Slices for the Swiss cheese.
Substitute
Substitute homemade egg patties for the ready-to-use egg patties.

569181 : 136489

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Nutritional Information
Calories
 350
Total fat
 12 g
Saturated fat
 5 g
Cholesterol
 150 mg
Sodium
 890 mg
Carbohydrate
 48 g
Dietary fibre
 9 g
Sugars
 8 g
Protein
 18 g
Vitamin A
 25 %DV
Vitamin C
 25 %DV
Calcium
 35 %DV
Iron
 20 %DV