Scrambled Egg and Cheese Bagel

Scrambled Egg and Cheese Bagel Recipe
Photo: Oxmoor House


Serves 2 (serving size: 1 bagel half)

Recipe from

Oxmoor House

Nutritional Information

Calories 281
Caloriesfromfat 0.0 %
Fat 11 g
Satfat 5.5 g
Monofat 2 g
Polyfat 1.1 g
Protein 14.2 g
Carbohydrate 29.5 g
Fiber 1.2 g
Cholesterol 128 mg
Iron 1.1 mg
Sodium 635 mg
Calcium 184 mg


2 (0.75-ounce) slices reduced-fat sharp cheddar cheese
1 (4-ounce) bagel, split and toasted
1 large egg
Dash of salt
Dash of freshly ground black pepper
1 teaspoon butter


1. Place 1 cheese slice on cut side of each bagel half. Combine egg, salt, and pepper in a bowl, stirring with a whisk. Melt butter in a small nonstick skillet over medium heat. Add egg mixture; cook, without stirring, until mixture sets on bottom. Draw a spatula across bottom of pan to form curds. Continue cooking, stirring occasionally, until egg mixture is thickened but still moist. Immediately spoon half of egg over cheese on each bagel half.


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Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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