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Scrambled Egg and Cheese Bagel

Photo: Oxmoor House

Serves 2 (serving size: 1 bagel half)


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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