Scrambled Egg and Cheese Bagel

Photo: Oxmoor House

Yield: Serves 2 (serving size: 1 bagel half)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 0.0%
  • Fat: 11g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.1g
  • Protein: 14.2g
  • Carbohydrate: 29.5g
  • Fiber: 1.2g
  • Cholesterol: 128mg
  • Iron: 1.1mg
  • Sodium: 635mg
  • Calcium: 184mg


  • 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. 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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