Bring a medium sauce pot with 6 cups of water to bowl. Once the water is boiling, gently add the eggs to the water. Cooking the eggs at a boil for 12 minutes.
Once the eggs are done remove them from the boiling water and place in an ice bath to stop the cooking process and allow them to cool.
While the eggs are cooking slice your tomato and mozarella into 6 slices, 1 per sandwich. Then begin your assembly of the breakfast sandwich.
The layers of the sandwich are important to prevent the bagel from becoming soggy. Start with the bottom of the bagel, then layer your spinach.
Once the eggs are cooled crack each egg and then slice the egg into 4 even slices. Arrage 1 egg per bagel, place the egg ontop of the spinach.
Then layer one slice of tomato on top of the egg. Season the tomato with salt and pepper.
Now add one slice of mozzarella ontop of the tomato, drizzle a little sriracha mayo over top of the mozzarella. Then finish the sandwich by topping with the top half of the bagel.
If eating now you will want to toast the bagel sandwich in a toaster oven for 3-4 minutes to get the bagel nice and crispy, and melt the mozzarella cheese. Otherwise wrap each sandwhich with parchment paper and place in the fridge until it is time to eat.
Breakfast on the go never looked so good!
Mozzarella Egg Breakfast Sandwich
Amount Per Serving
Calories 276Calories from Fat 116
% Daily Value*
Saturated Fat 4.8g30%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Vitamin A 37.7IU1%
Vitamin C 8.5mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe created by Jenn Lamb, Creator of A Dash of Macros. Photos taken by and are property of Jenn Lamb, Creator of A Dash of Macros.