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Breakfast · Sandwiches

Apple Maple Chicken Sausage Open Face Breakfast Bagels

al fresco Apple Maple Chicken Sausage Open Face Breakfast Bagels for foodservice application.

Serves 4

Ingredients

4 Patties al fresco Fully Cooked Apple Maple Breakfast Chicken Patties
4 Each thin plain bagels flats
4 Each large eggs
1/8 Teaspoon table salt
1/4 Teaspoon ground black pepper
1/4 Cup 1% milk
1 Each cooking spray or olive oil
1 Tablespoon unsalted butter, light, unsalted
1 Tablespoon fresh, chopped chives
4 Slice ultra thin sliced sharp cheddar cheese

Directions

Pre-heat broiler.
Cook the patties in a skillet until browned.
Break eggs into a small mixing bowl & whisk till frothy with the salt, black pepper and milk.
Place a non-stick 10" skillet over high heat. Coat with the cooking spray. Add butter to the pan, when it begins to melt and foam, pick the pan and evenly coat around. Pour the eggs into the middle of the pan, stir in the chives. Using a heat safe rubber spatula, lift and fold the eggs into curds. Reduce heat to medium, once eggs are all formed into curds, turn off the heat and allow to rest for 1 minutes before serving.
Cut the bagels in half and place on a sheet pan with the insides facing up. Give a light coat of the cooking spray and toast under the broiler, watch carefully.
To assemble the sandwiches, evenly divide the scrambled egg onto the bottom bagel pieces, follow with the patty and a slice of cheese, finish with the bagel top. Serve immediately.

Per Serving

Nutritional Information

Calories: 330
Total Fat: 15g
Saturated Fat: 6g
Cholesterol: 265mg
Sodium: 620mg
Carbohydrates: 28g
Dietary Fiber: 5g
Sugars: 7g
Protein: 22g

Made With

Kayem products in this recipe

Al Fresco Apple Maple Breakfast Chicken Patty 2/5# Food Service Frozen.

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Ready to Serve.

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