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Brittany's Bites: Bundt bagel breakfast sandwich

Happy National Have a Bagel Day! What better way to celebrate than to make your very own bagel sandwich? Check out how in the latest Brittany's Bites!

COLUMBUS, Ohio — Ingredients:

2 11 oz. cans refrigerated French bread

1 jar of everything but the bagel seasoning

1 7.5 oz. container whipped chive cream cheese

8 eggs, beaten

Shredded cheese

Cooked bacon (plant-based, if desired)

Roma tomatoes, sliced

Red onion, thinly sliced


Salt and pepper, if desired


Preheat oven to 350 degrees. Spray Bundt pan with nonstick cooking spray.

Sprinkle several tablespoons of the seasoning into a baking dish or pan. Roll each loaf of bread in the mix to coat all sides, but not the edges. Place each loaf into the pan to form a circle and pinch the edges together to seal.

Bake 35 minutes or until golden brown. Allow to cool. Remove bread from pan and slice in half horizontally with a serrated knife. If desired, scoop out some of the bread from each half. Spread the cream cheese on each half.

In a nonstick skillet, add butter or oil, eggs, and salt and pepper, if desired. Cook eggs, stirring occasionally, until firm. Keep eggs in a large circle filling the entire pan. Top with cheese. Cover to allow cheese to melt. Carefully slide the cheese-topped eggs onto one bread ring.

Top with bacon, tomatoes, onions and arugula. Place the other bread ring on top. Lightly press sandwich together. Cut into wedges to serve.


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