Kitchen Sink Frittata Bagel Sandwich


I'm a compulsive list-maker. I'm also one of those people who wants to get everything crossed off the list before doing something else. It's a bad habit I have. My typical weekend would start on Friday night where I'd clean the entire apartment. Saturday I'd finish up any cleaning and we'd go to the grocery store. Depending on what I planned to make for breakfast and what was on the menu for Sunday's dinner, sometimes I'd spend at least 4 hours in the kitchen on Saturday followed by a few more on Sunday.

Then Sunday night I'd get annoyed with myself that I spent the entire weekend doing a million things and never got to relax. So when the realization hit me that I'd no longer have a 45 minute each way commute, I decided I was going to become lazy. But not lazy like most people expect. Just lazy enough for me to where I wouldn't make a list and I surely wouldn't follow one on the weekends.

As the move got closer, I decided to test it out and see what it would be like. One Sunday morning after the cats decided 6 am was the appropriate time to wake me up, I took advantage of the On Demand exercises, showered and then plopped down in front of the television around 9. There wasn't much on, but I stopped on Food Network and ended up watching it until the Sandwich King came on at 11.

We've watched the last three seasons of The Next Food Network Star but I rarely remembered to tune in once the star has their own show. Usually its at a time where I'm right in the middle of something. Luckily I wasn't this time, because I heard one word, Sriracha and I was immediately hooked. I knew I was going to make this recipe one way or another.

And it just so happened there was an incredible amount of eggs in the refrigerator. I took it as a sign the Sriracha Gods wanted me to make this. :-)

Kitchen Sink Frittata Bagel Sandwich
Source: The Sandwich King
Servings: 6
Printer Friendly

    • 1/4 cup sour cream
    • 3 oz. cream cheese, at room temperature
    • 2 tsp. Sriracha (or to taste)
    • 1 green onion, minced 
    • 4 Italian sausages, casing removed and crumbled
    • 8 slices bacon, chopped
    • 12 eggs
    • 3 tbsp. half and half 
    • 1 cup shredded Provolone cheese
    • 1 cup shredded Asiago cheese
    • 6 everything bagels, sliced
    • salt and pepper, to taste

1. In a small bowl, whisk together the sour cream, cream cheese, Sriracha and green onion until smooth. Season with salt and pepper and set aside.
2. Lower the oven rack to the middle and preheat the oven to broil.
3. Cook the bacon over medium heat in an ovenproof skillet until crisp, stirring frequently. Remove the bacon from the skillet and add the sausage. Cook until the sausage is browned, stirring frequently and breaking it up.
4. Transfer the sausage to the plate with the bacon and discard all but 1 tablespoon of fat.
5. In a large bowl, whisk together the half and half and eggs. Pour the egg mixture into the skillet and cook, tilting the pan to coat the sides with the egg, until the bottom is set and the top is wet.
6. Stir the bacon, sausage and cheeses into the egg mixture. Season with salt and pepper and place in the oven for 2-4 minutes or until the top has become lightly golden brown. Remove the frittata from the oven and let rest for 5 minutes.
7. Meanwhile, place the sliced bagels on a baking sheet and broil for 2-3 minutes or until lightly golden. Spread the cream cheese/sriracha mixture onto each side of the bagel.
8. Use a large round cookie cutter to cut circles out of the frittata. Place the frittata round on one side of the bagel and top with remaining bagel slice.

I was kind of surprised that Tom didn't like this as much as I expected him to. He said it was mostly the everything bagel part he wasn't a fan of.  I liked it, but would prefer a much healthier version, maybe with veggies in the frittata instead of meats, or one made with mostly egg whites instead of whole eggs.  The cream cheese/sriracha mixture was delicious though! I could easily eat that on just about anything.

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