Breakfast Bagel Burgers Food

AVOCADO BACON BREAKFAST BURGER

Steps:

• Gather the ingredients.
• Add the tomatoes, sugar, lemon juice, ginger, cumin, cinnamon, curry powder, and salt to a stainless steel pot and turn the heat to medium-high.
• Once the mixture begins to boil, reduce the heat to medium-low and continue to simmer, stirring often, until the mixture reduces and thickens into a jam-like consistency; about 1 hour.
• While this is reducing, make the sausage-infused patties.
• Gather the ingredients.
• Meanwhile, add your beef and sausage in a bowl and gently mix together, being sure not to overwork the meat and form into a patty shape and season with salt and pepper.
• Set aside and heat up your grill or cast iron to medium-high heat.
• Spray the surface of whatever you're using to cook the patty and add the meat, allowing it to cook for a few minutes on each side until it's cooked all the way through.
• Turn the heat off and add the gouda on top.
• Then prep the remaining ingredients for assembling the burger.
• Gather the ingredients.
• Toast the everything bagel until crispy on the outside and smear both sides with the homemade tomato jam.
• Add the cooked cheeseburger sausage patty, then top with egg, bacon, and avocado.
• Serve and enjoy!

BREAKFAST BAGEL BURGERS

Steps:

• Put a cast-iron skillet over medium-low heat. Butter the cut sides of the bagels. Lay the bagel halves in the skillet butter-side down and toast until golden, 2 to 3 minutes. Set aside.
• In the same skillet, throw in the sliced onions and 1 tablespoon of the butter and cook slowly, stirring occasionally, until the onions are soft and golden, about 20 minutes. Remove to a plate.
• Meanwhile, in a small bowl, mix together the mayonnaise, mustard, some hot sauce and 1 teaspoon each salt and pepper. Set aside.
• Mix together the hot and maple sausage in a medium bowl. Form the mixture into six 1/2-inch-thick patties, slightly bigger than the diameter of the bagels (since the burgers will shrink during cooking).
• Put the same skillet over medium heat, add the sausage patties and fry on both sides until cooked through, 5 to 7 minutes. Top each patty with 2 slices of Cheddar and cover the skillet with a lid to facilitate melting, 1 to 2 minutes.
• In a separate nonstick skillet over medium-low heat, fry the eggs in 1 tablespoon of butter and sprinkle with salt and pepper. Cook until set on one side, then flip and cook the second side to desired doneness.
• Build the sandwiches by spreading the mayo/mustard mix on the bottom half of each bagel, then top with a sausage patty, some caramelized onions and a fried egg. Spread more of the mayo/mustard mix on the top half of the bagels and place on top of the eggs to finish. Serve warm or wrap in foil to transport.

BAGEL BREAKFAST CASSEROLE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with butter or cooking spray.
• Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon.
• Whisk together the milk, half-and-half, cayenne, eggs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Fold in the sausage, spinach, bagels and 3/4 cup of the provolone, then pour into the prepared baking dish. Dot the top with the cream cheese and sprinkle all over with the everything bagel seasoning and remaining provolone (see Cook's Note).
• Cover with foil and bake for 45 minutes. Uncover and bake until the casserole is puffed, golden brown at the edges and set in the center, about 45 minutes more. Let cool 15 minutes before serving.

BREAKFAST BAGEL CLUB

Steps:

• Spread the cream cheese over both halves of the toasted bagels. Add the salmon to the bottom halves, then top with the avocado. Squeeze over a little lemon juice and season well.
• Heat the oil in a non-stick frying pan. When hot, crack in the eggs, season and cook for 2-3 mins until the white is set and starting to crisp up around the edges. Sit the eggs on top of each bagel base and sprinkle cayenne on each yolk. Top with the other half of the bagel and serve with lemon wedges on the side, for squeezing over.