Breakfast is my favorite meal of the day. Breakfast burritos, breakfast bruschetta, breakfast tacos, breakfast pizza — I love all breakfast foods!
Since becoming lactose intolerant, I no longer enjoy traditional waffles and pancakes like I used to, so I’ve changed it up and focus on all things eggs. While sometimes we get in a breakfast burrito rut because they are simply so easy and fast, I am always on the lookout for different ways to change up our breakfast and make something different.
To be completely honest, my exploration is usually based on what’s on sale at Costco when we go, or weather WinCo has the Chipotle Sourdough I love (It’s amazing with avocado). This last time Natalie really wanted bagels and they had everything bagels (my favorite).
I love me a good bagel. I used to eat them all the time with cream cheese, but after that whole dairy thing, I stopped eating cream cheese. I was excited to have bagels in the house again — and to be eating them with avocado instead of cream cheese!
My Open Face Breakfast Bagels With Bacon, Avocado, Tomato, And Spinach were a huge hit and super easy to make.
I popped the bagels in the toaster to get nice and brown. While the bagels were toasting, I chopped the tomatoes and avocado, and cut the stems off the spinach leaves. Then I scrambled the eggs adding in a handful of chopped green onions and a handful of chopped bacon pieces I had in the refrigerator. Once the bagels were toasted and the eggs cooked, I mashed the avocado onto the bagel, topped it with spinach leaves, added the eggs, and then sprinkled the tomatoes on top.
With a glass of fresh squeezed, organic mandarin orange juice, this breakfast was exactly what I needed to start my day off right.
Open Face Breakfast Bagels With Bacon, Avocado, Tomato, And Spinach
Serve these colorful and gorgeous open face bagel breakfast sandwiches that taste even better than they look.
Prep Time
Cook Time
Total Time
Ingredients
- 2 bagels
- 2 eggs
- 1 handful spinach leaves
- 1/3 cup cherry tomatoes, chopped
- 1 avocado
- 1/4 cup green onions, chopped
- 1/4 cup bacon, coarsely chopped
- Salt and pepper to taste
Instructions
- Split the bagels in half and toast until a deep brown. Chop tomatoes, green onions, and bacon. Cut stems off spinach leaves.
- Scramble the eggs, mixing in the bacon pieces and green onion.
- Mash avocado onto toasted bagels. Top with spinach leaves, then scrambled egg mixture. Sprinkle tomatoes on top of the eggs and serve immediately.
Notes:
This is the perfect breakfast for two! If you need to serve more, just grab some more bagels and eggs, and increase the veggies according your family’s preferences.
