Best 5 Dads Quick Bagel Omelet Sandwich Recipes

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Kick-start your morning with a hearty and flavorful meal with Dad's Quick Bagel Omelet Sandwich. This classic breakfast sandwich features a fluffy omelet filled with your favorite fillings, nestled between two toasted bagels. With variations for meat lovers, vegetarians, and those seeking a low-carb option, this recipe caters to everyone's preferences. Discover the secrets to creating the perfect omelet, including tips for achieving the ideal texture and preventing overcooking. Explore the diverse filling options, from classic bacon and cheese to veggie-packed goodness, and customize your sandwich to suit your taste buds. Learn how to toast your bagels to perfection, ensuring a crispy exterior and a soft, chewy interior. This versatile sandwich is perfect for a quick and satisfying breakfast, brunch, or lunch.

Here are our top 5 tried and tested recipes!

NORTHERN OMELET BAGEL SANDWICH



Northern Omelet Bagel Sandwich image

I used to work in a little muffin/bagel shop and this was my absolute favorite thing we sold there. I've slightly tweaked it to my tastes and you're welcome to do the same. My personal favorite is to use Tomato+Basil bagels with this. Also, this is one of the 'chunky' versions of the recipe. If you don't like as much tomato or pepper in yours, don't add it. And if you like your peppers a little softer, precook them a bit before adding in the eggs. Pretty simple.

Provided by LutieLu

Categories     Breakfast

Time 15m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 7

2 bagels
4 -6 eggs
2 sausage patties
1 small tomatoes
1 small green pepper
2 slices cheese (your choice)
salt and pepper

Steps:

  • Slice bagels, toast and set aside.
  • Place sausage patties in a skillet and cook them on medium head until hot all the way through but not burnt. (If you have microwaveable sausage, that works just as well. Prepare it to specifications.).
  • Take off heat and set to the side.
  • Chop tomato and green pepper, place inside a medium sized bowl.
  • In same bowl, crack the eggs and empty their insides into it.
  • With a fork, whip until everything is mixed and eggs are fluffy.
  • Melt a little butter on the bottom of the skillet and dump the eggs, tomatos, and peppers into it.
  • Cook on medium heat, scraping the bottom occasionally so as not to burn the eggs.
  • When the eggs are done they'll be firm but still a little moist.
  • Place the bottom of one bagel on a plate and set a sausage patty on top of it.
  • Take as many eggs as you want and place them on top of the sausage.
  • While the eggs are still hot, place a piece of cheese on it to melt.
  • Put the top of the bagel on the sandwich and enjoy!

Nutrition Facts : Calories 639, Fat 25.6, SaturatedFat 12.1, Cholesterol 459.3, Sodium 1251.8, Carbohydrate 65.1, Fiber 3.6, Sugar 2.9, Protein 35.5

DADDY'S OMELET



Daddy's Omelet image

"Omelets are one of my husband's specialties," relates Glenn Powell of Havana, Florida. "His fast-to-fix filling of fresh-tasting vegetables and cheese adds a one-of-a-kind taste the whole family enjoys."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 6

1/4 cup each diced green pepper, onion and mushrooms
1 to 2 tablespoons butter
2 eggs
1/8 teaspoon salt
Pinch pepper
1/4 cup shredded cheddar cheese

Steps:

  • In an 8-in. skillet, saute green pepper, onion and mushrooms in butter until tender. Remove with a slotted spoon and set aside. , In a small bowl, beat eggs, salt and pepper. Pour into the skillet. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon vegetables and cheese over one side; fold omelet over filling. Cover and let stand for 1-2 minutes or until cheese is melted.

Nutrition Facts :

MINI BREAKFAST BAGEL SANDWICHES



Mini Breakfast Bagel Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 4 sandwiches

Number Of Ingredients 12

4 tablespoons salted butter
1/4 cup half-and-half
3 large eggs, beaten
Kosher salt and freshly ground black pepper
4 precooked sausage patties, such as Jimmy Dean
4 mini bagels, split
1/4 cup bottled chipotle mayonnaise
2 slices American cheese, split
2 slices pepper jack cheese, split
1 small tomato, sliced thin
1 small avocado, sliced
1 tablespoon everything seasoning

Steps:

  • Heat a griddle over medium heat.
  • Melt 2 tablespoons of the butter in a nonstick skillet over medium-low heat. Mix the half-and-half, eggs and a good pinch of salt and pepper in a measuring cup. Gently pour the mixture into the skillet. Turn the heat to low, cover and wait until the eggs are set, 4 to 5 minutes.
  • While the eggs cook, add the sausage patties to one half of the griddle and cook until heated through, about 2 minutes per side. Grease the other half of the griddle with the remaining 2 tablespoons butter. Add the bagels, cut-side down, and toast until golden, 1 to 2 minutes. Remove the bagels and sausage to a board.
  • Roll the eggs into an omelet to fit the width of the bagels and cut into 4 pieces.
  • To build, spread 1 tablespoon of chipotle mayonnaise on the bottom half of a bagel. Top with a sausage patty, 1/2 slice of the American and 1/2 slice of the pepper jack cheese. Top with a slice of the rolled omelet, a slice of tomato and a few slices of avocado. Sprinkle some of the everything seasoning over the avocado. Place the other half of the bagel on top. Assemble the other 3 sandwiches, then serve.

BAKED BAGEL OMELET



Baked Bagel Omelet image

Everything we love about a western omelet, but tucked into a toasty bagel for easy eating on-the-go!

Provided by Food Network Kitchen

Time 30m

Yield 2 servings

Number Of Ingredients 12

Nonstick cooking spray, for the foil
2 bagels, sliced
4 teaspoons diced ham
4 teaspoons finely chopped green bell pepper
4 teaspoons finely chopped red bell pepper
1 scallion, finely chopped
4 large eggs, beaten
1 tablespoon milk
Kosher salt and freshly ground black pepper
4 slices extra-sharp Cheddar
1 tablespoon chopped fresh flat-leaf parsley
Hot sauce, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a small baking sheet with aluminum foil and spray generously with nonstick cooking spray.
  • Place the bagel halves cut-side up on the baking sheet. Use your fingertips to work around the middle of each bagel half, scooping out the excess bread. Be careful to keep the shape and integrity of the bagel; if the bagel tears or cracks, flatten a piece of interior to mend the hole. Sprinkle 1 teaspoon each of the ham, green peppers and red peppers in each bagel half "moat," then sprinkle each with one-quarter of the scallions.
  • Put the eggs in a container with a pour spout. Whisk in the milk and 1/2 teaspoon each salt and pepper. Slowly pour one-quarter of the egg mixture into each bagel half "moat," making sure the egg does not overflow.
  • Bake until the eggs are just set and the edges of the bagels are turning golden brown, 12 to 15 minutes. Remove the baking sheet and place a slice of cheese on top of each bagel half. Return to the oven and bake until the cheese is melted and bubbling, about 3 minutes. Serve warm sprinkled with fresh parsley and a dash of hot sauce as desired.

WESTERN OMELET SANDWICH



Western Omelet Sandwich image

I created this recipe for my 15-year-old son, who has a ravenous appetite. He couldn't believe I was able to fill his plate so quickly. It's a simple combination of ingredients that imparts the best of flavors. -Jackie Kelly, Maple Shade, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/2 cup diced green pepper
1 tablespoon plus 4 teaspoons butter, softened and divided
1 cup cubed fully cooked ham
1 tablespoon minced fresh parsley
4 eggs
Salt and pepper to taste
4 slices bread, toasted

Steps:

  • In a large nonstick skillet, saute onion and green pepper in 1 tablespoon butter until tender. Stir in ham and parsley. Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; cut into wedges. Spread each slice of toast with 1 teaspoon remaining butter. Serve omelet wedges on toast.,

Nutrition Facts :

Tips:

  • Use fresh ingredients whenever possible. Fresh eggs, vegetables, and cheese will make a big difference in the taste of your bagel omelet sandwich.
  • Don't overcook the eggs. Overcooked eggs will be tough and rubbery. Cook them until they are just set, but still slightly runny in the center.
  • Use a good quality bagel. A fresh, chewy bagel will make your sandwich more enjoyable.
  • Don't be afraid to experiment with different fillings. You can add just about anything you like to your bagel omelet sandwich. Some popular fillings include bacon, sausage, ham, cheese, vegetables, and salsa.
  • Serve your bagel omelet sandwich immediately. This will help to prevent the bagel from getting soggy.

Conclusion:

Bagel omelet sandwiches are a delicious and easy breakfast or lunch option. They are perfect for busy mornings when you don't have time to cook a big meal. With a few simple ingredients, you can make a bagel omelet sandwich that is packed with flavor and nutrients. So next time you're looking for a quick and easy breakfast or lunch, give this recipe a try.

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