Donut Pan Egg Sandwiches

Transform your breakfast game with this incredibly convenient hack! The donut pan is the secret weapon to creating scrumptious omelet rings, overflowing with your preferred breakfast fillings. Imagine biting into a warm, toasted bagel or biscuit sandwich filled with fluffy eggs and melted cheese, savory meats, and your favorite veggies or toppings. Say goodbye to endless hours at the stove top and hello to an oven-made breakfast delight that is both delicious and effortless. Upgrade your mornings with this tasty and customizable breakfast sandwich!

Ingredients:

·         10 large eggs

·         Salt and freshly ground black pepper, to taste

·         6 ounces cooked breakfast sausage

·         3 tablespoons fresh chives, chopped

·         6 mini bagels

·         6 slices Cheddar cheese

·         Sriracha sauce or hot sauce (optional)

Nutrition per serving:

·         Calories: 325

·         Fat: 20 g

·         Saturated Fat: 8 g

·         Cholesterol: 240 mg

·         Sodium: 960 mg

·         Carbohydrates: 17 g

·         Fiber: 1 g

·         Sugar: 2 g

·         Protein: 22 g

Instructions:

1.      Preheat oven to 300°F (150°C). Grease a 6-cavity donut pan with cooking spray.

2.      Whisk eggs in a large bowl until consistent and no egg whites are visible. Whisk in salt and pepper. Pour into the donut pan, dividing evenly.

3.      Bake for 10-12 minutes until the egg rounds are set and puffed up.

4.      Split the bagels and place on a lined baking sheet. Top with cheese. Bake until golden brown and cheese is melted, 4-5 minutes.

5.    Remove egg rounds from donut pan, place on bagel halves. Top with hot sauce if desired. Serve immediately.