Start your morning like a super hero with this super breakfast sandwich stacked high with 3 varieties of pork.

Growing up in Rochester, NY I was spoiled when it came to grocery stores because I lived down the street from the best grocery store on the planet – Wegmans! After a recent visit back home I was reminded just how amazing every department of that grocery store is and how much I miss it. Especially the deli department. My family never bought the pre-packaged deli meats – I’m not even sure I knew it was even possible to buy it as such. But after moving away I did not continue this trend due to not being impressed by the delis in other grocery stores.

One convenient thing about pre-packaged deli meat however was not needing to wait in line for your number to be called (although as a kid I loved being able to pull the ticket number from the apparatus). Sure it’s not as fresh but it’s a trade-off. That was until Smithfield decided convenience shouldn’t sacrifice freshness. Their new line of deli meats called Prime Fresh provides fresh deli meat without the wait. With their new formula, you can buy fresher meat with less preservatives, less standing water, and new flavor varieties in vacuum sealed packages. The sliced honey and smoked ham that I got really looked just like I had them sliced fresh from the deli right down to the packaging. Can I just take a moment to say how much I enjoyed that it wasn’t sitting in a kiddie pool of water? Does that not gross anyone else out? I digress.

As you have already gathered by now I decided to make a breakfast sandwich using these deli ham slices and of course added some bacon as well to make it Super Pork! I’ve been trying to find new ways to add more protein in my breakfast and this is definitely filled with protein because I also added an egg. Oh no, not fried and layered in the middle but cooked right in the hole of the top of the bagel just like egg-in-a-hole toast! Add some asparagus on the side and now you’ve managed to get some veggies into my first meal of the day like a true hero. What kind of high stack hero sandwich would you build in order to join the hero club? It’s easy to be a hero when you join the Hero Club!!!

I think my favorite part of this sandwich is the melted, crispy pepperjack cheese. Before adding the egg to the hole of the bagel, I spread the cut-side with cream cheese and then stuck a layer of sliced pepperjack which was placed face down in the skillet and then the egg was added. The cheese not only helped prevent the egg white from seeping through the cracks underneath but resulted in a caramelized cheese layer that you will want to make sure to scrape up every last bit of when assembling the sandwich.

Two years ago: No-Bake Patriotic Dessert Lasagna

Four years ago: Caramelized Cheetos

Five years ago: Chicken Taco Salad with Quesadilla Strips

Seven years ago: Zucchini Bread

SUPER PORK BREAKFAST SANDWICH

Serves 2

Ingredients:

2 everything bagels, halved

2 oz. cream cheese

Sliced pepperjack cheese

1 Tbsp unsalted butter

2 eggs

10 slices Prime Fresh Delicatessen Honey Ham

10 slices Prime Fresh Delicatessen Smoked Ham

8 slices Smithfield Hometown Original Bacon, halved and cooked

Directions:

1. Preheat oven to 350 F.
2. If the hole in the top bagel slice is not at least 1-1/2 inches wide, cut to make it so. Spread cream cheese on cut sides of all 4 bagel halves. Place slices of pepperjack on just the top halves, in a single layer over the cream cheese.
3. Melt butter in a large oven-proof skillet over medium heat. Place top halves in skillet, cheese-side-down. Crack an egg into each hole, season with salt and pepper, and cook for 1 minute. Transfer skillet into the oven and bake 10-12 minutes, or until eggs are set.
4. To assemble, layer 4 slices of each ham and 6 halves of bacon over of the cream cheese on the bottom half of the bagel. Add the top bagel with the egg and serve immediately.

Source: Adapted slightly from Half Baked Harvest.

Bagel quiche for one AKA the portable quiche. Bake a quiche for one in the shell of your favorite flavor bagel. Add beaten eggs and your favorite fillings. 

Jump to recipe

Are you ready for a hand-held quiche? An on-the-go quiche? You didn’t think that was possible did you? Well grab a bagel and tear its guts out because its time to eat breakfast.

How to make a bagel quiche for one

The first step is making sure you start with an uncut bagel – otherwise you will have a very shallow bagel quiche with little room for fillings. Instead, slice just the very bottom of the bagel off then dig out the insides (like a bagel bread bowl), being careful not to tear the sides. Fill with desired veggies, meat, and/or cheese, then slowly pour in the beaten eggs. You might think there’s no way you’ll fit more than one egg in there, but the bagel will soak up some of it, allowing you to slowly add more.

Once it’s fully loaded you’re ready to bake it. Although this bagel quiche for one recipe does take 20-30 minutes to bake, it is a fun thing to try on the weekend and would be a perfect grab and go breakfast option if made in advance and reheated. Heck make a batch of different fillings on the weekend and you’re ready for weekday breakfasts!

But if you are just making one and you don’t want to go to the store for one bagel, try my bagel for one recipe.

BAGEL QUICHE FOR ONE

Print

Yield: 1 serving Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 unsplit bagel (any flavor)
• 3-4 Tbsp desired filings*
• 2-3 eggs, beaten
• Salt and pepper, to taste

Directions

1. Preheat oven to 375 degrees. Spray a piece of foil with nonstick spray and set aside.
2. Slice just the very bottom of the bagel off. (Set aside to eat, turn into breadcrumbs or discard.)
3. Carefully hollow out the bread inside of the bagel, making sure not to puncture through. Set the bagel, cut-side-up, on the foil and wrap up the sides with the foil, keeping the top open. Distribute filling evenly inside.
4. In a small bowl, whisk 2 eggs and pour them into the bagel. If the egg and filling does not fill the bagel completely, add another whisked egg on top or more filling. Season to taste with salt and pepper.
5. Bake 20-30 minutes, or until the egg is completely set and reaches 165F inside. Serve immediately**.

Notes

*Such as chopped kale, onion, and cheddar cheese, or bacon, green onion, and cheddar cheese, etc. **If making ahead, allow to cool before wrapping in foil. When ready to re-heat, cook wrapped at 350F for 10-15 minutes.

Source: The Recipe Girl.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 5/14/2023, photos above and below are the originals.

Apples, cinnamon, and peanut butter make for a delicious and easy snack. Served on a toasted mini bagel.

How many of you live in or around Cleveland, OH? Or maybe visit there every now and then? Heck if you just like board games and beer, hear me out. My friends are opening Cleveland’s first board game cafe called Tabletop Board Game Cafe. Tabletop will feature over 1000 board games, weekly trivia night, monthly diy design sessions in their maker space, and will be located in Ohio City. Cool right? If you don’t believe me check out the video on their Kickstarter to find out more and even play a role in putting the finishing touches on their cafe.

I have been helping them out by trying out various smoothie and bagel bite recipes for their menu. This recipe is yet another and although it’s not quite as exciting as some that I made in the past, there’s no denying apples, cinnamon, and crunchy peanut butter.

One year ago: Peanut Butter Baklava Bars

Two years ago: Pork Chops with Pineapple Fried Rice

Three years ago: White Chocolate Coconut Chili Macadamia Nut Cookies

APPLE CINNAMON PEANUT BUTTER BAGEL BITES

Serves 1

Ingredients:

1 mini bagel, split and toasted

2 Tbsp crunchy peanut butter

1/4 green apple, cored and sliced

Cinnamon-sugar

Directions:

1. Spread peanut butter over warm, toasted mini bagel. Top with apples and cinnamon-sugar. Eat immediately.

Source: The Spiffy Cookie original

Be warned, I’m going through an arugula and kale phase. I’ve already shared an arugula topped pizza and a panini with kale, but prepared yourself for a several more recipes featuring these greens in the upcoming weeks. Starting with these fancy little bagel bites topped with spicy arugula, salty prosciutto, sweet pear, and tangy gorgonzola cheese. You won’t find these in your local grocery store’s freezer section.

I was inspired to make these bagel bites upon hearing the news that my friend’s Tabletop Board Game Cafe has officially started construction and will soon be ready at 1810 West 25th in Ohio City, Ohio. Tabletop will feature over 1000 board games (I’ve seen their stock-pile it’s impressive), a weekly trivia night, and monthly DIY design sessions in their maker space. But what does that have to do with me? Well on the menu you just might find a few Spiffy Cookie-contributed creations!

One year ago: Nutella Ice Cream with Granola Topping

Two years ago: Peanut Butter Cup Mousse Parfaits

Three years ago: Homemade Pesto

PROSCIUTTO, PEAR, AND GORGONZOLA BAGEL BITES

Makes 8 bagel bites

Ingredients:

4 mini bagels, halved

1 Tbsp butter, room temperature

2 cups baby arugula

1/2 Tbsp extra virgin olive oil

1 tsp red wine vinegar

Salt and pepper, to taste

8 thin slices of prosciutto

1 ripe pear, cored and thinly sliced

2 oz. crumbled gorgonzola (or blue cheese)

Directions:

1. Preheat broiler (or use a toaster). Place bagels on a baking sheet, cut-side-up, and broil 3 minutes or until toasted. Spread butter evenly over each piece.
2. In a small bowl, toss the arugula with olive oil, vinegar and salt and pepper. Divide evenly among the bagels and top with prosciutto. Divide pear slices evenly among the bagels and top with cheese. Serve.

Source: Adapted from Cooking Light, October 2010.

When my friend Shiva asked me to help come up with recipes for the Tabletop Board Game Cafe she requested I make a bagel bite involving an octoweeine. Since I had never heard of this before I will explain. An octoweeine is a hot dog that has been sliced lengthwise to have 8 legs, resembling an octopus. When thinking of things to pair with this creation my mind immediately went to mac and cheese, just like mac and cheese with hot dogs but this version sits upon a toasted bagel bite and looks exceptionally fun. Sounds like the perfect appetizer to eat while playing some board games!

To find out more about Tabletop Board Game Cafe, follow @tabletopcleve on Instagram, Facebook, Twitter, and Pinterest.

One year ago: Homemade Garbage Plates

Two years ago: Baked Oatmeal with Blackberries and Bananas

Thee years ago: Chocolate Chip Cookie Dough Cupcakes

OCTOWEEINE-MAC AND CHEESE BAGEL BITES

Makes 2

Ingredients:

1 hot dog, cut in half crosswise

1 mini bagel, sliced and toasted

Heaping 1/2 cup prepared macaroni and cheese

Directions:

1. Preheat toaster oven or oven to 400 degrees. Line a small baking sheet with foil and lightly coat with nonstick spray.
2. To make the octoweeines, leaving the end 1-inch uncut, cut each hot dog piece in half lengthwise then into quarters and eighths. Fan out the “legs” and place the hot dogs on the prepared baking sheet so that the “legs” splay out around the hot dog sitting upright. Cook for 10-15 minutes or until the cooked through and starting to curl.
3. Scoop 1/4 cup of the mac and cheese onto each bagel-half. Top with octoweeine and serve immediately. (You could also draw a face on the ocotoweeine using mustard or ketchup. I tried carving a face with a toothpick but it wasn’t as striking.)

Source: Octoweeine requested by Shiva. Recipe inspired by mac and cheese with hot dogs.

This post almost didn’t happen. Yesterday Wordpress put out yet another update (3.9) which caused problems for any blogger with the Ziplist plugin. I didn’t figure out until midnight that deactivating the plugin provided a temporary fix allowing me write up the post before reactivating the plugin. So tada here’s today’s recipe!

A few weeks ago my friend Shiva asked if I could help dream up some fun bagel-bite recipes to be on the menu for her new cafe called Tabletop Board Game Cafe. It’s a board game cafe, featuring a maker space, and it’s opening soon near the west side of Cleveland, OH. I have been to a boardgame cafe once in Toronto and it was a blast, but with her and her husband’s creativity I know their cafe will be even better. So all you NE Ohioans better check it out once it opens! Play some games and order some tasty bagel bites.

With my goat cheese mania lately I had to make a bagel bite incorporating it so I started my bagel biting adventures with more of a dessert-appetizer variety, making a bruschetta with strawberries instead of tomatoes. The strawberries are marinated in balsamic glaze before being placed on top of the goat cheese. It was so simple and easy that I decided to make it two different ways: toasted bagel bites and bagel chips.

To find out more about Tabletop Board Game Cafe, follow them on Instagram (http://instagram.com/tabletopcleve), Facebook (https://www.facebook.com/tabletopcleve), Twitter (https://twitter.com/tabletopcleve), and Pinterest (http://www.pinterest.com/tabletopcleve/).

One year ago: Cast Iron Skillet Brussels Sprouts Bacon Pizza

Two years ago: Gnocchi with Roasted Red Pepper Cream Sauce

Three years ago: Nutella Mousse

BALSAMIC STRAWBERRY BAGEL BRUSCHETTA

Makes 8

Ingredients:

1/4 cup balsamic glaze

1/2 pint strawberries, hulled and sliced (about 1 cup)

4 (3-inch) mini bagels, sliced in half and toasted OR 8 bagel chips

1/2 cup goat cheese, divided

1 Tbsp chopped fresh basil

Directions:

1. In a medium bowl, stir together balsamic glaze and strawberries. Refrigerate, covered, for one hour.
2. Spread one tablespoon of goat cheese onto each toasted bagel slice. Top with balsamic strawberries and garnish with basil.

Source: Adapted slightly from She Knows.

You know what they say when a pizza is on a bagel… easily make your own pizza bagels with your preferred toppings because you don’t have to share with anyone!

Jump to recipe

Preparing for my Graduate Seminar presentation doesn’t really allow me to cook/bake as much as I typically do. In time crunches I try to make fun things out of leftovers I have. And it helps clean out the fridge!

I made these pizza bagels just for myself, since I am still without Brent to cook for for another 7 days (but he did have flowers sent to me at work yesterday. So pretty!! :-D).

While this recipe for pizza bagels is technically written for one serving, it’s obviously easy to make more with simple multiplication. Better yet, let everyone pick their own toppings (and bagel type) so no one has to argue over them, particularly if you have a divide in your household over fruit on pizza.

But maybe you are like me, trying to find recipes for one. In that case if your math skills are atrocious it makes no difference! I’m so considerate.

Want to make pizza bagels in air fryer?

To be clear, many newer ovens and toaster ovens come with a convection setting, so you don’t need a branded “Air Fryer”. But before I go on a rant on Air Fryers as rebranded convection ovens, the short answer is that you can cook these pizza bagels at the same temperature for approximately half the time.

PIZZZA BAGELS

Print

Yield: 1 Serving Prep Time: 5 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 bagel, sliced in half (try an Asiago Bagel)
• 1/4 cup pizza sauce
• 1/2 cup shredded mozzarella cheese
• Desired toppings
• Pinch of oregano

Directions

1. Heat toaster oven (or regular oven for larger batches) to 400F degrees.
2. Line a baking sheet with aluminum foil. Place bagels slices, cut side up, on the prepared sheet. Spread on sauce, cheese and any other desired toppings. Sprinkle with oregano.
3. Bake for 10-12 minutes or until the cheese is melted.
4. Dinner is served!!

Source: The Spiffy Cookie original (but in no way claiming to be the first).

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 5/10/2023. Photo above is the original.