All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Our team of breakfast sandwich research scientists have made a truly mouth-watering discovery. Flipping an everything bagel inside out allows you to get a golden crust on the cut side, while the onion-garlic topping flavors the inside of the sandwich. We fill the sandwich with a delicious spinach omelet, melted cheddar, and crispy bacon. The game has changed, and now that you know it, you can never un-know it. You know?
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Bacon
Line a plate with a paper towel. Place bacon on prepared baking sheet, avoiding overlap, and bake 12 minutes, or until crispy. Remove to prepared plate and set aside. If desired, reserve 1 tsp. bacon fat for cooking spinach in later step.
Prepare Ingredients and Assemble Parfait
Mince garlic. Coarsely chop spinach. Halve bagels. Rinse blueberries under warm water if still frozen. Slice Roma tomato into six ¼" rounds. Divide yogurt between two short drinking glasses. Top with blueberries, followed by granola. Refrigerate until ready to plate.
Cook the Vegetables
Heat 1 tsp. olive oil (or reserved bacon fat) in a medium non-stick pan over medium-high heat. Add garlic and spinach to hot pan and cook, while stirring, 30 seconds, or until spinach is wilted. Season with ¼ tsp. salt and a pinch of pepper.
Cook the Eggs
Add butter to pan containing vegetables, melt, and add liquid eggs. Use a rubber spatula to constantly scrape along the bottom of the pan until eggs are set and a little wet, about 2-3 minutes. Remove from burner and season with a pinch of salt and pepper. Residual heat from pan will carry over and finish cooking eggs. Remove eggs to a plate and wipe pan clean.
Assemble and Toast Sandwiches
Lay top halves of bagels on a clean surface with seasoned side facing up. Divide eggs, followed by sliced Roma tomato, cheese slices, and three slices of bacon between top halves. Top with remaining bagel halves, cut side facing up. Place pan from cooking eggs over medium heat. Add 1 tsp. olive oil and place one assembled sandwich in hot pan and cook 2 minutes, or until golden brown. Carefully flip and repeat on second side. Add 1 tsp. olive oil to pan and repeat process with second sandwich.
Plate the Dish
If desired, slice each sandwich in half before serving. Serve parfait alongside sandwich.
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