Kitchen Sink Frittata Bagel Sandwich (Jeff Mauro) Recipe

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Kitchen Sink Frittata Bagel Sandwich (Jeff Mauro)
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Ingredients
21
Count
Nutrition
1750
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Adjust an oven rack to the middle position and set the oven to broil.
  2. In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Set the sausage aside with the bacon and discard all but 1 to 2 tablespoons of the pork fat.
  3. Whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat and stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
  4. Place in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for 5 minutes before slicing.
  5. Combine the cream cheese, sour cream, Sriracha and scallions in a mixing bowl and season with salt and pepper.
  6. Slide the frittata onto a cutting board and cut into rounds using a 3 1/2-inch-to-4-inch cookie cutter, depending on the size of your bagel. Place a frittata round on each bagel and top with a generous smear of sauce. Serve with a side of Atomic Hash Browns and some extra sauce for dippin'.
  7. Atomic Hash Browns:
  8. Heat a 12-inch nonstick skillet over medium heat.
  9. Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
  10. Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
  11. Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
  12. Slide onto a cutting board and cut into wedges to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1749.65 Kcal (7325 kJ)
Calories from fat 896.23 Kcal
% Daily Value*
Total Fat 99.58g 153%
Cholesterol 752.84mg 251%
Sodium 3244.3mg 135%
Potassium 1958.36mg 42%
Total Carbs 124.22g 41%
Sugars 6.35g 25%
Dietary Fiber 8.89g 36%
Protein 90.81g 182%
Vitamin C 20mg 33%
Vitamin A 0.1mg 3%
Iron 6.9mg 38%
Calcium 1153.1mg 115%
Amount Per 100 g
Calories 221.78 Kcal (929 kJ)
Calories from fat 113.61 Kcal
% Daily Value*
Total Fat 12.62g 153%
Cholesterol 95.43mg 251%
Sodium 411.24mg 135%
Potassium 248.24mg 42%
Total Carbs 15.75g 41%
Sugars 0.81g 25%
Dietary Fiber 1.13g 36%
Protein 11.51g 182%
Vitamin C 2.5mg 33%
Iron 0.9mg 38%
Calcium 146.2mg 115%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.5
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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