Let’s talk about breakfast for a quick sec (other than the fact that I love it).
When it comes to breakfast, I have two rules:
- If there’s coffee (which there usually is) it needs to be made well. Bad coffee is NOT better than no coffee.
- Breakfast food shouldn’t take very long to make. There are people who like to be up for a few hours before they eat and I am not one of them.
That being said, I have two absolute staples to the coffee portion of my morning routine: my OXO Pour-Over Coffee Maker and my OXO Adjustable Temperature Kettle. Before I had these I used a typical coffee maker because I figured that was the easiest (and cheapest) way to make decent coffee. You guys, I was SO wrong. The pour-over method couldn’t be easier — add coffee grounds and pour hot water on top. The rest is taken care of for you and you end up with a perfectly brewed cup of coffee that also just happens to be perfect for a serving size of one (or two!).
Also, is it weird to love a kettle? If you’d ask me a month ago whether I could care less about what type of kettle I used I would have probably laughed at you, but I seriously love my OXO kettle. I’ve recently discovered that the exact temperature of your water actually DOES make a difference for coffee and tea, so now I can use my nifty kettle to get the water temperature exactly where I want it. Not only is it easier than boiling water on the stove or in the microwave, it sure beats using a kitchen thermometer every 30 seconds to see if the water is perfectly hot (← yes, I have done that).
So now that I’ve made it clear how crazy I am about my coffee, let’s focus on that bagel sandwich up there ↑. It definitely qualifies as a fast breakfast and ohhmygoodness is it good. My secret here is that I used OXO’s microwave omelet maker and microwave bacon crisper to really cook this up super fast. The omelet maker lets me steam my veggies and then cook my eggs in less than 3 minutes, and while I have to admit that I’ve never felt very hassled by cooking eggs on the stove, it is extra convenient. You can’t see it here because I scrambled my eggs for this sandwich, but it also makes a perfectly folded omelet if that’s what you’re going for. And that bacon crisper? LOVE it. Cooking bacon always feels a bit messy to me, but this method is totally non-splatter and cooks up perfectly crisp bacon with literally no effort on my part.
Once you have your eggs and bacon cooked, the rest of this sandwich is sooo super easy to put together and yet somehow tastes like a gourmet chef cooked it. Two buttery toasted bagels filled with cheesy scrambled eggs (plus tomato, onion, and jalapeño), crispy bacon, and avocado – honestly it’s no wonder it’s good (even if 90% of it was cooked in the microwave, which can be our little secret). ;)
A loaded breakfast sandwich packed with flavor from scrambled eggs, crispy bacon, and fresh avocado.
- 1 small roma tomato, chopped
- 1/8 yellow onion, chopped
- 1/4 jalapeño, minced
- 2 eggs
- 1 tablespoon milk
- salt and pepper, to taste
- 3 tablespoons shredded mexican blend cheese
- 2 slices bacon
- 1 bagel, split and toasted (I used whole wheat)
- butter, for bagel
- 1/4 avocado, thinly sliced
- Grease microwave omelet maker* with non-stick cooking spray. Add tomato, onion, and jalapeño and mix together. Fold omelet maker in half and microwave for 45-60 seconds, or until veggies are soft. Whisk in eggs, milk, salt, and pepper and microwave with omelet maker open flat for 1 1/2 - 2 1/2 minutes, just until eggs are cooked. Sprinkle cheese on top, fold in half, and microwave another 15 seconds to melt cheese. Keep omelet maker closed while cooking bacon.
- Place bacon horizontally across microwave bacon crisper** with crisper in slanted position. Cover with a paper towel and microwave for 1 1/2 - 2 minutes, until fully cooked and as crispy as desired.
- Butter both halves of bagel. Scramble eggs with a fork and place on one bagel half. Top with bacon, avocado slices, and other half of bagel. Serve immediately.
*Eggs (traditional/no-microwave method): Heat a greased skillet over medium heat. Add veggies and sauté until tender. Whisk eggs, milk, salt, pepper, and cheese together in a bowl. Pour into pan and stir over medium heat until eggs are cooked.
**Bacon (traditional/no-microwave method): Heat a skillet over medium heat. Add bacon and cook for 2-3 minutes on each side, or until fully cooked and crispy.
Thank you to OXO for providing me with some of the products that made this post possible and to readers for supporting the sponsors that make this blog possible! All writing and opinions are, as always, 100% my own. :)