Bagel Breakfast Sandwich
Updated: Oct 6, 2020
Servings: 2 sandwiches
Storage Life of Ingredients: 1 year
Eggs, bacon, and cheese in a homemade toasted cheese bagel. Breakfast never tasted so good!
Pictured Process
Cook bacon over medium heat in a skillet.
Re-hydrate the cheese and eggs according to package directions. To see the difference between the crystallized eggs and fresh eggs, look at the photo below. In the bowl on the right, I reconstituted 2 crystallized eggs and and in the bowl on the left, I whisked 2 fresh eggs. Definitely a difference in the way these two look!
2 Fresh Eggs 2 Crystallized Eggs
Next, I cooked them in a skillet and added cheese. You can see that the scrambled crystallized eggs were about half the size of the scrambled fresh eggs. The crystallized eggs had a slightly smoother texture then fresh eggs, but were good and tasted like eggs. Re-hydrating the correct amount of eggs according to package directions works out great for cooking and baking, but if you are making an egg dish and need enough eggs to fill up a bagel sandwich, you will need to re-hydrate double the amount of the number of real eggs you would have used.
2 Fresh Eggs 2 Crystallized Eggs
If you have electricity, cut the bagels in half and toast in the toaster. If the electricity is out, cut the bagels in half, turn them upside down in a small saucepan and toast until they are golden brown.
Butter the bagels if they were toasted in a toaster and layer the bacon and eggs in the middle of the cheese bagel.
Storage Tips
Bagels: For instructions on making bagels see the post on cheese bagels. The bagels will last three days. If longer storage is needed, freeze in a freezer bag for up to two months.
Eggs: Powdered whole eggs work great for baking, but if you are going to make eggs to eat as a meal, purchase crystallized eggs (or raise some chickens!). They reconstitute much easier than powdered eggs and taste like real eggs. Crystallized eggs cost about twice as much as regular eggs, so I purchase a year’s supply, but only rotate one or two cans a year. Crystallized eggs store for five to ten years, so regular eggs can be used most of the time and the stored eggs only have to be replaced every five to ten years. Once a can of eggs is opened, store the remaining eggs in a storage bag in the freezer. Label the bag with directions for reconstituting, the date it was purchased, and the date it expires. The storage life for an open can on the shelf is one month.This is an estimated storage shelf life. You should always check the expiration date on the container or check with the manufacturer.
Bacon: Packaged bacon bits and canned, precooked bacon are ideal for food storage, but canned bacon is extremely expensive. One pound packages of bacon can also be stored in the freezer.
Cheese: Freeze-dried cheese tastes like regular grated cheese. It melts in casseroles and is my cheese of choice for storage. Like crystallized eggs, freeze-dried cheese costs twice as much as the grated cheese you buy in the grocery store. Store half of the cheese needed for a year’s supply using freeze-dried, and the other half using packages of grated cheese, stored in the freezer. Freeze-dried cheese is good for five to ten years, so it only has to be replaced every five years. This is an estimated storage shelf life. You should always check the expiration date on the container or check with the manufacturer. Once the cheese is opened, place it in a freezer storage bag and keep it in the freezer. Label the bag with directions for reconstituting along with the date purchased and the date it will expire. One cup of cheddar cheese is equal to four ounces of frozen, shredded, cheddar cheese. There are ten cups in a #10 can of freeze-dried, shredded cheddar cheese.
Butter: Butter can be frozen so it is available for use on toast and other foods that use a minimal amount of butter. Most recipes on this website use alternatives to butter that have at least a one-year shelf life.
