Ultimate Bagel Breakfast Sandwich with Hash Brown Cakes

Name: Ultimate Bagel Breakfast Sandwich with Hash Brown Cakes
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 Servings
Ingredients: 1 Cup Bob Evans 100% Liquid Egg Whites – 16 Ounces; 1 Tablespoon fresh dill minced; 1 Tablespoons capers minced; 4 Ounces whipped cream cheese; 6 Thomas Everything Bagels split and toasted; 4 Ounces smoked salmon; 1/2 Cup pickled red onions; 1 Package Simply Potatoes Shredded Hash Browns; 1 Cup cheddar cheese shredded; 3 green onions sliced; 2 Tablespoons all purpose flour; 1 Teaspoon salt; 1 Teaspoon pepper; 2 Large eggs lightly beaten; 4 Tablespoons butter divided; 2 Tablespoons olive oil divided

You can’t put “ultimate” in a name unless it’s GOOD. Like really, really good. We’re confident this gourmet bagel breakfast sandwich recipe lives up to its name.

Ingredients

1 Cup Bob Evans 100% Liquid Egg Whites – 16 Ounces
1 Tablespoon fresh dill minced
1 Tablespoons capers minced
4 Ounces whipped cream cheese
6 Thomas Everything Bagels split and toasted
4 Ounces smoked salmon
1/2 Cup pickled red onions
1 Package Simply Potatoes Shredded Hash Browns
1 Cup cheddar cheese shredded
3 green onions sliced
2 Tablespoons all purpose flour
1 Teaspoon salt
1 Teaspoon pepper
2 Large eggs lightly beaten
4 Tablespoons butter divided
2 Tablespoons olive oil divided

Featured Product

Bob Evans 100% Liquid Egg Whites – 16 Ounces

Instructions

To make ultimate bagel breakfast sandwiches: Preheat oven to 375°F. Spray 6 (10-oz) ramekins with nonstick cooking spray and place on a baking sheet.
Divide liquid egg whites among each ramekin. Sprinkle with green onion and capers; season with salt and pepper, if desired.
Bake 12 minutes or until egg whites are set.
Spread cream cheese over bottom halves of toasted bagels. Top with egg white rounds, smoked salmon, and pickled onions. Garnish with additional fresh dill and capers, if desired.
To make hash brown cakes: Stir together hash browns, cheese, green onions, flour, salt and pepper. Add eggs, stirring to combine.
Melt 2 Tbsp butter with 1 Tbsp oil in a large nonstick skillet over medium-high heat. Spoon potato mixture, in about 3 Tbsp mounds over butter mixture in skillet; press each down gently with a spatula. Cover and cook 8 minutes or until potatoes are crispy on the bottom.
Flip potatoes, and cook 8 minutes or until potatoes are browned.
Repeat with remaining potato mixture, butter, and oil.