The thing I really love about these mini breakfast pizzas is that they are entirely freezer friendly. If you’re not going to be eating them all at once, wrap them tightly in saran wrap (I usually also put them in large Ziploc bag or an airtight container, just to be safe) and freeze. These work out well defrosted in either the microwave or in a toaster oven.
INGREDIENTS:
- 3 plain bagels, sliced
- 6 large eggs, beaten
- ⅛ tsp garlic powder
- Salt and pepper, to taste
- 10 fully cooked bacon slices (microwaved according to package instructions), crumbled
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- Preheat oven to 415° F
- Place bagels on an ungreased cookie sheet and set aside.
- In a medium-sized bowl, whisk together eggs, garlic pepper, salt, and pepper.
- Cook/scramble in a medium nonstick skillet over medium-high heat.
- Remove eggs from heat and evenly distribute scrambled eggs over bagels.
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