Prep-ahead breakfast bagels

Serves: 4

INGREDIENTS

8 eggs

50ml semi-skimmed milk

2 small tomatoes, diced

½ red onion, finely diced

½ tsp each salt and pepper

4 bagels

4 tbsp reduced fat green pesto

4 light Cheddar slices

For a low-calorie switch:

sandwich thins or thin bagel

METHOD

Preheat the oven to 180°C/160°C fan/gas 4. Line a small, square baking tray with greaseproof paper.

Crack the eggs into a mixing bowl. Add the milk, tomatoes, onion, salt, and pepper, and whisk everything together.

Pour the egg mixture into the lined baking tray, then place in the hot oven and bake for 10–12 minutes. Once set, remove the tray from the oven and leave the baked eggs to cool completely.

Split open the bagels and spread each bottom half with some of the pesto. Cut the baked eggs into four squares, then place one square on the bottom half of each bagel, followed by a cheese slice. Pop the lids on the bagels, then wrap each one individually in foil.

Store in the fridge and consume within 2–3 days.

To reheat the bagels, place them in a 190°C/170°C fan/gas 5 oven for 10 minutes, still wrapped in foil. Once warm, unwrap and serve.

Recipe credit: The Happy Foodie