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"I use whole wheat bagels or English muffins for these open-faced sandwiches," notes Linda Mincy of Counce, Tennessee. The quick combo is great for breakfast or alongside soup for dinner.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 430 calories, 24 g fat (13 g saturated fat), 87 mg cholesterol, 1,432 mg sodium, 23 g carbohydrate, 2 g fiber, 30 g protein.
Originally published as Bagel Melts in Quick Cooking November/December 2003, p51
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Reviewed on May. 20, 2008 by Tally.Eddings
Try this with real bacon; the drippings are absorbed by the bagel or English muffin (my choice) and is WONderful.
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