Ham and Cheese Bagels Recipe

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Ham and Cheese Bagels Recipe
Ham and Cheese Bagels Recipe photo by Taste of Home
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Ham and Cheese Bagels Recipe

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These bite-size bagel sandwiches are easy to fix for breakfast, lunch snacks and family get-togethers. Both combinations of toppings are as yummy as they are colorful. —Kristin Dallum, Vancouver, Washington
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 ounces cream cheese, softened
  • 6 miniature bagels, split
  • 3 ounces thinly sliced fully cooked ham
  • 4 ounces cheddar cheese, thinly sliced
  • 6 thin slices tomato
  • 1 tablespoon chopped red onion
  • 1/4 cup pineapple tidbits
  • 1/4 teaspoon dried parsley flakes

Directions

Spread cream cheese over cut sides of bagels. Place on an ungreased baking sheet with cream cheese side up. Cut the ham and cheddar cheese into 2-in. squares; place over cream cheese.
Top half of the bagels with tomato and onion and half with pineapple and parsley. Bake at 350° for 10 minutes or until cheese is melted. Yield: 1 dozen.
Originally published as Ham and Cheese Bagels in Quick Cooking July/August 1998, p40

Nutritional Facts

2 each: 223 calories, 12g fat (7g saturated fat), 41mg cholesterol, 422mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 11g protein.

  • 3 ounces cream cheese, softened
  • 6 miniature bagels, split
  • 3 ounces thinly sliced fully cooked ham
  • 4 ounces cheddar cheese, thinly sliced
  • 6 thin slices tomato
  • 1 tablespoon chopped red onion
  • 1/4 cup pineapple tidbits
  • 1/4 teaspoon dried parsley flakes
  1. Spread cream cheese over cut sides of bagels. Place on an ungreased baking sheet with cream cheese side up. Cut the ham and cheddar cheese into 2-in. squares; place over cream cheese.
  2. Top half of the bagels with tomato and onion and half with pineapple and parsley. Bake at 350° for 10 minutes or until cheese is melted. Yield: 1 dozen.
Originally published as Ham and Cheese Bagels in Quick Cooking July/August 1998, p40

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