Donut Pan Egg Sandwiches
Ingreadient
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10 large eggs
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salt and freshly ground black pepper to taste
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6 ounces cooked breakfast sausage
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3 tablespoons fresh chives, chopped
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6 mini bagels
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6 slices Cheddar cheese
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Sriracha sauce or hot sauce (optional)
Direction
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Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease a 6-cavity donut pan with cooking spray.
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Whisk eggs in a large bowl until consistent and no egg whites are visible. Whisk in salt and pepper. Pour eggs into the donut pan, dividing evenly amongst the 6 cavities. Crumble cooked sausage evenly over eggs, and sprinkle each cavity with chives.
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Bake in the preheated oven until the egg rounds are set and puffed up, 10 to 12 minutes.
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While cooking, split the bagels and place on a lined baking sheet. Top one half of each bagel with cheese. Bake until golden brown and the cheese is melted, 4 to 5 minutes.
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Run a knife along the edge of the donut pan to remove the egg rounds, then place one on each bagel half. Top with hot sauce, if desired. Serve immediately.
