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Italian Breakfast Bagels on the Blackstone Griddle
Blackstone Betty is bringing bold Italian flavors to breakfast with her cheesy, meaty bagel sandwiches layered with provolone, salami, pepperoni, and fresh veggies. Cooked on the Blackstone, the eggs fold perfectly to hug all that melty goodness. Who else is waking up hungry for this Italian Breakfast Bagel? 🔥
Italian Breakfast Bagels: https://blackstoneproducts.com/blogs/recipes/italian-breakfast-bagels
Ingredients
2 everything bagels
4 eggs
3 tbsp heavy whipping cream
Blackstone Lumber Jack seasoning
4 slices provolone cheese
4 slices Genoa salami
4 slices pepperoni
2 tbsp mayonnaise
Butter lettuce
1 tomato, sliced
Salt and pepper to taste
Butter (for cooking)
Directions
1. In a mixing bowl, whisk together the eggs, heavy whipping cream, and a sprinkle of Lumber Jack seasoning. Set aside.
2. On medium heat, toast the bagels with a little butter on the griddle until golden. Remove and set aside.
3. Lower the heat and melt a small dab of butter. Pour in half of the egg mixture and cook gently. Layer with a slice of provolone, Genoa salami, pepperoni, and another slice of provolone. Fold the egg around the filling to fit the shape of a bagel. Repeat with the remaining mixture for the second sandwich.
4. Spread mayonnaise on each toasted bagel. Add the cooked egg, lettuce, and tomato slices, seasoning the tomato with salt and pepper. Top with the other half of the bagel and enjoy!
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