By Kelly Bogard

Imagine waking up at 4 a.m. to get to the deer lease and stand by first light. You sit silently waiting for the perfect opportunity.

As a small herd of deer approach the blind, a strange sound fills the space. Your stomach grumbles and spooks the winter harvest back into the woods.

One thing I’ve learned from years of being a hunter’s wife is to never go to the deer stand hungry. And since deer season starts here in Texas on Saturday, Nov. 1, here’s a recipe to help keep hunger at bay while waiting for your chance to shoot.

For Bagel Breakfast Sandwiches, you will need…Bagel Breakfast Sandwiches
12 bagels, sliced
12 eggs
2 tbsp. milk
12 slices American cheese
12 slices ham
salt and pepper to taste

This recipe is a take-off of something D’s mom made for us when we were in high school and headed to the deer lease on a Saturday morning. I can remember the smell of warm ham and cheese filling the truck as we headed out of town.

First, preheat your oven to 350 degrees. While the oven is heating, whisk together the eggs and milk with salt and pepper.
Bagel Breakfast Sandwiches

Pour the egg mixture into a sprayed cookie sheet and bake for 15 minutes, or until eggs are cooked through.
Bagel Breakfast Sandwiches

Now that the eggs are cooked and cooling, heat the ham in a skillet over medium heat to brown a bit. You can also toast the bagels while you are working on this part.
Bagel Breakfast Sandwiches

Now that all of the pieces are cooked, make them into sandwiches by placing the eggs, ham and cheese on the bottom half of the bagel and topping with the other half.
Bagel Breakfast Sandwiches

I like to make these the night before to make opening morning go a bit quicker. To do this, simply wrap the sandwiches in foil and refrigerate. When you are ready to eat them, place them, still in the foil, in a 350-degree oven for 20 minutes. These are also great work breakfasts for those on the go. From all of us at Texas Table Top, enjoy!

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Recipe: Bagel Breakfast Sandwiches

Summary: Warm and filling breakfast sandwich

Ingredients

Bagel Breakfast Sandwiches

  • 12 bagels, sliced
  • 12 eggs
  • 2 tbsp. milk
  • 12 slices American cheese
  • 12 slices ham
  • salt and pepper to taste

Instructions

  • Preheat the oven to 350 degrees F.
  • Mix together eggs, milk and seasonings.
  • Pour the eggs into a prepared baking pan.
  • Bake eggs for 15 minutes, or until cooked through.
  • Heat the ham in a skillet until browned on both sides.
  • Toast the bagels.
  • To assemble, place eggs, then ham, then cheese on top of the bottom half of the bagel and top with the second half.
  • Serve warm.
  • If preparing in advance, wrap in foil and refrigerate until ready to eat.
  • Reheat in foil at 350 degrees for 20 minutes.

Cooking time (duration): 0 hour(s), 30 minutes

Number of servings (yield): 12 sandwiches

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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