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.
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.
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!
Recipe: Bagel Breakfast Sandwiches
Summary: Warm and filling breakfast sandwich
- 12 bagels, sliced
- 12 eggs
- 2 tbsp. milk
- 12 slices American cheese
- 12 slices ham
- salt and pepper to taste
- 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