egg and kale bagel sandwich


Yields 1 Serving(s)
Papetti's® Table Ready® Round Egg Patty #30020, heated 1
cream cheese 1 oz.
oven-roasted Roma tomato, chopped 1 1/2 tsp.
sundried tomato, chopped 3/4 tsp.
kosher salt to taste
small shallot, thinly sliced 1
whole grain bagel, cut in half, toasted 1
olive oil 1 1/2 tsp.
fresh kale, cut into 1'' pieces 5 oz.
Egg Kale Sandwich
quick tips
  • For a heartier option, add bacon
  • Daypart suggestion: brunch or lunch


  • 1.In bowl of food processor, combine cream cheese, oven-roasted tomato, sundried tomato and kosher salt to taste. Pulse for 30 seconds, or until smooth. Set aside.
  • 2.Cook shallot slices in 375°F deep fryer 15–30 seconds, or until crispy. Remove and drain.
  • 3.Heat oil in sauté pan over medium heat. Add kale and salt. Sauté 1 minute, or until kale is slightly soft.
  • 4.Spread tomato spread on each half of toasted bagel.
  • 5.Place heated egg patty on bottom half of bagel.
  • 6.Top with kale, then shallots. Add bagel top and serve.

Nutrition Facts

  • Serving Size (g)
  • Servings Per Container 384
  • Amount Per Serving
  • Calories 630 Calories from Fat 240
  • % Daily Value*
  • Total Fat 27g 42%
    • Saturated Fat 8g 40%
    • Trans Fat 0g
  • Cholesterol 145mg 48%
  • Sodium 790mg 33%
  • Total Carbohydrate 81g 27%
    • Dietary Fiber 8g 32%
    • Sugars 9g
  • Protein 22g
Vitamin A 460% Vitamin C 290%
Calcium 30% Iron 40%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4