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Volcano Bagel

Volcano Bagel


  • 1 each bagel asiago partial baked unsliced frozen
  • 2 each egg shell on white large grade Aa loose pack II/15 day refrigerated
  • 1/2 oz. bacon applewood 13-17 layout griddle master gas flushed refrigerated
  • 1/2 Tbsp. seasoning sriracha
  • 1 1/2 oz. sausage pork patty shape breakfast fully cooked 106/1.5 ounce frozen
  • 1/4 oz. cheese pepper jack 120 slice refrigerated
  • 1/8 oz. tomato red vine on cluster fresh, sliced thin
  • 1 tsp. pepper chipotle in adobo sauce
  • 1/2 Tbsp. mayonnaise heavy duty original recipe


  1. Preheat oven to 350.
  2. Sprinkle the bacon with the sriracha seasoning and bake until fully cooked.
  3. Slice the bagel in half and toast it.
  4. Mix together the mayo and chipotle and refrigerate.
  5. Whisk the egg and cook like an omelette and fold over.
  6. Heat up the sausage patty in a sauce pan.
  7. Slather the two sides of the bagel with the chipotle mayonnaise.
  8. Place tomatoes down at the bottom and top off with the sausage patty, add the sriracha bacon, then the egg.
  9. Top off with the pepper jack cheese and finish with the other bun.

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