This spiralized everything potato and egg “bagel” from Inspiralized allows you to enjoy a breakfast favorite with fewer carbs and calories. Spiralized vegetables are a great way to add vegetables to your diet, and they’re a godsend if you are following a low-carb diet. If you want a little more sweetness to kick-start your morning, try this recipe with sweet potatoes.
Spiralized Everything Bagel
For the bagel mix
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
- 1 ¼ teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the buns
- 1 large Russet or baking potato, peeled, spiralized into linguine
- Salt and pepper to taste
- 1 large egg and 1 egg white, lightly beaten
- 2 tablespoons olive oil, divided
Combine bagel mix ingredients in a small bowl, and set aside.
Heat a large nonstick skillet over medium heat, and coat with cooking spray. When water flicked onto the skillet sizzles, add the potato noodles and season with salt and pepper. Cover and cook, tossing occasionally, for 5–7 minutes or until the potatoes are golden brown. Transfer to a large bowl, and allow to cool for 2 minutes.
Stir the eggs and bagel mix into the bowl with the potatoes. Toss until the potato noodles are evenly coated. Fill four 6-ounce ramekins halfway with the potato noodles. Cover each with a piece of foil or wax paper, pressing it firmly down onto the potato noodles to compress them. Refrigerate for at least 15 minutes to set.
Heat 1 tablespoon of the olive oil in the skillet over medium heat. When the oil is hot, and working with two at a time, pat the bottom of the ramekin until the bun falls out into the skillet. Cook for 3 minutes, or until set, being sure to tuck in any stray noodles. Carefully flip, and cook another 2–3 minutes, or until the buns are completely set and browned on both sides. Repeat with the other ramekins, adding the remaining tablespoon of oil as needed.
Serve the bagel buns with your favorite spreads and topping.
Serves: 4 | Serving Size: 1 bun
Per serving: Calories: 168; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 46mg; Sodium: 332mg; Carbohydrate: 18g; Dietary Fiber: 2g; Sugar: 1g; Protein: 5g
Nutrition Bonus: Potassium: 442mg; Iron: 7%; Vitamin A: 2%; Vitamin C: 9%; Calcium: 4%
Ali Maffucci is the founder of Inspiralized.com, the only blog dedicated to cooking creatively and nutritiously with a spiralizer. She is the author of the New York Times bestselling cookbook Inspiralized. Hew new cookbook, Inspiralize Everything: An Apples-to-Zucchini Encyclopedia of Spiralizing, will be published by Clarkson Potter this August.