There is satisfaction in every mini bagel bite! Try these veggie and cheese bagels for a nutritious snack or meal.
Download High Resolution Image
Be The First To Rate This Recipe
|
|
Servings: 6 (2 havles each)
Prep Time: 25 minutes (prep and cooking time)
Ingredients8 mini bagels
1 cup shredded Swiss cheese (4 ounces)
1 cup shredded Provolone cheese (4 ounces)
6 ounces frozen chopped spinach, thawed
3/4 cup shredded carrots
2 tablespoons minced onion
1/8 teaspoon salt
Dash pepper
3 tablespoons chopped pimiento, drained
PreparationPreheat oven to 375° F. Split bagels in half horizontally. With a serrated grapefruit spoon or knife, hollow out some of the bread, saving crumbs for another recipe. Press spinach between paper towels to remove excess moisture. Combine cheeses, spinach, carrots, onion, salt and pepper. Spread 2 heaping tablespoons mixture on each bagel half. Sprinkle with chopped pimiento. Place bagel halves on a baking sheet. Bake until cheese melts and edges are lightly toasted, about 8 to 10 minutes.
Nutritional Facts Per Serving
| Calories: 230 |
|
| Total Fat: 11g |
|
| Saturated Fat: 7g |
|
| Cholesterol: 30mg |
|
| Sodium: 430mg |
|
| Carbohydrates: 19g |
|
| Dietary Fiber: 2g |
|
| Protein: 14g (9.9 grams from dairy) |
|
| Calcium: 35% Daily Value |
|
|
