Shop Ingredients 
Hash Brown, Bacon & Egg Breakfast Sandwich
Prep: 15 minutes
Bake/Cook: 20 minutes • Serves: 4
4 frozen PICS hash brown patties
1 tablespoon PICS unsalted butter
4 PICS large eggs
4 Market 32 everything bagels, split and toasted
2 tablespoons PICS chipotle aioli
4 slices PICS American cheese
1.Preheat oven to 400°; line 2 rimmed baking pans with aluminum foil. Place bacon and hash browns on 2 prepared pans; bake 20 minutes or until bacon is crisp and hash browns are golden brown, turning hash browns once halfway through baking. Transfer bacon to cutting board; cut crosswise in half. Makes 16 half slices bacon and 4 hash brown patties.
2.In large skillet, melt butter over medium heat. Crack eggs, 1 at a time, into skillet; cover and cook 3 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness. Makes 4 eggs.
3.Spread cut sides of bottom halves of bagels with aioli, top with hash brown patties, cheese, bacon, eggs and top halves of bagels, cut side down. Makes 4 sandwiches.
Approximate nutritional values per serving (1 sandwich):
788 Calories, 45g Fat (14g Saturated), 246mg Cholesterol, 1598mg Sodium,
73g Carbohydrates, 10g Fiber, 7g Sugars, 2g Added Sugars, 29g Protein