Super Bowl® Breakfast Bagel Recipe: A Loaded Bagel Breakfast Sandwich Recipe That Deserves a Touchdown Dance by Chef Brad Kent

A soft toasted bagel, homemade buffalo chicken sausage, sautéed spinach, hollandaise ranch, hot sauce. That's just a sampling of the flavors you'll get in this off-the-charts bagel breakfast sandwich recipe. 

This breakfast sandwich recipe is so tasty and satisfying, you may find yourself making it for lunch or even dinner. Enjoy the savory flavors!

Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients

Buffalo Chicken Sausage

• 1 pound ground chicken
• 3 tablespoons Bagel+Slice Buffalo Toss, at room temperature (recipe below)
• 1 tablespoon chopped fresh Italian parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon rubbed dry sage
• 1/8 teaspoon ground bay leaf
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper

Bagel+Slice Buffalo Toss

• 2 garlic cloves, 1/8-inch dice
• 3 tablespoons butter
• 1 1/2 tablespoons Frank's RedHot sauce
• 1 1/2 tablespoons vodka

Hollandaise Ranch

• 2 egg yolks
• 1 teaspoon cider vinegar
• 1/4 teaspoon Dijon mustard
• 6 drops Tabasco sauce
• 1/4 teaspoon Worcestershire sauce
• 6 ounces melted butter
• 1 teaspoon chopped fresh chives
• 1/2 teaspoon chopped fresh dill
• 1/4 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon chopped fresh basil
• 1/4 teaspoon ground black pepper
• juice from 1/4 a lemon
• water, as needed

Final Assembly

• 1 bagel, toasted
• 1 patty Buffalo chicken sausage, well browned in butter
• 1 fried egg
• Frank's RedHot sauce, to taste
• Hollandaise Ranch, desired amount
• 1/8 cup sautéed spinach

Here's how to make it: 

1. To make the buffalo chicken sausage, add ingredients to the mixing bowl. Mix to combine. Do not over mix.
2. To make the buffalo toss, add garlic and butter to a nonreactive saucepan. Cook on medium heat until butter and garlic begins to brown. Add the hot sauce and vodka and cook to reduce by one third. Cool and reserve for later use.
3. To make the hollandaise ranch, place egg yolks, cider vinegar, Dijon mustard, Tabasco and Worcestershire sauce in stainless mixing bowl over a pot of lightly simmering water. Whisk this mixture until it thickens then remove from heat. Whisk in the melted butter, little by little, to for a creamy emulsion. Whisk in the fresh herbs and pepper. Adjust the consistency with fresh lemon juice and water. Adjust seasoning as needed with salt, pepper and lemon juice. Reserve over a pan of warm water.
4. To assemble the bagel, toast the bagel. Add the sautéed spinach to the bottom half of the bagel. Top the spinach with the browned Buffalo chicken sausage, fried egg, Franks RedHot sauce and hollandaise ranch sauce. 

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