This is a sponsored post written by me on behalf of Sargento® Cheese. All opinions are 100% mine.
If someone said you could only eat one type of food for like a month straight (and not worry about calories or anything like that), what would you pick? I’d most definitely go with cheese! It’s always been one of my favorite foods. With so many different types, you could eat it every day and never get bored. I’m an insanely picky eater, but I’ve yet to meet a cheese that I didn’t like. Well, except Blue Cheese. Sorry, I just can’t get on board with that one (except maybe when I’m eating hot wings, and even then, I prefer ranch). The rest, though, bring it on!
While I’m always open to experimenting with different types, when I’m picking out cheese for a recipe, I do opt for 100% real, natural cheese as often as possible. Did you ever notice how when you’re browsing in the dairy section, most of the cheeses actually have the word “cheese” after their name? Swiss cheese, Provolone cheese, Cheddar cheese, and so on. Then you get to the “American” and it says things like “American Singles” or “Cheese Product.” Ever wonder why? Turns out that Pasteurized Process Cheese Food (PPCF) is only required to contain 51% real cheese. Hmmmm.
Don’t get me wrong, there are times that I grab the PPCF because I like the flavor in certain food, but 99% of the time, I want REAL, authentic, never processed cheesy goodness. Since excellent flavor is just as important to me as real, natural ingredients, I almost always grab for Sargento®. Whether I’m making something with shredded, sliced or blocked cheese, Sargento® has me covered with 100% real, natural cheese. While I eat pretty much everything they have to offer (did I mention that I love cheese?), today we’re celebrating Sargento® Sliced Cheese! You can do SO many things with the incredible variety Sargento® Slices, but I’m going to share my favorite 2-minute breakfast sandwich. Then I’ll tell you a little something else I discovered the other night (but didn’t take pictures of because it was a last-minute discovery) that was super tasty!
2-Minute Bagel, Egg & Double Cheese Breakfast Sandwich
You guys know I’m all about the easy recipes. I work an insane amount of hours, don’t really have great cooking skills and, quite honestly, just don’t like cooking. Now that my husband is back, I’ve actually been eating more like a normal human being again. He loves cooking, thank goodness! Still, I feel bad making him do all the work, so I do try to get myself breakfast! I can make this sandwich in under two minutes. Here’s how!
- Your favorite bagel
- 2 eggs
- 2 slices of cheese (your choice, I used Swiss and Provolone)
- Cooking spray
- Salt, pepper if desired
How to make it in 2 minutes:
- Slice the bagel and place it in the toaster, but don’t put it down yet.
- Lightly spray a microwave safe bowl with cooking spray. I use a soup (or ice-cream, depending on how you want to look at it) bowl. See picture, because this is the perfect sized bowl!
- Crack your eggs into the bowl and stir well.
- Microwave for 1 minute. At the same time, toast your bagel, grab a plate and place one slice of each cheese on it.
- When the microwave dings, carefully remove the bowl (it will be hot!) and flip your egg with a fork. Put back in for 30 more seconds.
- While the egg is finishing up, grab your bagel and put a slice of cheese on each half. The warmth will slightly melt the cheese.
- When the egg is done, remove with a fork and plop it on the bottom half of your bagel (and one slice of cheese). Top with the second slice of cheese and other half of the bagel. Enjoy!
If you want, you can add salt, pepper or other condiments to the egg before you top it with the second slice of cheese. Now, some people put both slices of cheese on the top. You can do this if you want, but I HIGHLY recommend putting one slice on the bottom and one on top. The flavors just mingle better in your mouth that way! As long as you’re multitasking, the whole process takes just around two minutes to make. While Provolone and Swiss are my current favorite cheese choices, I’m thinking of mixing it up this week and trying some Cheddar and maybe Pepperjack. I may also grab some Gouda and try that! The possibilities are endless, really.
What else can you do with Sargento Slices?
Speaking of endless possibilities, basically, you can use Sargento® Slices anywhere that you’d use cheese, including on quickie muffin pizzas! Yes, you heard me! I had a massive migraine the other day and just didn’t feel like eating anything. Then, as usual, around 7PM it finally let up and I was finally ready to eat. Since I had already told Rich to just go ahead and make something for himself, I figured I’d just slap some pizza sauce and mozzarella cheese on an English muffin.
Well, when I pulled out the mozzarella, I noticed that it had gone bad. Yuck, right? It was a couple of weeks old, but I thought it still had life left in it so I didn’t get new stuff when I was out shopping. Anyway, I had the muffins toasted and the sauce all ready to go, so I figured I’d try something different. I ripped up a slice of provolone and a slice of cheddar, tossed it on the muffins and microwaved the whole shebang for about 45 seconds. It came out awesome!
Now I have a whole list of things that I want to try to make with Sargento® Slices. One that I’m really looking forward to (but also nervous about) is an apple crisp with cheddar cheese recipe. I’ve been seeing apple and cheddar paired in a ton of recipes, but like I said, I’m a picky eater. I think I’m going to try it, though. The pizza muffin success has encouraged me to step outside my comfort zone and pair different cheeses with classics to create whole new food adventures.