Scrambled Eggs and Lox Breakfast Bagels: Main Image

Quick Facts

Nutrition Facts

Calories 246
  Calories from Fat 122 (50%)
(21%)Total Fat 13g
(32%)Saturated Fat 6g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(74%)Cholesterol 221mg
(34%)Sodium 827mg
(4%)Potassium 134mg
Total Carbohydrate 17g
(3%)Dietary Fiber 1g
Sugars 1g
Sugar Alcohols 0g
(28%)Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Scrambled Eggs and Lox Breakfast Bagels

  • From: American Egg Board


  • 4 eggs

  • 1/4 cup whole milk

  • 1/4 tsp salt

  • 1 dash pepper

  • 2 tsp butter

  • 2 bagels, split, toasted

  • 1/4 cup spreadable onion and chive cream cheese

  • 4 slices smoked salmon

A traditional bagel and lox breakfast gets an extra boost with the addition of perfectly cooked eggs.


  • Beat eggs, milk, salt, and pepper in medium bowl until blended.
  • Heat butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted spatula, forming large soft curds. Continue cooking—pulling, lifting, and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.
  • Spread bagels with cream cheese. Top each with 1 salmon slice and 1/4 of the eggs.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.