Why settle for an ordinary morning when you can start your day with a little magic? I mean, there’s something undeniably special about starting your day with a breakfast that feels both comforting and indulgent.

This is why we’ve teamed up with Bob Evans and Thomas’ to give you an ultimate jumpstart to your mornings! Introducing the rich, homestyle flavors of Bob Evans and the perfect, toasty goodness of Thomas’—a match made in morning heaven! From a traditional and comforting Easy Bagel Breakfast Sandwich or a twist on the classic with English Muffin Breakfast Pizza, there is something for everyone in this collection! Whether you’re savoring the hearty taste of Bob Evans sausage or the fluffy, warm embrace of Thomas’ English muffins, this breakfast duo promises to make every morning magical. It’s the breakfast dream team you didn’t know you needed but won’t be able to live without!

So, what are you waiting for? Cook up some morning magic with Bob Evans and Thomas’!

Cheesy Egg White Tacos

Difficulty: Easy • 4 Servings • Total Time: 25 Minutes

Ingredients:

• ½ cup Bob Evans Liquid Egg Whites
• 8 oz Bob Evans Original Pork Sausage Roll
• 2 Thomas’ Light Multi-Grain English Muffins
• ½ cup cheddar cheese, shredded
• chives, for garnish

Directions:

1. In a medium nonstick skillet over medium-high heat, brown the Bob Evans sausage.
2. Once cooked through, pour the Bob Evans Liquid Egg Whites over the sausage, and stir constantly until scrambled.
3. Separate the halves of each Thomas’ Light Multi-Grain English Muffin and arrange them in a taco holder. Divide the sausage scramble between them. Top with a handful of cheese and a sprinkling of chopped chives for garnish. Enjoy! 

English Muffin Breakfast Pizza

Difficulty: Easy • 1 Serving • Total Time: 20 Minutes

Ingredients:

• 1 Thomas’ Sourdough English Muffin 
• ¼ cup Bob Evans Liquid Egg Whites
• 2 oz Bob Evans Original Pork Sausage Roll, cooked
• 2 Tbsp mozzarella cheese, shredded 
• 1 Tbsp pesto 
• 2 Tbsp marinara sauce
• thyme, for garnish

Directions:

1. Add the Bob Evans Liquid Egg Whites and pesto to a lightly greased ramekin.
2. Place the ramekin in the center of a pot, and add water around the outside, just enough to cover the bottom ¼ of the ramekin. Cover with a lid, and cook over medium to steam the egg whites.
3. To assemble the pizza, separate the halves of the Thomas’ Sourdough English Muffin, working with just one. First, spread a layer of marinara sauce on the muffin. Add the steamed egg, the cooked Bob Evans Original Pork Sausage, and a handful of shredded mozzarella.
4. Broil or bake the pizza, just until the cheese is melted. Garnish with thyme, then enjoy!

Viral Stuffed Bagels

Difficulty: Easy • 2 Servings • Total Time: 25 Minutes

Ingredients:

• 2 Thomas’ Everything Bagels
• 2 Tbsp Bob Evans Liquid Egg Whites
• 1 head roasted garlic
• ½ cup unsalted butter, melted and cooled
• ¼ cup parsley, chopped
• 1 cup cream cheese, softened

Directions:

1. Preheat the oven to 350ºF.
2. Mix together the cloves of roasted garlic, melted butter, parsley and Bob Evans Liquid Egg Whites in a shallow bowl.
3. Make six cuts into the top of each Thomas’ Everything Bagel, being careful not to cut through the bottom half.
4. Add the softened cream cheese to a piping bag, and pipe into the slits in the bagels.
5. Dunk the stuffed bagels in the garlic butter egg wash until completely coated.
6. Place on a parchment lined sheet tray and bake for 15 minutes, or until golden and crispy.
7. Remove from the oven, serve and enjoy!

Easy Bagel Breakfast Sandwich

Difficulty: Easy • 1 Serving • Total Time: 25 Minutes

Ingredients: 

• 1 Thomas’ Plain Bagel Mini
• 2 Tbsp cheddar cheese, shredded
• 4 Tbsp Bob Evans Liquid Egg Whites
• 2 oz Bob Evans Original Pork Sausage Roll
• 1 jalapeno, sliced
• 1 Tbsp sriracha aioli
• 1 slice cheddar cheese
• 1 oz Bob Evans Original Pork Sausage Roll, cooked
• 1 slice tomato

Directions:

1. For an easy bagel flavor enhancement, preheat the oven to 360ºF. On a parchment lined baking sheet, arrange the slices of jalapeno in a small cluster. Cover with the shredded cheddar cheese, making a small pile. Place a Thomas’ Plain Bagel Mini upside down on the cheese, and bake for about 10 minutes. Remove from the oven and let cool on the tray for 3 minutes, then peel off and flip right side up to finish cooling.
2. In a medium nonstick skillet, cook the Bob Evans Original Pork Sausage until browned. Add the Bob Evans Liquid Egg Whites over top, and let cook without moving for about 45 seconds. Place both halves of the Bagel Mini directly in the egg whites, cut side down. Let the egg whites finish cooking.
3. Remove from the heat. Cover the pan with a large plate and flip to get the sandwich out of the pan.
4. Fold over the sides of the egg, then add fillings to the sandwich. Add a slice of cheddar cheese, the cooked sausage, the tomato, and a dollop of sriracha aioli. Fold closed, and enjoy!

Hot Honey French Toast Breakfast Sandwich

Difficulty: Easy • 1 Serving • Total Time: 45 Minutes

Ingredients:

• 1 Thomas’ Cinnamon Raisin Bagel
• ½ cup Bob Evans Liquid Egg Whites
• 2 Tbsp Bob Evans Liquid Egg Whites, scrambled
• 2 oz Bob Evans Original Pork Sausage Roll
• ⅔ cup Simply Potatoes Shredded Hash Browns
• ⅓ cup whole milk
• ½ tsp cinnamon
• 1 slice cheddar cheese

for the hot honey:

• ½ C honey
• 2 T chili flakes
• 1 T hot sauce

Directions:

1. First, make the hot honey. Add the honey, chili flakes and hot sauce to a small saucepan over medium. Heat until bubbling, then remove, strain and let cool.
2. Make the custard for the French toast by combining the ½ C Bob Evans Liquid Egg Whites with the milk, cinnamon, and 2 Tbsp of the hot honey. Whisk well.
3. Dunk each half of the Thomas’ Cinnamon Raisin Bagel in the custard, letting it soak for at least 30 seconds.
4. Cook the bagels in a skillet over medium, flipping to cook both sides. Remove from heat when the egg whites are fully set.
5. Roll the Bob Evans Sausage into a ball, and press to flatten. Cook in a skillet until both sides are browned and crispy. Set aside.
6. In a hot, lightly greased pan, make a small pile of Simply Potatoes Shredded Hash Browns, and gently press into a patty. Flip to cook both sides, and remove when golden brown.
7. To build the sandwich, add the hash brown patty to the bottom half of the bagel. Top with the crispy sausage, scrambled Bob Evans Liquid Egg Whites, a slice of cheddar cheese, and the other half of the bagel.
8. Drizzle an extra helping of hot honey over top, then dig in!

Cloud Egg Berry Bagel

Difficulty: Medium • 2 Servings • Total Time: 20 Minutes

Ingredients:

• 2 Thomas’ Blueberry Bagels
• ½ cup Bob Evans Liquid Egg Whites
• 4 Tbsp powdered sugar
• ½ Tbsp lemon juice
• ½ cup raspberry preserves
• 1 cup berries
• 2 sprigs mint

Directions:

1. Preheat oven to 425ºF. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer, beat the Bob Evans Egg Whites on low until foamy. Add the lemon juice and sift in the powdered sugar a little at a time, whipping on high until it reaches stiff peaks.
3. Separate the halves of the Thomas’ Blueberry Bagels and arrange on the lined baking sheet. Add a heaping spoonful of the whipped egg whites to each, and shape into a nest.
4. Bake for 3-5 minutes, until firm and slightly golden on the peaks.
5. Remove from the oven, then add the raspberry preserves and a handful of berries to each. Serve, and enjoy!