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  • Overnight bagel pan

  • Overnight Bagel Pan

    Overnight bagel pan
    Quick access
    By:
    Hubert Cormier, Ph.D. in nutrition
    Hubert Cormier, Ph.D. in nutrition
    Preparation 10 min
    Cooking 1 h
    Refrigeration 8 h
    Freezing 0 min
    12 servings
    Piece of cake (easy)
    Quick access
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    Overnight Bagel Pan

    Vegetable and Pancetta Breakfast Pan

    Breakfast pans offer a world of new possibilities! Plus, you can use any vegetables of your choice depending on your likings or what you have in the refrigerator. Our overnight bagel pan is a great recipe to reuse those crudités prepared at the beginning of the week. It’s also the occasion to save those bagels who are starting to harden. If you bought fresh bagels for this recipe, grill them slightly in the toaster. The result will be crispier. 

    SIMPLY DELICIOUS: Overnight recipes are super practical for those busy weekday mornings. Ever tried the overnight mango oatmeal? A must-try!

    Bon
    à savoir

    How to make an overnight breakfast pan

    To avoid any disaster with a glass baking dish (or cast-iron skillet) going from the refrigerator to the preheated oven, it is preferable to let warm to room temperature before cooking. Otherwise, a metal pan (non-stick or not) can do the job! Enjoy your breakfast overnight bagel pan!

  • Ingredients

      Breakfast pan

    Preparation

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      Breakfast pan

Nutritional Information

  • Calories
    314 Kcal
    -
    Calories are units of energy. They represent a measurable quantity of energy brought by a food. Your energetic needs depend on your age, height, weight, gender and how active you are. The average need ranges around 2000 calories/day. A higher or inferior intake might affect your weight.
  • Lipids
    11.2 g
    17 % DV
    Lipids (fats) are essential to your body. They are an important source of energy. However, an excessive consumption is associated with weight gain and higher risks of chronic diseases such as diabetes and cardiovascular problems. Unsaturated fats are preferable to saturated or trans fats.
  • Saturated fats
    3.8 g
    19 % DV
    Saturated fats, commonly known as “bad fats”, are mostly found in processed foods and in some products of animal origin. If consumed in excess, they can have adverse effects on cardiovascular health, including increases in LDL-cholesterol levels. Try to eat better lipids such as those found in fish, nuts, oilseeds, and oils!
  • Cholesterol
    144 mg
    48 % DV
    Your body mainly uses cholesterol to produce hormones. It is only found in foods of animal origin such as meat, poultry, fish, and dairy products. However, dietary cholesterol has little to no influence on your cholesterol level compared to saturated and trans fats.
  • Sodium
    541 mg
    23 % DV
    In small quantities, sodium is an essential nutrient for your body. However, you probably eat too much of it without even being aware, and this overconsumption can have adverse effects on your health. Indeed, excess sodium targets organs and can lead to hypertension.
  • Carbohydrates
    36 g
    12 % DV
    Carbohydrates are a good source of energy. They are your brain’s main source of fuel for all functions. The carbohydrate group is divided into simple and complex sugars, fibers, and starches. Carbohydrates are mostly found in fruits, dairy products, baked goods, pastries, sweets, cereals, and legumes. It is recommended to not eat high quantities of added sugars. Limit your intake to 50 g/day.
  • Fibers
    3 g
    12 % DV
    Fibers have many health benefits. They are divided into two types: soluble and insoluble fibers. Soluble fibers can reduce your cholesterol level and help regulate glycemia (blood sugar levels). As for insoluble fibers, they increase stool bulk and regulate bowel function. Since they slow down the digestion process, they promote satiety, which contributes to appetite and weight control. You should consume at least 30 g everyday.
  • Proteins
    17 g
    -
    Protein has different roles in your body. They are essential to muscle, blood, and even skin development! In fact, protein build most of your bodily structures. They also provide all the amino acids your body needs to make neurotransmitters, new molecules, enzymes, and even certain hormones!
Hubert Cormier, Ph.D. in nutrition

Recipe developed with passion and good humor by:

Hubert Cormier, Ph.D. in nutrition

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