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  • 6 Thomas'® Plain Mini Bagels
  • 6 tbsp pesto
  • 6 slices mozzarella
  • 6 slices tomato
  • 6 slices thick cut bacon
  • black pepper


  1. Preheat oven to 300ºF. Line a baking sheet with parchment paper and set aside.
  2. Place pecans in a large mixing bowl. In a separate mixing bowl, whisk together egg white, water, vanilla, sugar, cinnamon and salt. Pour into the bowl with pecans and stir until all are coated.
  3. Spread the pecans onto the baking sheet in a single layer and bake for 45 minutes, stirring approximately every 15 minutes. Remove and let cool.
  4. In a medium bowl, whisk together milk, eggs, molasses, syrup, cinnamon, allspice, ginger, nutmeg, cloves and salt until well combined.
  5. Heat 1 tablespoon of butter in a medium skillet over medium heat. Dunk half of an English muffin into the milk and egg mixture and place on skillet to cook. Cook until browned on both sides (approximately 3-5 minutes). Repeat with the remaining English muffins.
  6. To serve, top with candied pecans and a drizzle of maple syrup if desired.

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