• Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
• Preheat oven to 375F/190C.

HOMEMADE SOUR CREAM BAGELS (8)

• In a mixing bowl, whisk the flour, baking powder and salt together. Make a well and add the sour cream. Gently stir inwards going outwards with your spatula. The dough should be just combined.
  
• Scrape the dough onto the Roul'Pat™ and knead gently until the dough is smooth (about 1 minute). Using your hands, press the dough down into a large rectangle, use your Pastry Stand to cut the dough into its round shape, and transfer it directly onto your Flexipat®.
  
• Brush your bagels with the whisked egg and sprinkle the everything bagel seasoning on top.
  

BAKE!

• Bake for 25 minutes at 375F/190C. (Every oven heats differently, monitor your bagels from 20min).
  
• Once your Sour Cream Bagels are out of the oven, let them cool down for about 10min. Then, Unmold onto your cooling rack. Slice once cooled down. Then, wash your Flexipat® with soapy hot water.

OVEN BAKED BREAKFAST EGGS PREPARATION (8)

• In a mixing bowl, whisk the eggs and sour cream together. Add the Roasted Onion and Red Pepper Herb blend, Salt and Pepper (Season to taste). Combine the grated cheese.
• Using your mini Ladle, scoop the batter into each well of your Flexipat®.

BAKE!

• Bake for 25 minutes at 375F/190C. (Every oven heats differently, monitor your eggs from 20min).
  
• Once your Breakfast Egg Donuts are out of the oven, let them cool down for about 10min. Then, Unmold and assemble over your bagel with your favorite toppings. Serve with a salad on the side. Bon Appétit!