1.4 oz pkg
6 servings per container
Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Cooked Egg: (Whole Eggs, Whey, Soybean Oil, Nonfat Milk, Salt, Natural And Artificial Butter Flavor, Xanthan Gum, Citric Acid), Cheddar Cheese: (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto (Vegetable Color)), Malt Syrup, Wheat Protein Isolate: (Wheat Gluten, Lactic Acid, Sulfite), Salt, Yeast, Sugar, Sodium Bicarbonate, Pepper.
Manufactured in a facility that also processes: soy.Not Applicable
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Crispy, chewy bagel on the outside, soft scrambled egg and cheese on the inside. Protein stuffed - 5g! New York city original. Egg stuffed bagels. Plain bagel stuffed with soft scrambled egg and cheddar! Eggs inside. The Bantam Story: Changing the way you breakfast. People ask us what it's like starting your own business, and our answer is always the same - it’s a roller coaster of emotions, a little scary, always exciting, and at the end of the day it's the most rewarding thing we've ever done. Bantam Bagels is our dream come true. The idea started in the middle of the night and turned into a real bagel bakery in NYC's charming West Village. After winning over New York's toughest bagel critics, we are excited to share our mini stuffed bagels with you. Bantam Bagels are crispy and chewy, everything you want from a great bagel with one unique twist - the cream cheese is already on the inside! We stuff our bagels with artisan cream cheeses for mobile munching perfect for any snack, party or get together from our home to yours. - Nick & Elyse. Quality First, Sleep Later: I had been in our new co-packer's bakery now for 10 straight days from sunrise to sunset, and I knew every single person's name, their role on our line, and I was starting to see how this was maybe, just maybe going to work. In need of more space to bake our bagels, we took a major risk and moved the entire operation. Now here we were, only 3 weeks away from a 1,500 store launch with Starbucks, and we hadn't yet been able to perfect the product. We couldn't start production until everything was just right, so we continued to bake batch after batch after batch, adjusting as we went along, day after day and night after night. From the very beginning we knew that we were doing something different and unique with the bagel, turning a classic, iconic New York City food item on its head. We knew that despite the unique and creative characteristics of our product, we had to also deliver quality to our customers each and every time. If something is unique and different, someone will try it once. But if it isn't better than the original, that customer is never coming back. Perfection was the reason I had made our new bakery my second home. Entrepreneurs are only as good as their last idea or, in our case, our last bagel. We had to make sure each and every bagel we made was as memorable as the last. It took nearly two weeks of around the clock testing before we were finally able to replicate that perfect New York City bagel experience we had created a few years earlier in our Brooklyn apartment kitchen. Only this time, instead of making 2 dozen per batch, over 50,000 bagels were rolling out every shift. I have no regrets about my long days and late nights at the bakery. It is always worth doing everything possible to make sure your product is the best it can be. No amount of press, media, or hype will outweigh quality. - Nick. Perfection was the reason I had made our new bakery my second home. Mini egg-stuffed Bagels. Plain bagel, soft scrambled egg, and cheddar. Follow Us: (at)bantambagels. Facebook. Twitter. Instagram. To learn more about our products and our company, check us out at: www.bantambagels.com.
Heating Directions: Keep frozen until ready to eat. Toast or heat before eating. Do not refreeze thawed product. Unwrap Bantams, and place in microwave or oven safe dish before heating. Toast (for best results): Step 1: Defrost - microwave 10-15 sec. per Bantam or refrigerate overnight. Step 2: Toaster Oven - Toast for 4-5 minutes or until crispy! Oven - Preheat oven to 400 degrees. Place Bantams on baking sheet in oven for 6 minutes. Microwave (ovens may vary): Microwave 20 sec. Add 20 secs. for each additional Bantam. Tip for the Best Bantam Eating Experience: Make sure the full Bantam (both inside & out) are entirely defrosted before heating in the oven or toaster oven! Keep frozen. Defrost & toast.