Bacon, Egg & Cheese Bagel Recipe

Sandwich

1. 1

   Prepare bacon

   If bacon is not already cooked: preheat oven to 400°F (200°C). Arrange 4 strips of bacon on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes until crisp to your liking. Transfer to paper towels to drain. If using pre-cooked bacon, warm briefly in a skillet or microwave.

2. 2

   Toast bagels

   Split 2 bagels in half and toast until golden and lightly crisp (2–4 minutes in a toaster or under broiler). Spread about 1 tbs butter on the cut side of each warm half immediately after toasting so it melts in.

3. 3

   Make scrambled/ folded eggs

   Crack 3 large eggs into a bowl. Add 2 tbs milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk until blended and slightly frothy. Heat a nonstick skillet over medium-low and add 1 tbs unsalted butter. When butter has melted and begins to foam, pour the egg mixture in. Let the eggs sit undisturbed 10–15 seconds, then gently stir with a silicone spatula, pushing eggs from the edges toward the center. Continue folding until eggs are mostly set but still soft and slightly glossy (about 1–2 minutes total). Remove from heat — residual heat will finish them.

4. 4

   Assemble sandwiches

   Place 1 slice of cheddar cheese on the bottom half of each toasted bagel. Divide the soft scrambled eggs evenly between the two bagel bottoms. Top the eggs with 2 bacon strips per sandwich (4 strips total used). Place the second slice of cheddar on top of the bacon, then close with the top half of the bagel.

5. 5

   Melt cheese (optional)

   For a melty finish: place assembled sandwiches open-faced under a preheated broiler or in a hot skillet for 30–60 seconds until cheese softens and just begins to melt. Watch closely to avoid burning.

6. 6

   Finish and serve

   Brush or spread the top of each bagel with the remaining 1 tbs butter if desired. Add hot sauce to taste inside the sandwich if using. Serve immediately while warm.