Bacon Egg And Cheese Bagel Sandwich

5 from 1 vote

Bacon Egg And Cheese Bagel Sandwich

A classic deli-style bacon egg and cheese bagel sandwich that’s super gooey, savory, and satisfying to start your morning off right.

Servings sandwiches

Prep Time 5

Cook Time 10

Total Time 15

Equipment

Large frying pan
Small nonstick frying pan

Ingredients

4 strips bacon
2 medium bagels any flavor
2 large eggs
1 tablespoon milk or milk alternative
2 slices sharp cheddar cheese

US Customary - Metric

Instructions

Fry the bacon in a large frying pan over medium-high heat until crispy, about 1 to 3 minutes per side. Drain on a paper towel lined plate and set aside.
Slice and toast the bagels to a golden brown.
Combine the eggs and milk in a bowl and beat well.
Then, add about 1 tablespoon of the bacon grease to a small nonstick frying pan and heat over medium to medium-low. You want just enough grease to lightly coat the bottom of the pan.
Pour the beaten egg into the frying pan. Let it cook for about 3 to 4 minutes, until the bottom has solidified and the top is mostly solid. Carefully flip the egg over, then cook for another 1 to 2 minutes until the bottom is solidified. Flip one more time.
Add the sliced cheddar to one half of the egg. Fold the plain half of the egg over the cheese to make a semicircle, with the cheese sandwiched inside. Let the cheese melt for about 30 seconds to 1 minute, then use the edge of your spatula to cut the semicircle in half, into two triangles.
Transfer the eggs to the toasted bagels. Top each sandwich with 2 strips of bacon, close, and serve immediately.

Notes

Bacon: Pro tip - cut the bacon in half before frying! This makes the strips fit in the pan better so they fry more evenly, and also makes them a great size for bagel sandwiches. Then, when you top each sandwich with 2 pieces of bacon, you can layer the 4 half-pieces to cover the whole surface area of the egg.

Bagels: Any savory bagel works great for this breakfast sandwich! You can use plain, everything, onion, sesame, asiago, or even jalapeno cheddar.

Frying the eggs: Choose a frying pan that will yield the correct size egg to match the diameter of your bagel (once you’ve folded the egg and cut it in half). Our homemade New York style bagels are the perfect size for making 2 eggs in a 7-inch frying pan.

Scaling: This recipe makes 2 bacon egg and cheese bagel sandwiches. To make just one bagel sandwich, you’ll want to fold the egg into a semicircle after adding the cheese, then fold it again to make a thicker triangle.

For scaling this recipe up, we recommend making it in multiples of 2 and following the directions exactly. You’ll have to do them in batches, or use multiple frying pans for the egg at once, since you can only make 2 eggs at a time per pan.

Serving suggestions: You can serve bagel sandwiches with hash browns or breakfast potatoes, fresh fruit, or just a cup of coffee! Or, wrap it up in foil and take it to go if you're heading out.

Author: Nicole Langdon

Calories: 662kcal

Course: Breakfast, Brunch, Lunch

Cuisine: American

Keyword: bacon, bagel, cheddar cheese, deli style, egg, milk, takeout

Nutrition