This breakfast bagel sandwich was a result from being stuck in the house in quarantine. I was trying to find something different to use up my last few bagels. This is a nice hearty breakfast with crispy bacon, eggs loaded with cheese and a schmear…. yes, I said schmear… of cream cheese all on a toasted everything bagel. Now I’m thinking I might buy some more bagels just so I can make more of these tasty breakfast sandwiches.
Here’s what you need to make your own:
*bagels; I used everything bagels
*2 slices of bacon per sandwich
*2 eggs per sandwich
*salt and pepper to taste
*1 tsp. butter
*1/4 C. shredded cheddar cheese per sandwich + plus more for the inside top of the sandwich
*spreadable cream cheese, to taste
Toast the bagel, then split in half; set aside.
Preheat oven or toaster oven ( I used the toaster oven) to 400°
Cook bacon until crisp, drain on paper towels and set aside.
Heat a medium non stick pan to medium heat and add the butter.
In a bowl, whisk the eggs until it becomes slightly foamy.
Pour the eggs into the pan and add salt and pepper to taste. With a spatula, begin slowly pulling the outer edges of the eggs to the middle.
Keep pulling and stirring the eggs until they begin to set then add in the cheese.
Continue stirring until the eggs are cooked, but still soft and moist.
Place the eggs on the bottom half of the bagel.
Add the bacon on top of the eggs.
Sprinkle desired amount of cheese on top of the bacon.
Smear cream cheese to taste on the inside top half bagel.
Place on top of the bacon and cheese and put on a baking sheet.
Warm for about 3 to 5 minutes or until the cheese is melted.
Serve and enjoy.
A Foodie In The South 