Can I make these sandwiches with different types of bread?

Absolutely! While bagels provide that wonderful chewy texture, these sandwiches work beautifully with English muffins, croissants, or even thick-cut sourdough. Each bread brings its own character to the sandwich – experiment to find your favorite!

How do I prevent my eggs from overcooking?

The key is using medium-low heat and watching them carefully. Remove the eggs from the heat when they're slightly less cooked than you prefer, as they'll continue cooking from residual heat. For meal prep, intentionally undercook them a bit so they're perfect after reheating.

Can I make these healthier?

Several easy swaps can lighten these up! Try using whole grain bagels, turkey bacon instead of regular bacon, reduced-fat cheese, and light mayonnaise. You can also add more vegetables like spinach, tomato, or avocado to boost nutrition.

My cheese isn't melting properly. What am I doing wrong?

The best time to add cheese is immediately after flipping the eggs while they're still very hot. If you're using a thicker-cut or harder cheese, cover the pan for a minute to help it melt. Pre-shredded cheese with anti-caking agents won't melt as smoothly as cheese you grate yourself.

Bagel Breakfast Sandwich Recipe

Description

An easy and satisfying breakfast option, this Bagel Breakfast Sandwich features crispy bacon, perfectly cooked eggs, melted cheese, and a zesty homemade spicy mayo. It’s a great way to start your day, full of flavors and textures, and customizable to your preferences. A quick recipe for busy mornings or weekend indulgence!

Ingredients

Units Scale

For the Spicy Mayo

1/4 cup mayonnaise
1 tablespoon ketchup
1 teaspoon hot sauce

For Assembly

1 1/2 tablespoons unsalted butter, divided
2 bagels, sliced (use your favorite flavor)
4 large eggs
Kosher salt and freshly ground black pepper, to taste
4 slices cheese (cheddar, American, or your choice)
4 slices cooked bacon
Hot sauce, optional, for topping

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Instructions

Prepare the Spicy Mayo
In a small bowl, combine the mayonnaise, ketchup, and hot sauce. Stir until fully blended and smooth. Set the bowl aside for later use.
Butter and Prepare the Bagels
Spread ½ tablespoon of butter on the cut sides of both bagels. Set them aside while you prepare the eggs.
Cook the Eggs
Heat a nonstick pan over medium-low heat and melt 1 tablespoon of butter. Once melted, crack the eggs gently into the pan, making sure not to break the yolks unless preferred. Allow the eggs to cook undisturbed for about 2-3 minutes, seasoning them with salt and pepper to taste.
Melt Cheese on Eggs
Carefully flip each egg in the pan. Place one slice of cheese on top of each egg and let them cook for another 2-3 minutes, or until the eggs reach the desired doneness. Stack one cooked egg on top of another in the pan, forming two stacks. Carefully remove the egg stacks from the pan and set them aside.
Toast the Bagels
Using the same skillet, place the buttered bagel halves face down and toast for about a minute, or until golden and slightly crispy.
Assemble the Sandwich
Spread the prepared spicy mayo on the bottom half of each bagel. Place one cheese-topped egg stack onto the mayo-spread bagel half. Add two slices of crispy cooked bacon on top. Finally, add the top half of the bagel to complete the sandwich.
Serve and Garnish
If desired, drizzle a bit of hot sauce over the filling for added spice. Serve immediately and enjoy your delicious bagel breakfast sandwich.

Notes

Make-Ahead Tip: Both the eggs and bacon can be cooked ahead of time. Store them in an airtight container in the refrigerator and reheat when ready to assemble.
Freezer-Friendly: Freeze individual components (eggs, bacon, and bagels) for up to 3 months for an easy grab-and-go breakfast solution.
Customization: Feel free to swap the bacon for sausage or a vegetarian alternative. You can also choose your favorite bagel flavor to complement the sandwich.

Nutrition

Serving Size: 1 sandwich
Calories: 470
Sugar: 5g
Sodium: 920mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 20g
Cholesterol: 150mg