Breakfast Bagel Bacon Egg (Printable Version)
# What You'll Need:
→ Bagel Base
01 -
1 fresh bakery bagel (plain, everything, or whole wheat), split
→ Egg Layer
02 -
2 large eggs
03 -
15 ml whole milk
04 -
1 green onion, finely sliced
05 -
1 pinch salt
06 -
1 pinch freshly ground black pepper
→ Cheese & Toppings
07 -
1 slice American, Colby, Swiss, or sharp cheddar cheese
08 -
15 g mayonnaise or cream cheese (optional)
→ Bacon
09 -
2 thick-cut bacon strips
→ Cooking Fat
10 -
5 g butter or 5 ml neutral oil
# Step-by-Step Directions:
01 -
Heat a skillet over medium heat. Add bacon strips and cook for approximately 4 minutes per side, or until crisp. Transfer bacon to a paper towel-lined plate to drain and keep warm.
02 -
In a bowl, thoroughly whisk eggs with milk, salt, black pepper, and sliced green onion until the mixture is light yellow and frothy.
03 -
Lightly grease a skillet with butter or oil over medium heat. Pour in the egg mixture and cover with a lid for 1 minute. Once mostly set, gently flip and fold the egg into a square to fit the bagel. Place cheese slice on top, turn off the heat, and cover until cheese melts.
04 -
While eggs finish, toast both halves of the bagel until golden brown. If desired, spread mayonnaise or cream cheese on one or both sides while still warm.
05 -
Layer the cheesy eggs and crispy bacon inside the toasted bagel. Close the sandwich, press gently, and serve immediately while hot.
# Helpful Notes:
01 -
Always whisk the egg mixture thoroughly to ensure a fluffy texture.
02 -
Let cheese melt off heat with the pan covered to maintain gooeyness without overcooking.
03 -
Toast the bagel just before assembly for optimal crunch in every bite.
04 -
Leftover cooked bacon and eggs can be stored separately in the refrigerator for up to two days.
05 -
For a vegetarian version, substitute bacon with sautéed mushrooms or a meat-free alternative.