Honestly, This Bacon Egg & Cheese Bagel Saved My Morning
Ever have one of those mornings where the alarm might as well have been a foghorn and you’d sell your last pair of socks for ten more minutes in bed? Yeah, me too—as in, at least 3 times a week, if I’m honest. Enter the bacon egg and cheese bagel: the only sandwich that’s ever convinced me to put pants on before noon. No kidding, the first time I made one (my brother was visiting and pretty much inhaled half my groceries), it felt like discovering a cheat code for breakfast.
If you’ve never tried making one at home, trust me, it’s easier than chasing a cat for its medicine, and way more rewarding. And I don’t say that lightly (we had a particularly feisty ginger cat when I was a kid—story for another day).
Why This Is My Go-To Morning Fix
I make this, honestly, whenever I want to feel like I’ve got my act together—even if I totally don’t. My family goes a bit wild for these (I suspect it’s the crispy bacon, but I like to think it’s my company). If you’re the type who’s ruined a breakfast sandwich by trying to hurry the eggs, don’t fret. I’ve been there, so many times. Also, there’s something about the smell of bacon in the kitchen that just makes everything seem a bit more hopeful. Maybe you’ve moved past the days of college hangover breakfasts, but this? This is worth a spot in your actual adult routine!
Here’s What You’ll Need (But Don’t Stress If You Don’t Have Everything)
- 2 good bagels (any kind, everything bagels make it a party, but plain’s fine; my cousin uses English muffins in a pinch—"sacrilege," my neighbor muttered once, but whatever works)
- 4 slices of bacon (thick cut is great, but honestly, whatever’s on sale; I’ve even used turkey bacon when I was out, not quite the same, but it’s breakfast, not brain surgery)
- 2 eggs (large is best, but once I used 3 small ones and it was... a little too much, so stick with 2 if you can)
- 2 slices cheddar cheese (or whatever’s looking friendly in your fridge—Swiss gives it a milder flavor, and my grandma swore by Kraft singles, but I think she was just being thrifty)
- Butter (for the bagels and the eggs, about a tablespoon total, or skip if you’re doing the healthy thing)
- Salt and pepper (I probably don’t need to say this, but I’ve forgotten both and regretted it more than once)
- Optional: hot sauce, ketchup, or even spinach if you’re feeling fancy
How I Actually Make This (Or: 5 Steps, Give or Take My Attention Span)
- Bacon first: Toss your bacon into a cold pan, then let it heat up over medium. If you crowd the pan, they steam an get floppy (I made this mistake like, 50 times). Flip till crisp—batch it if you have to. Set on paper towels so the grease doesn’t soak your sandwich. Sneak a bite if you’re a human with taste buds.
- Slice and toast bagels: Cut bagels in half (don’t worry if it looks a bit wonky; you’re eating it, not entering a contest). Toast ‘em. I like them a bit extra crispy, but go with your mood. Slather with butter if you want that golden edge.
- Cheese it up: Directly after toasting, lay the cheese right on the hot bagel halves so it melts a little, unless you like a sharper cheese kick.
- Eggs can be messy, that’s fine: Crack eggs into a bowl and whisk with a fork, add salt and pepper. Cook them low and slow in a nonstick pan. Want them fried? Just crack ‘em straight in, don’t fuss. I usually go for scrambled because fried eggs sometimes slide right out—annoying. Try not to overcook; slightly creamy beats rubbery every time.
- Assemble: Stack bacon, then eggs, then bagel tops. Now’s your hot sauce or ketchup moment if that’s your vibe (mine’s hot sauce; ketchup is for fries, don’t @ me).
Weird Notes I’ve Learned the Hard Way
- If you press too hard when slicing the bagel, you might flatten it. Still delicious, but less photogenic if you wanna show off.
- Eggs cook super fast, so don’t wander off. Or if you must (because laundry), try cooking them last-minute.
- Once, I tried microwaving the bacon to "save time"—never again, it turns the texture to what I’d call "regret."
Variations I’ve Actually Tried
- I swapped bacon for smoked salmon once. It was... interesting. Sort of brunchy, but I missed the salty crunch. Try it if you’re feeling posh, though.
- Chopped avocado on top is a winner. Makes it go from breakfast to "brunch" if guests are around.
- I once mixed sriracha into the eggs—unexpectedly great! But it stains the pan, so be warned.
- I tried using croissants—too flaky for me, but my partner liked it. Your call.
What If I Don’t Have a Toaster or Nonstick Pan?
No toaster? You can use a frying pan—just watch closely so it doesn’t burn (ask me how I know). For eggs, a regular skillet with a touch more butter or oil does the trick, though cleanup’s a bit messier.
How Long Does This Survive?
So, technically you can keep assembled sandwiches in foil in the fridge for two days. But honestly, in my house it never lasts more than a morning—someone always ‘checks’ to see if it’s still warm and poof, it’s gone. If you do have leftovers, a quick reheat in a low oven (like, 150C) works better than the dreaded microwave.
If You Want To Serve This Like I Do
I usually just plop the sandwich on a plate with a handful of cherry tomatoes. Sometimes, on the truly wild days, I’ll make a quick fruit salad. Homemade bagels are worth the effort if you wake up with baking ambitions, though let's be honest, supermarket ones work fine 99% of the time. I won’t judge.
Pro Tips I Learned the Eggy Way
- I once tried rushing the eggs on high heat—don’t. You get dry, sad eggs. Let ‘em cook slow, even if you’re starving.
- Use parchment under bacon if you’re baking instead of pan-frying, makes cleanup much less dreadful. Here’s a quick oven bacon guide I swear by.
- Don’t let the dog beg too close—the one time I looked away, he snatched half my sandwich (Ralph, if you’re reading this...)
Questions I’ve Actually Been Asked
- Can you use turkey bacon? Yep, I’ve done it. Not quite the same depth of flavor, but still solid if you’re watching the piggy stuff.
- How do I stop the cheese from getting rubbery? Letting it melt on the warm bagel, not directly in the hot pan, works better. Actually, I find it’s the only way for really nice texture.
- Can I freeze the finished sandwich? Probably, but I find the eggs get weird after thawing, so I just eat it fresh.
- Do you need to butter the bagel? You don’t need to, but... do it. Life’s short.
- Is it better the next day? I think the flavors meld, but that’s a rare treat since they vanish by lunch almost every time.
All right—one last tidbit (not a recipe secret, but you might like it): If you’re ever stuck with leftovers, cube them up and toss in a breakfast casserole. Or as my dad would say, "waste not, want not," which loosely translated, means "eat up before your sister finds it." Enjoy your bagel sandwich, mate.
Ingredients
- 2 plain bagels, sliced
- 4 slices bacon
- 2 large eggs
- 2 slices cheddar cheese
- 1 tablespoon butter
- Salt and pepper, to taste
- 1 tablespoon milk
- 1 tablespoon mayonnaise (optional)
Instructions
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1Cook the bacon in a skillet over medium heat until crispy. Set aside on paper towels to drain.
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2In a bowl, whisk together the eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium heat and scramble the eggs until just set.
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3Slice the bagels in half and toast them until golden brown.
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4If desired, spread mayonnaise on the bottom half of each toasted bagel.
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5Layer scrambled eggs, a slice of cheddar cheese, and two slices of bacon on each bagel base. Top with the other half of the bagel.
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6Serve immediately while hot and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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