Bagel Breakfast Sandwich Recipe
Servings 4 servings
Calories 582kcal
Ingredients
- 8 thick cut slices bacon cooked crisp reserve drippings
- 4 full size everything bagels, sliced
- 4 Tbsp salted butter softened
- 4-8 large eggs (1 or 2 eggs per bagel, your choice)
- 8 slices American or cheddar cheese
- 1 tsp kosher salt
- 1 tsp black pepper
- ` crushed red pepper flakes and hot sauce to taste (optional)
Instructions
- Cook Bacon: Fry the bacon in a large non stick skillet over medium-high heat. Remove to paper towels to drain, reserving 1-2 Tablespoons drippings in the skillet.
- Toast the Bagels: Place the oven broiler on high. Place the oven rack in the second position under the broiler.
- Place the bagels cut side up onto a sheet tray. Evenly butter the cut sides of the bagels. Broil bagels for 2-3 minutes or until lightly golden. Place one slice of cheese on the bottom half of each bagel, remove from oven, place 2 slices of bacon over cheese. Set aside.
- Eggs: Meanwhile, in the nonstick skillet heat bacon drippings over medium. Carefully add eggs. Season with salt and black (and chili flakes, if using) to taste. Cook for 1 minute then use a spatula to gently flip seasoning the other side.
- Assemble: Add one slice of American cheese to the top of each egg. Add a splash of water to the pan and cover cooking for 30 seconds or until desired doneness is reached and cheese is melted. (Adjust the time depending on how firm you like the yolk)
- Arrange eggs over bacon sprinkle with a few dashes of hot sauce, if desired. Top with toasted tops and serve immediately.
Nutrition
Serving: 1serving | Calories: 582kcal | Carbohydrates: 50g | Protein: 24g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 1888mg | Potassium: 301mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1020IU | Calcium: 473mg | Iron: 1mg