Description
Make your own bacon egg and cheese bagel at home! This classic breakfast sandwich is quick, easy, and packed with protein.
Ingredients
Scale
- 2 Tbsp. butter
- 4 eggs
- 8 slices cooked bacon
- 4 slices cheddar cheese
- 4 bagels
Instructions
- Heat 1/2 tablespoon of butter in a nonstick pan over medium-low heat.
- When butter foams, carefully crack eggs into the pan. Gently cook, breaking the yolk if desired, and folding up the edges of the egg white to form a similar shape to the bagel.
- Cook the egg for about 3 minutes, then gently flip over, top with a slice of cheese, and cook for another 2-3 minutes until the egg is cooked to the desired consistency.
- While eggs are cooking, toast bagels and heat up bacon if necessary.
- Lightly butter bagels if desired, then top the bottom bagel with fried egg and melted cheese, bacon slices, and the top bagel.
Notes
- Storage: Store the breakfast sandwiches in the refrigerator for 2-3 days.
- Freezer storage: You can freeze these breakfast sandwiches for 2-3 months. Wrap tightly in plastic wrap. Let thaw overnight in the refrigerator before reheating.
- Ingredient notes: Use high-quality eggs for the best flavor. You can cook your own bacon or buy it precooked to save some time.
- Prep ahead: To meal prep, I recommend cooking the eggs and bacon ahead and storing them in the refrigerator. When you’re ready to eat, reheat them in the microwave, toast the bagel, and assemble the sandwich.
- Serve with: Fresh fruit, Greek yogurt, Americano, iced latte.