Bacon Egg Cheese Bagel Sandwich Recipe
The bacon egg cheese bagel sandwich is the quintessential New York-style breakfast. Quite simply, it includes crispy bacon, fried eggs, and yellow American cheese; all piled onto a poppy seed sandwich roll. As simple as it is, it's often hard to find anywhere outside of the New York metro area. Our recipe walks you through how to make this on your own.
Jumbo Muffin Tin
6 Eggs 6 teaspoon Milk (add one teaspoon of milk in each muffin cup) 6 slices Cheese 6 teaspoon Butter (1 spoon for each bagel) 12 slices Bacon (2 slices of bacons in each bagel) 6 mini Bagels (divide each bagel into two equal halves) ¼ teaspoon Salt (add ¼ teaspoon of salt in each muffin cup) ¼ teaspoon Pepper (add ¼ teaspoon of pepper in each muffin cup)
To make Bacon egg cheese bagel sandwich, start by greasing each cup of a gumbo muffin pan with cooking spray. Meanwhile, heat the oven to 350°F. Slice the bagels into halves and toast it in a toaster.
Put one egg in each cup. Add a teaspoon of milk, ¼ teaspoon of salt, ¼ teaspoon of pepper. With the help of a fork, scramble the eggs in each muffin cup. If you want to add some additional ingredients. You can add them at this point. Bake the eggs at 350°F for 15-20 minutes. Keep in mind that the scrambled eggs will be reheated in the microwave and therefore cooked a bit longer. After 15-20 minutes, put these oven-baked scrambled eggs in sealed container and store them in the fridge. When these eggs are ready to eat, warm the scrambled egg patty and slice or two of ready-to-eat bacon in the microwave for 15-30 seconds. At last, Spread the butter on one half of a bagel. Add an egg, cheese, and bacon. Then top with another half of bagel. And your Bacon Egg Cheese Bagel Sandwich is ready to eat.
Serving: 1 Person | Calories: 556 kcal | Carbohydrates: 58 g | Protein: 29 g | Fat: 23 g | Saturated Fat: 9.9 g | Trans Fat: 0.4 g | Cholesterol: 235 mg | Sodium: 1207 mg | Potassium: 357 mg | Fiber: 1.7 g | Sugar: 10 g | Vitamin A: 13 IU | Iron: 28 mg