Bacon Egg Cheese Bagel Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Put a large skillet over medium heat. Add the bacon and cook, flipping once, until crispy, about 7 minutes. Remove to a paper towel-lined plate to cool, then roughly chop. Set aside.
• Whisk together 4 of the eggs in a medium bowl until homogeneous, then stir in the chives and mozzarella.
• Heat the butter in a large skillet over medium heat. Pour the egg mixture into the hot skillet and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Repeat this gentle pulling process one or two more times until a majority of the mixture is set, then transfer the mixture to a bowl. The eggs should still be be quite wet, as they'll continue to cook in the oven. Season them with salt and pepper and a few shakes of hot sauce.
• On a work surface, roll out the puff pastry to a 10-by-15-inch rectangle. Cut into six 5-inch squares. Top each of the squares with a schmear of scallion cream cheese, then a bit of the bacon and finally a spoonful of the scrambled eggs, distributing them evenly and leaving a 3/4-inch border around the edges.
• Beat the remaining egg with 1 tablespoon water in a small bowl to make an egg wash. Brush the edges of the puff pastry squares with the egg wash, fold them in half to make rectangles and pinch the edges to seal them well. Transfer them to the prepared baking sheet, placing them 1 inch apart. Brush the tops with the egg wash and top with the Everything Bagel Topping. Bake until golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup. Leftovers can be refrigerated and reheated in a toaster oven.
• Combine the sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt in a small bowl.

Steps:

• Preheat oven to 375°F (190°C).
• In a small bowl, mix cheese, bacon, and green onion.
• In a small bowl, whip 2 eggs with milk.
• Carefully hollow out 1 bagel with a small silver spoon. Place both bagel halves on a baking sheet.
• Fill both bagel halves with cheese and egg mixtures. Bake in the oven for 25 mins, or until the egg is cooked.
• Enjoy!

Steps:

• Spread each bagel half with cheese spread. Place olives on bagel bottoms; set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Heat drippings over medium-hot heat. Add eggs; reduce heat to low. Fry until white is completely set and yolk begins to thicken but is not hard. , Place an egg on each bagel bottom. Layer with cheese, bacon and bagel tops.

Steps:

• I do all of this on an electric skillet which makes it quick and easy. Set the skillet to about 300 degrees F.
• Cook bacon on the side of skillet closest to electric plug. (this is hottest side).
• Crack egg into cup and pour about a tbsp of milk into the egg, add pepper if you like.
• Beat the egg/milk until it is uniform.
• Pour onto other side of the skillet.
• Allow it to cook until the top is solid enough to flip, then flip to other side.
• Place bagel into toaster. (I like to time it so that the bagel gets done when the egg does so that I can put the cheese on the bagel and put the egg on top of it to melt the cheese.).
• Place bacon on top of egg.
• "Sauce".
• Mix Mayo and mustard in a 2 to 1 ratio. I use 2 tsp Mayo to 1 tsp mustard. I also add pepper to it and mix.
• Spread onto bagel and enjoy.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Layer with half of the bagels, 1/2 cup of the shredded cheese, 1/2 cup of the green onions, the tomatoes, Canadian bacon, 3/4 cup of the bacon and remaining bagels. Add chunks of cream cheese on top of bagels.
• In large bowl, beat eggs and milk with whisk; beat in salt and pepper. Pour over bagel mixture, pressing down slightly. Sprinkle with remaining 1/2 cup shredded cheese.
• Bake 45 minutes; top with remaining bacon. Bake about 10 minutes or until golden brown and center is just set. Let stand 15 minutes; top with remaining sliced green onions before serving.