Introduction
There’s nothing quite like a hot, melty breakfast sandwich to start your day, and this one has it all. You get the crunch of everything bagels and crispy bacon, the rich gooeyness of American cheese, and a perfectly cooked egg in every bite. It’s a customizable, restaurant-worthy breakfast you can make at home in minutes.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 4 everything bagels (sliced)
- 6 tablespoons salted butter (softened to room temperature)
- 8 slices American cheese
- 4 tablespoons vegetable oil
- 8 large eggs
- Salt ( to taste)
- Ground black pepper ( to taste)
- Red chili flakes ( to taste)
- Splash of water
- 8 slices thick-cut bacon (cooked crispy)
- Hot sauce (optional, to serve)
Instructions
- Slice your bagels in half and spread the cut sides generously with the softened salted butter.
- Heat a large skillet or griddle over medium heat. Place the buttered bagel halves cut-side down and toast for 2-3 minutes until golden brown and crisp. Remove from the skillet and set aside.
- In the same skillet, add the vegetable oil and heat over medium-low.
- Crack the eggs into the skillet. Add a splash of water to the pan and immediately cover with a lid. Cook for 2-4 minutes, or until the egg whites are fully set and the yolks are cooked to your desired runniness.
- While the eggs cook, place two slices of American cheese on the bottom half of each toasted bagel. Top each with two slices of crispy bacon.
- Once cooked, use a spatula to place one egg on top of the bacon on each sandwich. Season the eggs with salt, ground black pepper, and red chili flakes to taste.
- Place the top half of the bagel on each sandwich to close. Serve immediately, with hot sauce on the side if desired.
Variations
- Open-Faced: Skip the top bagel half and serve the loaded bottom half with a knife and fork for a less messy, more elegant presentation.
- Scrambled Style: Whisk the 8 eggs together in a bowl before cooking, then scramble them in the oil until softly set. Divide the scramble among the four sandwiches.
- Grilled: After assembling the sandwich, spread a little extra butter on the outside of the bagel and grill it in a panini press or skillet until the cheese is extra melty and the exterior is crisp.
- Bagel Sliders: Use mini bagels instead of full-sized ones, use one egg and one slice of bacon per slider, and cut the cheese slices to fit.
Tips for Success
- For the best melt, place the cheese on the warm bagel immediately after toasting so it starts to soften before the hot egg is added.
- Covering the eggs with a lid and adding a splash of water creates steam, which gently cooks the tops of the eggs without needing to flip them.
- To cook bacon evenly and get it extra crispy, start it in a cold skillet over medium heat, turning occasionally.
- Let your butter soften truly at room temperature; it will spread much more easily without tearing the bagel.
Storage & Reheating
Store any assembled but unheated sandwiches in an airtight container in the refrigerator for up to 2 days. To reheat, wrap the sandwich in foil and warm in a 350°F oven for 10-15 minutes, or remove the foil and microwave for 45-60 seconds until hot.
FAQ
Can I use a different type of cheese?
Yes, while American cheese is recommended for its perfect melt, you can use any cheese you like such as cheddar or pepper jack. Note that some cheeses won’t melt as smoothly.
What if I don’t have everything bagels?
Any style of bagel will work, such as plain, sesame, or poppy seed. The everything seasoning just adds great flavor.
How do I cook the bacon for this recipe?
You can cook it in a skillet, in the oven at 400°F for 15-20 minutes, or in the microwave between paper towels. Just ensure it’s crispy before assembling.
Can I make these sandwiches ahead of time?
You can prep components ahead—cook the bacon and store it, toast the bagels, and even fry the eggs to a slightly firmer yolk. Assemble and reheat just before serving for best texture.
Why add water to the eggs?
The splash of water creates steam when you cover the pan. This steam gently cooks the top of the egg, setting the white without having to flip it, which keeps the yolk runny.
My bagels are very thick. Will the cheese melt enough?
If your bagels are extra thick, you can place the cheese-topped bagel halves under a broiler for 30-60 seconds after toasting to ensure the cheese is fully melted before adding the egg and bacon.