Breakfast Bagel Sandwich
on Jan 05, 2024
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A perfect breakfast sandwich is the ultimate way to start your day, and also will carry you through to lunch without feeling snacky.
A perfect breakfast sandwich is the ultimate way to start your day. It’s the kind of meal that puts you in a great mood and also will carry you through to lunch without feeling snacky. And it’s so easy to make at home, so you don’t even have to leave the house to get your bagel sandwich fix!
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Breakfast Bagel Sandwich: A perfect breakfast sandwich is the ultimate way to start your day, and also will carry you through to lunch without feeling snacky.
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Ingredients
So, what makes a great breakfast sandwich? Let’s start with the bread — there are so many ways to go, but as is clear from the title of this post, there is something eternally fantastic about a bagel. It’s substantial, all right; no bread makes a more satisfying base than a bagel.
- Bagel – Choose your favorite type of savory bagel.
- Unsalted butter – Used to toast the bagel and cook the eggs.
- Eggs – Cooked slightly in an omelet-like way for the sandwich.
- Provolone cheese – Replace it with any other cheese you have on hand.
- Avocado – Adds a nice fresh taste to the bagel sandwich.
- Tomato – Along with the bacon and lettuce, gives this breakfast sandwich a BLT feel.
- Bacon – Cook the bacon in a frying pan, or try baked bacon or air-fried bacon.
- Onion – A nice kick to contrast the rest of the sandwich.
- Lettuce – For a little extra crunch.
- Hot sauce – Sriracha sauce is highly recommended, but use your favorite!
FAQs
So a bagel it is. Then bacon, eggs, and cheese. The holy trinity of breakfast sandwiches. But don’t stop there. A bit of hot sauce to pick things up a notch, and then slices of creamy ripe avocado, peak-season tomatoes, a slice of onion, and maybe a leaf or two of crunchy lettuce to give it even more texture. Gorgeous, satisfying, sustaining.
The type is completely up to you: plain, sesame, poppy, everything. I’d steer clear of the cinnamon raisin in this case unless you are my mother-in-law, who is a firm cinnamon raisin fan, even when the toppings are savory. I do not and never will understand a cinnamon raisin bagel with smoked salmon and cream cheese on it, but that’s the beauty of food — each to his/her own.
You can either fry them, make them over easy, or scramble them. In this recipe, they are actually made into a kind of a little square omelet with the cheese, so they sit neatly on the bagel and don’t slide out.
How to Make the Ultimate Bagel Breakfast Sandwich
- Toast the bagel: Melt some butter in a large skillet over medium heat. Place the bagel halves, cut sides down in the pan, and cook until the bottoms turn golden, 1 to 2 minutes. Set aside.
- Make the eggs: Beat the eggs and season them with salt and pepper. Melt a bit more butter in the pan. Pour in the eggs, and as the bottom sets, use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath. When the bottom is almost cooked, but the top is still slightly wiggly, lay the cheese slices over the middle of the eggs.
- Let the eggs cook for another minute, then fold the sides of the eggs over the middle so that it takes on a rectangular omelet shape.
- Slide the omelet out of the pan onto a cutting board. Cut the omelet in half so that you have a square-ish piece for each sandwich.
- Assemble the sandwich: Place the cooked eggs on the bottom of the bagels. Place the tomatoes on top of the eggs, then layer on the avocado, bacon, onion, and lettuce (if using), and give it all a generous squirt of Sriracha or other hot sauce. Cover with the tops of the bagels. Serve the bagel sandwiches warm.
More Breakfast Recipes
- Spinach Feta Omelet
- Creamy Stuffed Breakfast Crepes
- Baleadas
- Savory Challah Bread Pudding
- Denver Omelet
- Challah French Toast
More Sandwich Recipes
- Best Biscuit Breakfast Sandwich
- Best Chicken Salad
- Chicken, Bacon, and Avocado Spread Sandwich
- The World’s Best Tuna Melt
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Breakfast Bagel Sandwich
Ingredients
- 2 bagels (sliced)
- 4 teaspoons unsalted butter (divided)
- 4 large eggs
- Kosher salt and freshly ground pepper (to taste)
- 2 slices provolone (or other) cheese
- ½ ripe avocado (sliced)
- 2 large thick slices ripe tomato
- 4 slices bacon cooked until crispy (cut in half)
- 2 thin slices onion
- Lettuce (optional)
- Sriracha or other hot sauce (to taste)
Instructions
- Slice the bagels in half horizontally. Place a large skillet over medium heat and melt 2 teaspoons of the butter. Place the bagel halves, cut sides down in the pan, and cook until the bottoms turn golden, 1 to 2 minutes. Remove and set aside.
- Crack the eggs in a small bowl and lightly beat them with the salt and pepper. Melt the remaining 2 teaspoons butter in the pan. Pour in the eggs and as the bottom sets, use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath. When the bottom is almost cooked, but the top is still slightly wiggly, lay the cheese slices over the middle of the eggs. Let the eggs cook for another minute, then fold the sides of the eggs over the middle so that they take on a rectangular omelet shape. Slide the omelet out of the pan onto a cutting board. Cut the omelet in half so that you have a square for each sandwich.
- Place the cooked eggs on the bottom of the bagels. Place the tomatoes on top of the eggs, then layer on the avocado, bacon, onion, and lettuce (if using), and give it all a generous squirt of Sriracha or other hot sauce. Cover with the tops of the bagels.
- Serve the sandwich warm, and find someone you love to share the other one with.
