These fully loaded breakfast bagel sandwiches are about to be your new Saturday morning staple! We’re talking eggy, cheesy, smoky, garlicky goodness in every bite. Drool.
On a weekend morning, nothing hits like a good breakfast sandwich. Am I right?
But we have a conundrum in our house. Mini Me loves a good bacon egg and cheese bagel sandwich from our local bagel shop. She calls it a BEC. And when she decides to add avocado, it becomes a BECA.
The conundrum is that I don’t feel like leaving the house! I just want to lounge in my PJs.
This homemade version of our favorite BEC makes us both happy. Conundrum solved.
Ingredients
Here’s what you’ll need to build these epic breakfast bagels:
- Eggs
- American cheese. Cause nothing melts better!
- Hashbrown patties. These are the frozen guys you’ll find at the grocery store. They just so happen to fit perfectly on a bagel, adding an awesome crunch to every bite of your breakfast sandwich.
- Bacon. I love turkey bacon, but any thick cut bacon you like will be perfect.
- Bagels. Whatever your favorite bagel is is the right answer here. For me, it’s everything bagels.
How to Make Bagel Breakfast Sandwiches
Cook the Hashbrowns
The hashbrowns will take about 20 minutes to cook in the oven, so do this step first.
While the hashbrown patties are cooking, move on to the next step.
Cook the Bacon
Fry the bacon in a large pan and set it aside on paper towels until you’re ready to build the bagel sandwich.
Assemble the Sandwich
Beat your eggs in a small bowl. I like to season the eggs with salt and pepper. I also add a splash of water or milk for extra fluffiness.
Then, pour the beaten eggs into a large pan. Use a spatula to gently move the eggs into a rectangular shape. Once the eggs are soft-set, top them with a slice of cheese on the top half and another slice of cheese on the bottom half.
Now, place the bagel halves, cut side down, onto the eggs. Use a spatula to carefully flip the eggs and bagels over.
Take a hashbrown and place it on the bottom half of the bagel. Break the bacon into smaller pieces and place it on the top half of the bagel.
Finally, flip the top of the bagel onto the bottom half, and voila!
Watch how to make the ultimate Bagel Breakfast Sandwich!
How to Make them all at Once
The instructions in the recipe card are for making one bagel sandwich at a time. But what if you’ve got a crew to feed? Here’s what to do:
1. Par cook the hashbrowns and bacon first. Par cooking means stopping the cooking process about 5 minutes before they’re fully done.
2. Preheat your oven to 400F degrees. Line a baking sheet with parchment paper.
3. Beat all of the eggs in a large bowl. Season with salt and pepper. Then, cook the eggs in a large pan. Let them lie as flat as possible, i.e. don’t “scramble” them.
4. Place all of the bagel halves, cut side up, onto the baking sheet. Divide up the eggs and arrange them onto each bagel slice. Top each bagel half with a slice of cheese.
5. Now, arrange the par-cooked hashbrown patties and bacon strips on the bagels. Pop the baking sheet into the oven for 5-7 minutes.
6. Remove the bagels from the oven, flip the top halves onto the bottom halves, and enjoy!
Variations
There are endless ways to customize this bagel sandwich recipe! Here are some ideas:
1. The bagels. Plain, poppyseed, sesame, garlic. Really anything goes here! And if you like a toasted bagel, lightly toast it before placing it on top of the eggs in the pan.
2. The cheese. Cheddar cheese, goat cheese and cream cheese are all tasty alternatives to American cheese in this recipe.
3. The meat. Try Canadian bacon or slices of ham as alternatives to regular bacon.
4. Other add-ins. Try ripe avocado, fresh spinach, tomato slices or caramelized onions for extra flavor and texture.
Bevs to Enjoy with your Bagel Sandwich
1. Hot Coffee. Pair your hot breakfast sammie with a warm salted caramel mocha, Dutch Bros. Golden Eagle or mocha macchiato.
2. Iced Coffee. Compliment your bagel sandwich with a refreshing vanilla iced latte or iced mocha macchiato.
3. Smoothie. Try an island green smoothie or dairy-free mango smoothie to balance your breakfast.
Storage and Reheating Instructions
These bagel sandwiches are perfect for meal prepping! We love having them on hand for busy mornings.
Just wrap them tightly in aluminum foil and store them in the refrigerator for up to 5 days. For best results, reheat them right in their tin foil wrapper in a 400F degree oven for 3-4 minutes.
When you make these breakfast bagel sandwiches, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more great breakfast recipes, try these:
- Egg and Cheese Breakfast Biscuit Bombs
- McDonald’s Pancakes at Home
- Starbucks Egg White Turkey Bacon Sandwiches
Bacon Egg and Cheese Breakfast Bagel Sandwich
Ingredients
- 4 large bagels
- 8 large eggs
- 8 slices American cheese
- 8 strips thick cut bacon
- 4 hashbrown patties
Instructions
- Cook hashbrowns according to package directions. Keep warm.
- While the hashbrowns are cooking, fry the bacon and set onto a paper towel-lined plate.
- Coat a large pan with nonstick cooking spray. Place the pan over medium heat. Beat the eggs, 2 at a time, in a small bowl. Season with salt and pepper.
- Pour beaten eggs into the pan and use a spatula to shape them into an oblong rectangle. Let the eggs cook until they are soft-set. Place two slices of cheese on top of the eggs and let them melt slightly.
- Slice a bagel in half and place the halves down over the beaten eggs. Using a spatula, flip the eggs and bagel over in the pan.
- On the top half, place 2 strips of bacon. (Break the strips into smaller pieces to make them fit). On the bottom bagel slice, place a hashbrown patty.
- Using a spatula, flip the top half of the bagel over the bottom half. Remove bagel sandwich from pan. Enjoy warm.
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