Start your day with a delicious Bacon, Egg & Cheese Bagel Breakfast Sandwich! Pick your bagel and top it with morning favorites and hot sauce!
Why We Love a Good Bacon, Eggs & Cheese Breakfast Sandwich
- Bacon, eggs, and cheese with some type of bread is pretty much my idea of breakfast perfection. So it’s no surprise I heart this bagel sandwich a lot.
- This is an easy morning meal that has everything you love about breakfast in each bite. Wrap it in some foil and then you can eat it on the way to school or work.
- This sandwich is SUPER versatile. You don’t have to stick with bacon, American cheese, and hot sauce. I have all kinds of fun ideas below you can play around with.
- You can freeze these sandwiches and then thaw them overnight in the fridge for an easy grab-and-go option in the morning.
Ingredients You’ll Need to Make a Breakfast Bagel Sandwich
MEATS: You can’t go wrong with bacon! You can use regular or thick-cut bacon for this sandwich, just be sure to cook it nice and crispy.
CHEESE: In keeping with the “perfect egg sandwich” vibes (more on that below) we’re using American cheese for that gorgeous meltiness.
BAGELS: My family likes plain or everything bagels for this sandwich, but really you can use any savory flavor you like. Sweet flavors like blueberry or cinnamon swirl are not recommended.
SEASONINGS: Of course, you’ll need some salt and pepper, but we’re kicking things up with some hot sauce and sprinkling on a few chili flakes if you like.
How to Make a Bagel Breakfast SandwichJump to Recipe
STEP 1 Turn your oven to broil on HIGH and set an oven rack in the second position from the top. Cut the bagels in half and place them cut side on a baking sheet. Butter the cut sides and broil until golden brown. Remove the baking sheet from the oven and place a slice of cheese on each bagel bottom.
STEP 2 Place a large skillet over medium heat. Add 1 tablespoon of vegetable oil and once hot, add two eggs to the skillet. Season the eggs with salt, pepper, and chili flakes (if using) and cook for 1 minute. Flip the eggs over and season again. Top one egg with a slice of American cheese, add a splash of water to the skillet, and cover with a lid. Cook for 30 seconds or until the eggs are over medium (set whites and slightly runny yolk).
STEP 3 Place 2 strips of bacon on each bagel bottom and top with the cheesy egg. Then place the other egg on top and add a couple of dashes of hot sauce.
STEP 4 Place the top of the bagel in place and serve immediately. We like to have some fruit or hash browns with this breakfast sandwich, but it’s great as a stand-alone meal too.
Tips & Tricks
- Topping ideas: Top your sandwich with avocado (mashed or sliced), arugula, spinach, red onion, or tomato slices.
- Meat ideas: Swap the meat for sausage patties, Canadian bacon, turkey bacon, or leftover ham.
- Cheese ideas: Change the cheese to Monterey Jack, Pepper jack, cheddar, or Swiss.
- Sauce ideas: Sauce it up with ketchup, pesto, sun-dried tomato pesto, aioli, guacamole, salsa, or hollandaise.
- Keep leftovers in the fridge for up to 3 days or freezer for up to 3 months. To reheat, I suggest wrapping the sandwich in foil & reheating in a 350 degrees F oven until warmed through. Thaw frozen sandwiches in the fridge overnight before reheating.
Bacon, Egg, and Cheese Sandwich FAQ
What kind of sandwich did Harley Quinn eat?
Oh, Harley’s perfect egg sandwich. It’s a thing of beauty. After seeing it on Binging with Babish I had to make my own and here we are.
Harley Quinn’s egg sandwich has “bacon, egg, cheese, and just a dash of hot sauce” except her sandwich comes on a soft, toasted butter roll instead of a bagel. Croissants are highly recommended as a bagel substitute for breakfast prep, but if you have an awesome local bakery see what they have!
What’s on a McDonald’s breakfast bagel?
You can recreate the McDonald’s breakfast bagel using this recipe! Change out the everything bagel for a plain bagel and skip the hot sauce. Boom! McDonald’s used “scrambled” eggs so if you want fully cooked eggs I’d recommend scrambled or over hard on your breakfast bagel.
Other Recipes You May like
- Bacon Pancakes
- Southern Sausage Gravy
- Pork Chilaquiles
- Spinach and Bacon Quiche
- Cheesy Sausage Crescent Roll Breakfast Casserole
Bacon, Egg & Cheese Breakfast Sandwich
- Turn your oven to broil on high. Place an oven rack in the second position from the top.
- Cut the bagel in half and place them cut side up on a baking sheet. Spread about 1/2 tablespoon of butter on the cut side of each bagel half. Place the bagels under the broiler and toast until golden brown.
- Remove the baking sheet from the oven and lay one slice of American cheese onto the bottom half of each bagel. Set aside.
- Place a large nonstick skillet over medium heat and 1 tablespoon of butter. Once hot, add 2 eggs to the skillet and season with salt, pepper, and chili flakes to taste. Cook for 1 minute, flip the eggs, and season again. Add one slice of American cheese over top of one of the eggs. Add a splash of water to the pan and cover. Cook for 30 seconds until the eggs are over medium (set whites and slightly runny yolks). Repeat with the remaining butter, eggs, and cheese
- Place two strips of bacon and then the cheesy egg on top of the bagel bottom before stacking the second egg on top. Add a couple of dashes of hot sauce if desired and finish the sandwich off adding the top of the bagel. Serve immediately.
- Sandwich variations: Top your sandwich with avocado (mashed or sliced), arugula, spinach, red onion, or tomato slices. Swap the meat for sausage patties, Canadian bacon, turkey bacon, or leftover ham. Change the cheese to Monterey Jack, Pepper jack, cheddar, or Swiss. Sauce it up with ketchup, pesto, sundried tomato pesto, aioli, guacamole, salsa, or hollandaise.
- Keep leftovers in the fridge for up to 3 days or freezer for up to 3 months. To reheat, I suggest wrapping the sandwich in foil and reheating in a 350 degrees F oven until warmed through. Thaw frozen sandwiches in the fridge overnight before reheating.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.