Bagel Breakfast Sandwiches Recipes

BREAKFAST BAGEL SANDWICH

Steps:

• Place bagel in toaster and toast as desired.
• Over medium heat, fry egg in frying pan.
• Turn off heat but, leave pan on burner.
• Place meat on top of egg and then the cheese on top of the meat.
• Cover with a lid and let the heat melt the cheese.
• Butter toasted bagel.
• Place egg, meat, and cheese pile on one half of bagel and top with the other half.
• Slice in half and enjoy!

BAGEL BREAKFAST SANDWICHES RECIPE

Steps:

• Toast your bagel in a pop up toaster on the bagel setting. Butter the toasted sides with 1 TBS butter and keep warm while you cook the eggs.
• Heat the remaining TBS of butter in a skillet until it begins to foam. Break both eggs into the pan. As soon as the whites are set, break the yolks, and flip over. Season to taste with salt and pepper. (Remember bacon is salty.)
• Layer the bacon rashers on top of one of the eggs. Top with the slice of cheese and then place the remaining egg on top. Leave for a minute or so to melt the cheese.
• Transfer to the bagel bottom and place the top of the bagel on top. Serve immediately or wrap and freeze for another time.

23 BAGEL SANDWICHES WE LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bagel sandwich in 30 minutes or less!

BREAKFAST BAGEL SANDWICHES (OAMC)

Steps:

• Slice each bagel in half.
• Lightly butter each side.
• To cook eggs, lightly grease a mug or small bowl or ramekin; beat eggs in that bowl and microwave 30 seconds; remove egg in one piece and repeat for remaining eggs. Or take Swan Valley Tammi's idea and pre-cook the bacon, chop it up and add it to the eggs. Pour into greased muffin tins. Bake at 400 degrees Fahrenheit for 12 minutes so all 12 egg/bacon 'patties' are done at the same time.
• On the bottom half of the bagel place cooked egg.
• Top each egg with approximately 1 Tablespoon grated cheese.
• Stack bacon on top.
• Complete sandwich with top of bagel.
• Cool slightly; wrap in plastic wrap individually; place in a large labeled zipper freezer bag.
• To serve, remove 1 bagel sandwich from bag and remove wrapping.
• Place upside down in microwave and heat for 30 seconds.
• Place right side up and microwave for 30 seconds more or until heated through. **Time may vary in your microwave**.
• Eat warm.

GRAB & GO BAGEL BREAKFAST SANDWICHES

Steps:

• Toast the bagel in the toaster and set aside.
• Crack the egg into a microwave-safe bowl that's roughly the same diameter of your bagel. Add the salt and pepper. Whisk until beaten well. Place in the microwave and cook on high for 60 seconds or until the egg is cooked through.
• With a spoon, loosen the egg and place it on one half of the bagel. Top with bacon, if using, and cheese.
• Top the bagel with the other half and place in a square of foil. Wrap well, label with a permanent marker, and place in a freezer storage bag. They should keep well for a at least a couple of months.
• To heat and eat, remove sandwich from freezer and unwrap. Wrap a paper towel around the sandwich and microwave for about 45 seconds on high. Turn over and microwave for another 15 seconds until heated through. Microwave ovens vary, so yours may take less (or more) time. Be careful not to overcook.

POTATO BAGEL BREAKFAST SANDWICHES

Steps:

• For the potato bagels: Place the chopped potatoes in a large pot and cover with water. Bring to a simmer and cook until a fork pokes easily into the potatoes; begin checking for doneness at about 10 minutes. Drain, reserving 1 cup of the cooking water in a medium bowl. Rice the potatoes and set aside.
• Add 1/2 cup cool water to the bowl with the hot cooking water; the temperature of the water should even out to warm (105 to 110 degrees F). If it's too cold, microwave it a little; if it's too hot, let it sit for a few minutes to cool. Add the yeast and 1 teaspoon of the brown sugar, give it a little swirl and let it sit until foamy on top, about 5 minutes.
• In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, salt and remaining 2 tablespoons brown sugar. Add the mashed potato, yeast mixture and 4 1/2 teaspoons of the barley malt and mix to form a stiff dough. Knead in the stand mixer until smooth and slightly sticky, adding additional flour if the dough is sticking to the bowl or too sticky to handle, about 5 minutes (or turn out onto a floured surface and knead by hand for 7 to 10 minutes). Transfer to a large oiled bowl, cover with plastic wrap and refrigerate overnight.
• When ready to bake, let the dough sit at room temperature for 1 hour.
• Turn the dough out onto a clean work surface and divide into 12 or 16 equal parts, depending on whether you want larger or smaller bagels. Stretch each part into a smooth ball, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch hole. Cover the bagels with a towel and let rise for 15 minutes.
• Meanwhile, preheat the oven to 450 degrees F; line 2 baking sheets with parchment paper and grease them well with cooking spray.
• Bring a large pot of water to a boil; add the baking soda and remaining 3 teaspoons barley malt. Working with 3 or 4 bagels at a time so as not to crowd the pot, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, lift them out of the water, allowing excess water to drip off, and then transfer them to the prepared baking sheets, spacing them about 2 inches apart. (If making 16 bagels, you will likely need to bake a third pan of bagels, which you can do after the first 2 pans come out of the oven.)
• With a serrated knife, make 3 cuts in a triangular shape on top of the bagels and dust them lightly with flour. Bake the bagels for 10 minutes, then switch racks, rotate the baking sheets 180 degrees and bake until golden brown, 5 to 8 more minutes. Let cool slightly.
• Set aside 9 of the bagels for making the breakfast sandwiches. Cool the remaining bagels fully, then transfer to plastic bags and freeze (slice them before freezing if you'd like, so you can put them directly from the freezer into the toaster). Reheat in the toaster.
• For the baked eggs: Preheat the oven to 400 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper so that wings come up 1 inch off 2 sides.
• Sprinkle the hash browns in an even layer on the bottom of the prepared baking dish. Sprinkle the Swiss cheese in an even layer on top of the hash browns. Whisk together the milk, paprika, salt, eggs, some black pepper and a few shakes of hot sauce if using in a medium bowl. Gently pour the egg mixture over the cheese and hash browns.
• Bake until the eggs are set, about 20 minutes. Allow to cool for a few minutes to allow the eggs to set further. Slice into 9 squares.
• For the sandwiches: Slice the reserved 9 bagels in half. Sandwich one egg square between each bagel with a slice each of cheese and Canadian bacon. If not eating right away, wrap in parchment paper and freeze for up to 3 months. Reheat in the microwave for 1 minute, flip and heat for an additional 1 to 2 minutes until heated through.