Breakfast Bagel Sandwich 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!

OUR BEST 25+ BAGEL SANDWICH RECIPES (+BAGEL GRILLED CHEESE)

Steps:

• Cut the bagels in half.
• Layer the cheeses over one-half of a bagel.
• Top with the second bagel half.
• Melt butter in a skillet.
• Use a sandwich press.
• Grill for 3 minutes on each side.

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.

MINI BREAKFAST BAGEL SANDWICHES

Steps:

• Heat a griddle over medium heat.
• Melt 2 tablespoons of the butter in a nonstick skillet over medium-low heat. Mix the half-and-half, eggs and a good pinch of salt and pepper in a measuring cup. Gently pour the mixture into the skillet. Turn the heat to low, cover and wait until the eggs are set, 4 to 5 minutes.
• While the eggs cook, add the sausage patties to one half of the griddle and cook until heated through, about 2 minutes per side. Grease the other half of the griddle with the remaining 2 tablespoons butter. Add the bagels, cut-side down, and toast until golden, 1 to 2 minutes. Remove the bagels and sausage to a board.
• Roll the eggs into an omelet to fit the width of the bagels and cut into 4 pieces.
• To build, spread 1 tablespoon of chipotle mayonnaise on the bottom half of a bagel. Top with a sausage patty, 1/2 slice of the American and 1/2 slice of the pepper jack cheese. Top with a slice of the rolled omelet, a slice of tomato and a few slices of avocado. Sprinkle some of the everything seasoning over the avocado. Place the other half of the bagel on top. Assemble the other 3 sandwiches, then serve.

AVOCADO AND EGG BREAKFAST SANDWICH

Steps:

• Toast sliced bagel in a toaster until golden brown.
• While the bagel is toasting, heat oil in a frying pan over medium heat and add egg. Pan-fry until set, 3 to 4 minutes.
• Mash avocado (a fork will do the job nicely!) in a medium bowl; sprinkle with salt and black pepper.
• Spread 1 tablespoon cream cheese on each toasted bagel half. Top with mashed avocado and egg, and add more salt and pepper if desired.

EASY BAGEL-EGG SANDWICH

Steps:

• Crack egg into a small, nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Meanwhile, toast bagel.
• Spread ketchup on both sides of the toasted bagel. Add fried egg to the lower half, season with chile-lime seasoning, salt, and pepper, and add top half.

YUMMY AND PRETTY HEALTHY BREAKFAST BAGEL SANDWICH

Steps:

• Slice and pan fry mushrooms.
• In a bowl, beat the eggs and then add the feta cheese, mushrooms, and garlic and mix well. Put this mixture in a preheated, greased small skillet. You want to use a small skillet, like an omlette skillet so the mixture cooks thick. Cover and let cook on medium to medium-high heat.
• Meanwhile, cut your bagels and toast them. Add cream cheese to your liking.
• Check on the eggs. The egg mixture is pretty thick, so I've found I've needed to lift the edges to let the runny stuff flow underneath to make sure the entire thing cooks through. Once the bottom side starts getting brown, use a spatual and flip the entire thing over. You may need to use two spatulas, but I was able to flip mine with little difficulty. Cover and cook the other side.
• Once egg mixture is fully cooked, remove from skillet and cut in pieces. Place stategically on bagels and cut in half. Serve while warm. Enjoy!