Breakfast Bagel Recipes

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!

Steps:

• Put a cast-iron skillet over medium-low heat. Butter the cut sides of the bagels. Lay the bagel halves in the skillet butter-side down and toast until golden, 2 to 3 minutes. Set aside.
• In the same skillet, throw in the sliced onions and 1 tablespoon of the butter and cook slowly, stirring occasionally, until the onions are soft and golden, about 20 minutes. Remove to a plate.
• Meanwhile, in a small bowl, mix together the mayonnaise, mustard, some hot sauce and 1 teaspoon each salt and pepper. Set aside.
• Mix together the hot and maple sausage in a medium bowl. Form the mixture into six 1/2-inch-thick patties, slightly bigger than the diameter of the bagels (since the burgers will shrink during cooking).
• Put the same skillet over medium heat, add the sausage patties and fry on both sides until cooked through, 5 to 7 minutes. Top each patty with 2 slices of Cheddar and cover the skillet with a lid to facilitate melting, 1 to 2 minutes.
• In a separate nonstick skillet over medium-low heat, fry the eggs in 1 tablespoon of butter and sprinkle with salt and pepper. Cook until set on one side, then flip and cook the second side to desired doneness.
• Build the sandwiches by spreading the mayo/mustard mix on the bottom half of each bagel, then top with a sausage patty, some caramelized onions and a fried egg. Spread more of the mayo/mustard mix on the top half of the bagels and place on top of the eggs to finish. Serve warm or wrap in foil to transport.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with butter or cooking spray.
• Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon.
• Whisk together the milk, half-and-half, cayenne, eggs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Fold in the sausage, spinach, bagels and 3/4 cup of the provolone, then pour into the prepared baking dish. Dot the top with the cream cheese and sprinkle all over with the everything bagel seasoning and remaining provolone (see Cook's Note).
• Cover with foil and bake for 45 minutes. Uncover and bake until the casserole is puffed, golden brown at the edges and set in the center, about 45 minutes more. Let cool 15 minutes before serving.

Steps:

• Split bagel thins and toast the bagel thins until lightly golden.
• Smear 2 tablespoons whipped cream cheese on each bagel. Top each bagel with a tomato slice, 1 ounce flaked smoked salmon, and capers. Serve immediately.

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.