Mini Bagel Breakfast Sandwiches
These Mini Bagel Breakfast Sandwiches pack all the comfort of a deli favorite into adorable, handheld bites. Fluffy scrambled eggs, crispy bacon, and melty cheese nestle perfectly between toasted mini bagels.
They’re ideal for busy weekdays, weekend brunches, or stashing in the freezer for whenever hunger strikes. In just 20 minutes, you’ll have a batch of these irresistible little sandwiches ready to devour!
Variations & Substitutions
You can swap the bacon for Canadian bacon, turkey bacon, or ham slices for a different twist. For a vegetarian version, skip the meat entirely and load up with extra cheese or add some sautéed vegetables.
My personal favorite variation is using everything bagels and adding avocado slices for extra creaminess. You can also experiment with different cheese varieties – pepper jack adds a nice kick, while Swiss brings a more subtle flavor.
Tips & Tricks for Perfect Results
Here’s what I’ve learned from making countless batches: don’t overcook your eggs – they’ll continue cooking slightly when assembled. For the fluffiest eggs, I like to add a splash of milk while whisking.
When toasting bagels, aim for light golden brown – they’ll get more toasting time during final heating. If you’re making a big batch, try cooking eggs in a muffin tin for perfectly portioned rounds. Always let the components cool slightly before assembly to prevent soggy bagels.
Making the Recipe Stand Out
Want to elevate these sandwiches? Try adding a special sauce – I mix mayonnaise with sriracha and smoked paprika for a creamy kick. Fresh herbs like chives or dill mixed into the eggs make a world of difference.
Consider adding crispy elements like fresh arugula or thin-sliced red onion. For an extra special touch, brush the bagel tops with melted butter and sprinkle with everything bagel seasoning before the final heating.
Storage & Reheating
To freeze, let them cool completely, then wrap individually in parchment paper or foil. They’ll keep in the freezer for up to 60 days.
For reheating, you’ve got options: microwave for about 1 minute from frozen (wrapped in a paper towel), or for the best results, thaw overnight in the fridge and then heat in a 350°F oven for 10-15 minutes. The oven method gives you that fresh-made crispiness that we all love.
Mini Bagel Breakfast Sandwiches
Ingredients
- 12 mini bagels split
- 8 large eggs
- 8 slices bacon cut in half
- 8 slices cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F and lightly toast the bagels.
- Cook the bacon until crispy in a large skillet, then remove to paper towels, leaving about 1 tablespoon of bacon grease in the pan.
- Whisk eggs with salt and pepper in a bowl. Pour into the same skillet with bacon grease and scramble until just set.
Assemble the sandwiches:
- Spread cream cheese on bottom halves (if desired)
- Layer with scrambled eggs
- Add bacon pieces
- Top with cheese
- Close with bagel tops
- For immediate serving, pop them in the oven for 10-15 minutes until cheese melts.
