Ingredients
Scale
- 12 mini bagels (everything, plain, or sesame)
- 10 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices of sharp cheddar cheese
- 10–12 slices of cooked bacon or breakfast sausage patties
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch rimmed baking sheet or line it with parchment paper to prevent sticking. Slice all 12 mini bagels in half horizontally. Place the bottom halves of the bagels onto the prepared sheet pan, nestled closely together in a 3×4 grid.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and frothy. Pour the egg mixture into a separate, well-greased rimmed baking sheet (roughly the same size as your bagel grid). Bake the eggs for 12-15 minutes or until they are set and no longer jiggle in the center. Once cooked, remove from the oven and let cool slightly.
- Carefully slide the sheet of baked eggs onto the waiting bagel bottoms. If the egg sheet is larger than the bagels, trim the edges with a knife. Layer the cooked bacon slices or sausage patties evenly over the egg sheet. Place the slices of cheddar cheese over the meat, ensuring full coverage.
- Place the bagel tops over the cheese layer. In a small bowl, mix the melted butter with garlic powder. Brush the tops of the bagels generously with the seasoned butter. Cover the pan loosely with aluminum foil and bake for 10 minutes. Remove the foil and bake for an additional 5 minutes to let the cheese bubble and the bagel tops turn golden brown.
- Remove the pan from the oven and sprinkle with fresh parsley if desired. Use a sharp serrated knife to cut between the bagels, separating them into individual sliders. Serve immediately while the cheese is melty and the bagels are warm.
- Cook Time: 40 minutes