Ingredients
Scale
- 6 Plain or Everything Bagels, sliced
- 10 Large eggs
- 1/4 cup Whole milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 6 Fully cooked breakfast sausage patties
- 6 Slices sharp cheddar cheese
- 2 tablespoons Unsalted butter, melted
- 1/2 teaspoon Garlic powder (optional for bagel topping)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch rimmed baking sheet generously with non-stick spray or line it with parchment paper. In a large bowl, whisk together the 10 eggs, milk, salt, and pepper until the mixture is smooth and slightly frothy. Pour the egg mixture into the prepared baking sheet, ensuring it spreads evenly into all corners.
- Place the egg tray in the oven and bake for 12 to 15 minutes, or until the eggs are set and no longer jiggle in the center. While the eggs are baking, place your cooked sausage patties on a small plate and have your cheese slices ready. Once the eggs are done, remove them from the oven and let them cool for 5 minutes. Use a knife or a circular biscuit cutter to cut the egg sheet into 6 even portions that match the size of your bagels.
- Lay out the bagel halves on a clean surface. Brush the insides with a little melted butter mixed with garlic powder. Place one portion of the baked egg on the bottom half of each bagel. Top the egg with a sausage patty, followed by a slice of cheddar cheese. Close the sandwich with the top half of the bagel. If eating immediately, return the assembled sandwiches to the oven for 3-5 minutes to melt the cheese and toast the bagels.
- If you are prepping these for later, let the sandwiches cool completely to room temperature. This is crucial to prevent the bagels from becoming soggy when reheated. Wrap each sandwich tightly in parchment paper or aluminum foil, then place all wrapped sandwiches into a large freezer-safe gallon bag. Squeeze out as much air as possible before sealing and labeling with the date.
- Cook Time: 40 minutes