Ingredients
Scale
- 6 Plain or Everything bagels, sliced in half
- 8 Large eggs
- 1/2 cup Milk (whole or 2%)
- 8 oz Cream cheese, softened to room temperature
- 10 slices Bacon, cooked and crumbled
- 1 1/2 cups Shredded sharp cheddar cheese
- 2 Green onions, thinly sliced
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Butter, melted
Instructions
- Step 1: Preparation and Egg Mixture: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or spray it generously with non-stick cooking spray. In a medium bowl, whisk together the eggs, milk, salt, and pepper until the mixture is well combined and slightly frothy. Stir in the sliced green onions and half of the crumbled bacon. Pour the egg mixture onto one half of the prepared sheet pan. If your pan is very large, you can create a foil “dam” to keep the eggs in a rectangular shape that matches the bagel sizes.
- Step 2: Baking the Components: Arrange the bagel halves cut-side up on the empty half of the sheet pan. Lightly brush the bagel tops with the melted butter to help them brown. Place the sheet pan in the oven and bake for 12 to 15 minutes, or until the eggs are fully set and the bagels are lightly toasted. Remove the pan from the oven carefully. Use a spatula to spread a generous layer of softened cream cheese onto each of the toasted bagel halves while they are still warm.
- Step 3: Assembly and Final Melt: Cut the baked egg sheet into six equal squares. Place one egg square onto the bottom half of each bagel. Sprinkle the remaining bacon crumbles and the shredded cheddar cheese over the eggs. Return the open-faced bagels to the oven for another 3 to 5 minutes, just until the cheddar cheese is bubbly and completely melted. Top with the other bagel half, or serve them open-faced for a beautiful presentation. Serve immediately while the cheese is gooey and the bagels are warm.
- Cook Time: 35 minutes