Bacon, Egg & Cheese Bagel Sandwiches

Name: Bacon, Egg & Cheese Bagel Sandwiches
Total time: 20 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 4 plain or everything bagels, split; 6 large eggs; 6 slices thick-cut bacon, halved; 4 slices sharp cheddar; 1 tbsp butter; 1 tbsp milk; ¼ tsp garlic powder; salt; pepper; ketchup or hot sauce to serve

BreakfastAmerican comfort20 minServes 4585 kcal32 g protein

The deli-counter BEC at home: a toasted bagel, a soft folded egg, melty cheddar and crisp bacon. Ready in the time it takes to brew coffee.

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Ingredients

4 plain or everything bagels, split
6 large eggs
6 slices thick-cut bacon, halved
4 slices sharp cheddar
1 tbsp butter

From your pantry: 1 tbsp milk, ¼ tsp garlic powder, salt, pepper, ketchup or hot sauce to serve.

Instructions

Lay the bacon in a cold large skillet and cook over medium heat, turning now and then, until crisp, 8 to 10 minutes. Drain on paper towels and pour off all but a thin film of fat.
While the bacon cooks, toast the bagels until golden at the edges.
Whisk the eggs with the milk, garlic powder and a pinch each of salt and pepper.
Melt the butter in the skillet over medium-low heat. Pour in the eggs and let them set for 30 seconds, then gently push them toward the center until just set but still glossy, about 2 minutes. Fold into a rough rectangle and cut into 4 pieces.
Lay a slice of cheddar on each warm egg portion so it starts to melt, then stack on the bagel bottoms with 3 half slices of bacon each. Close up and serve with ketchup or hot sauce.

Tip: Pull a little of the soft bread out of the top half of each bagel so the filling sits snugly and the sandwich is easier to bite.