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Bacon 'n' Egg Bagels Recipe

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Better than fast-food fare, these savory sandwiches with veggie cream cheese and zesty olives will have mouths watering in the morning. “For a change of pace, prepare them with other cream cheeses or speed things up by using precooked bacon warmed in the microwave,” advise Chris and Jenny Thackray of Corpus Christi, Texas.

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Bacon 'n' Egg Bagels Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

4 bagels, split and toasted
1/2 cup garden vegetable cheese spread
1/2 cup sliced pimiento-stuffed olives
8 bacon strips, halved
4 eggs
4 slices Muenster cheese

Directions

Spread each bagel half with cheese spread. Place olives on bagel bottoms; set aside.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Heat drippings over medium-hot heat. Add eggs; reduce heat to low. Fry until white is completely set and yolk begins to thicken but is not hard.
Place an egg on each bagel bottom. Layer with cheese, bacon and bagel tops. Yield: 4 servings.

Originally published as Bacon 'n' Egg Bagels in Simple & Delicious May/June 2006, p22

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Reviews for Bacon 'n' Egg Bagels (1)

Bacon 'n' Egg Bagels

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Reviewed on Dec. 21, 2009 by nesta85way

I leave out the pimento-stuffed Olives. This recipe has become a favorite at our house, one I often turn to when I can't decide what to fix. We love it! I have fixed it by cooking up the bacon first, and also simply reheated pre-cooked bacon to save time. Using the pre-cooked bacon, it is a standby quick meal at our house.