Breakfast, brunch, lunch or dinner – these Bagel Breakfast Sliders are the recipe you need in your life. The simplicity of these delicious – and filling – sliders is what makes it the perfect dish for any meal of the day, any day of the week. By combining some simple ingredients, you can create a beautiful slider that everyone is going to be falling head over heels for.
For these sliders, you need will need some mini bagels. Mini bagels are typically 2-3 inches in diameter. There are several popular varieties available. I used plain bagels and added my own everything seasoning on top. If you can find mini everything bagels, you can omit that step if you like. If you are unable to find mini bagels, I would probably cut regular sized bagels in half. I think using full sized bagels might be a bit much, but it could work as well.
I used bacon and cheddar for these sliders but you could change things up and use some patty sausage or different cheeses – colby jack, gouda, provolone or swiss cheeses would all be tasty in here. You could also use bacon WITH sausage – just be cautious layering things up too tall, you want to be able to take a “best bite” of all the flavors at once.
Last time I made this, I served it with some simple air fried hash brown patty. Do not let the fact that these are technically “sliders”, trick you into thinking that you need three or four of these. Don’t get me wrong – you will want to eat that many, but you probably won’t be able to! If you wanted to lighten things up some, a nice side of fresh fruit would be very good along side these delightful sandwiches.
Now Let’s Get Cookin’!
Bagel Breakfast Sliders
- 1 13×9 Baking Dish
- 12 Mini Bagels plain, split
- 8 oz Whipped Cream Cheese
- ½ lb Bacon cut in half
- 8 Large Eggs
- 1 tsp Salt
- 1 tsp Pepper
- 8 slices Cheddar Cheese
- 2 tbsp Everything Seasoning
- Cooking Spray
- Preheat oven to 350degF
- In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
- Add eggs, salt and pepper to mixing bowl. Whisk until fully incorporated. Once bacon is finished cooking, remove all but one tablespoon of bacon grease. Add eggs to pan. Let cook for 2 minutes before stirring and scrambling for 3 minutes more. Remove from pan.
- Use a toaster to lightly toast the split bagels (about 2 minutes). Spread each side with cream cheese.
- Using cooking oil spray to lightly coat the baking dish. Line out the bagel bottoms in the baking dish. Add eggs evenly over the all of the bagel bottoms. Spread out bacon pieces across top of eggs. Blanket top of bacon with sliced cheddar. Place bagel tops (lining up with bottoms) on top of cheese. Spray lightly with cooking oil and sprinkle with everything seasoning.
- Place in oven and bake for 10 minutes.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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