Bagel Breakfast Sliders (Print Version)
# Ingredients:
→ Egg Mixture
01 -
8 eggs
02 -
1/4 cup milk
03 -
Kosher salt
04 -
Freshly ground black pepper
05 -
2 tablespoons finely chopped chives
→ Protein
06 -
8 slices bacon
→ Bagel Ingredients
07 -
10 mini bagels, halved
08 -
4 tablespoons cream cheese, softened
09 -
1 1/2 cups shredded Cheddar cheese
→ Topping
10 -
3 tablespoons butter, melted
11 -
2 teaspoons dried onion
12 -
2 teaspoons granulated garlic
13 -
2 teaspoons sesame seeds
14 -
2 teaspoons poppy seeds
→ Others
15 -
Cooking spray, for pan
# Instructions:
01 -
Preheat oven to 350°F (175°C) and grease a large baking dish with cooking spray. In a large bowl, beat eggs and milk until light and frothy. Set aside.
02 -
In a large skillet over medium heat, cook bacon until crispy. Remove slices from pan to drain on paper towels. Pour out most of the bacon fat, leaving about 1 tablespoon in the skillet.
03 -
Pour the egg mixture into the skillet and immediately turn the heat to medium-low. Stir occasionally with a spatula or wooden spoon. When the eggs are nearly set, season with salt and pepper, and stir in chives. Remove from heat.
04 -
Spread cream cheese onto the bottom halves of the bagels and place them in the greased baking dish, side by side.
05 -
Layer the scrambled eggs evenly across the bagels, followed by the bacon slices. Sprinkle shredded Cheddar cheese over the top.
06 -
In a small bowl, mix melted butter with dried onion, granulated garlic, sesame seeds, and poppy seeds. Brush this mixture over the tops of the bagels.
07 -
Bake in the preheated oven for 15 to 20 minutes, or until the cheese is bubbly and the bagels are golden brown. Serve warm.