Classic Bacon, Egg, and Cheese Bagel Sandwich

Why You’ll Love This Recipe

• Golden, toasty bagel + soft-scrambled eggs + crisp bacon + melty cheese: classic deli magic at home.
• Fast and foolproof—on the table in about 20 minutes.
• Flexible: sesame or everything bagels; American or cheddar; add tomato and hot sauce if you like.
• Great for busy mornings and lazy weekends alike.

Grocery List

• Produce: 1 ripe tomato (optional)
• Dairy: Eggs, American or cheddar cheese, unsalted butter
• Pantry: Sesame or everything bagels, thick-cut bacon, hot sauce, kosher salt, black pepper

Full Ingredients

For 2 Sandwiches

• 4 slices thick-cut bacon (about 4 oz)
• 2 sesame or everything bagels, split
• 1 tbsp unsalted butter, softened (for spreading on bagels)
• 4 large eggs
• 2 tsp unsalted butter (for cooking eggs)
• 2 slices American or cheddar cheese (about 1 oz each)
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Optional Toppings

• 4 thin tomato slices (from 1 medium tomato)
• Hot sauce, to taste

Step-by-Step Instructions

Step 1: Get set and prep

Gather all ingredients. Split the bagels and set the softened butter nearby. Slice the tomato if using. Crack the eggs into a bowl.

Step 2: Cook the bacon until crisp

Place bacon in a cold skillet and set over medium heat. Cook, turning occasionally, until deeply golden and crisp, 8–10 minutes. Transfer to a paper towel–lined plate to drain. Keep the rendered bacon fat in the pan only if you plan to use it later; otherwise, discard safely. For an oven option, bake bacon on a lined sheet at 400°F for 14–18 minutes.

Step 3: Toast and butter the bagels

Toast bagels in a toaster on a medium setting until edges are crisp and centers are warm, 2–4 minutes. No toaster? Place cut sides up on a sheet pan and toast in a 375°F oven for 5–7 minutes. While hot, swipe cut sides with the 1 tbsp softened butter so it melts into the crumb.

Step 4: Beat and season the eggs

Whisk the eggs with the kosher salt and black pepper until completely homogenous and slightly foamy, about 20–30 seconds. This aeration gives you light, tender curds.

Step 5: Soft-scramble the eggs

Heat a nonstick skillet over medium-low. Add 2 tsp butter; when just melted and foamy, pour in the eggs. Using a silicone spatula, push eggs slowly from the edges toward the center, forming soft folds. Cook until just set but still glossy and slightly runny, 2–3 minutes. Reduce heat if they’re firming too quickly—gentle heat equals creamy eggs.

Step 6: Melt the cheese on the eggs

Divide the soft-scrambled eggs into two equal mounds in the pan. Top each pile with a slice of American or cheddar. Cover the skillet with a lid (or a sheet pan) to trap steam and melt the cheese, 20–30 seconds.

Step 7: Assemble and serve hot

On each bottom bagel, add a few dashes of hot sauce if using. Slide on the cheesy eggs, top with 2 bacon slices and 2 tomato slices (optional), then crown with the top bagel. Press gently to help the cheese mingle with the bagel. Serve immediately while everything is hot and melty.

Pro Tips

• Use medium-low heat for the creamiest eggs; high heat toughens them quickly.
• Covering the pan for 20–30 seconds melts cheese perfectly without overcooking the eggs.
• Butter the bagel right after toasting so it sinks into the crumb and adds flavor.
• Batch bacon ahead: cook a whole tray at 400°F, then refrigerate and re-crisp in a 350°F oven for 5 minutes.
• Everything seasoning sheds—assemble over the plate to catch tasty seeds for sprinkling.

Variations

• Runny-yolk fried egg: Fry 2 eggs at a time in 1 tsp butter over medium heat, 2–3 minutes, flipping for over-easy if desired.
• Folded diner-style eggs: Beat 2 eggs with 1 tbsp milk; cook as a thin sheet, fold into a neat square, then add cheese.
• Bagel and cheese swaps: Try garlic bagels with sharp cheddar, or plain bagels with classic American for extra melty pull.

Storage & Make-Ahead

Best enjoyed fresh. Cooked bacon keeps 4 days refrigerated; re-crisp at 350°F for 5 minutes. Bagels freeze up to 3 months; slice before freezing for easy toasting. Soft-scrambled eggs don’t store well, but assembled sandwiches can be wrapped tightly and refrigerated up to 1 day or frozen up to 1 month. Reheat from refrigerated at 350°F for 10–12 minutes (loosely wrapped in foil), or from frozen for 20–25 minutes. For a quick single-serve reheat, microwave at 50% power for 60–90 seconds, then toast cut sides briefly to restore texture.

Nutrition (per serving)

Approximate for 1 sandwich with American cheese, tomato, and hot sauce: 610 calories; 32 g fat (14 g sat); 48 g carbs; 2 g fiber; 6 g sugars; 29 g protein; 1,250 mg sodium. Values vary by brand and bagel size.