Tim Hortons Bagel BELT Copycat Sandwich Recipe

Why You’ll Love This Recipe

• All the classic BELT flavors—smoky bacon, a just-set fried egg, juicy tomato, and crisp lettuce—on a warm toasted bagel.
• Simple pantry ingredients and reliable, exact times for foolproof results.
• Optional quick garlic aioli adds a café-style upgrade in under a minute.
• Wrap-and-go method keeps it warm and portable, perfect for busy mornings.

Grocery List

• Produce: Lettuce (romaine or green leaf), 1 ripe tomato, 1 small garlic clove, 1 lemon
• Dairy: Eggs (2 large), unsalted butter
• Pantry: Bagels (2), bacon (4 slices), mayonnaise, salt, black pepper, neutral oil (optional)

Full Ingredients

For the Sandwiches (makes 2)

• 2 bagels (everything or multigrain), split
• 4 slices bacon (about 4 oz / 115 g)
• 2 large eggs
• 2 crisp lettuce leaves (romaine or green leaf), washed and dried
• 1 medium ripe tomato, sliced into 4–6 slices (about 1/4 inch thick)
• 2 tbsp mayonnaise or garlic aioli (see below)
• 2 tsp unsalted butter or neutral oil (for frying eggs)
• 1/4 tsp kosher salt, divided
• 1/8 tsp freshly ground black pepper

Quick Garlic Aioli (optional)

• 2 tbsp mayonnaise
• 1 small garlic clove, finely grated or mashed to a paste
• 1 tsp fresh lemon juice
• Pinch kosher salt

For Wrapping & Serving

• 2 sheets parchment paper, about 12 x 12 in (30 x 30 cm)
• 2 sheets aluminum foil, about 12 x 12 in (30 x 30 cm)
• Paper towels (for draining bacon)

Step-by-Step Instructions

Step 1: Prep produce and preheat for bacon

Rinse and dry lettuce leaves. Slice the tomato into 1/4-inch rounds; set on a plate and lightly season with a pinch of salt and black pepper. Preheat the oven to 400°F with a rack in the middle if baking bacon. Line a rimmed sheet pan with foil for easy cleanup and set a rack inside if you have one.

Step 2: Cook the bacon until crisp

Lay bacon slices on the prepared sheet. Bake at 400°F for 12–16 minutes, until deep golden and crisp. Transfer to a paper towel–lined plate to drain. Skillet alternative: place bacon in a cold skillet and cook over medium heat, flipping occasionally, 8–10 minutes until crisp. Drain.

Step 3: Make the quick garlic aioli (optional)

In a small bowl, stir together mayonnaise, grated garlic, lemon juice, and a pinch of salt. Let stand 5 minutes to mellow while you cook the eggs. This adds a café-style flavor that complements the smoky bacon and tomato.

Step 4: Toast the bagels

Toast bagel halves to medium-golden, 2–3 minutes in a toaster or under a broiler, cut side up. For extra richness and a moisture barrier, lightly butter the cut sides while warm (optional).

Step 5: Fry the eggs for sandwich-friendly texture

Heat a nonstick skillet over medium heat. Add 2 tsp butter or oil. Crack in the eggs and season with a pinch of salt and pepper. For a less-messy, portable sandwich, pierce the yolks and cook 2–3 minutes until edges set and bottoms are golden, then flip and cook 30–60 seconds more until yolks are set (over-hard). Prefer a soft yolk? Cook over-medium, flipping once and cooking until yolks are slightly jammy.

Step 6: Assemble the BELT

Spread 1 tbsp mayonnaise or garlic aioli on the cut side of each bagel top and bottom. On each bottom half, layer in this order: lettuce (acts as a barrier), seasoned tomato slices, fried egg, and 2 slices of bacon. Cap with the top half of the bagel and press gently.

Step 7: Wrap for a warm, take-along breakfast

Place each sandwich on a sheet of parchment. Fold in the sides, then roll tightly. Wrap again in foil to lock in heat. Let rest 2–3 minutes to meld flavors and slightly steam the interior—just like a café hand-off. Sandwiches stay pleasantly warm for up to 30 minutes.

Pro Tips

• Layer lettuce under tomato to prevent soggy bagels; mayo on both cut sides also creates a moisture barrier.
• For extra flavor, fry eggs in 1 tsp reserved bacon fat (reduce butter accordingly).
• Season the tomato slices lightly—salt draws out sweetness and boosts juiciness.
• Use a rack when oven-baking bacon so fat drips away and slices stay flat and crisp.
• If adding cheese, place it on the hot egg so it melts without overcooking the bacon.

Variations

• Cheesy BELT: Add 1 slice sharp cheddar or American to each sandwich.
• Spicy Aioli: Stir 1 tsp sriracha or hot sauce into the mayo or aioli.
• Healthier Swap: Use turkey bacon and a whole-grain bagel; keep yolks jammy for a creamier feel without extra sauce.

Storage & Make-Ahead

Cook bacon up to 4 days ahead; refrigerate and re-crisp at 350°F for 5 minutes or in a skillet 1–2 minutes. Mix aioli up to 3 days ahead. Assemble and wrap sandwiches just before eating for best texture; they stay warm up to 30 minutes. Not freezer-friendly due to lettuce and tomato; instead, freeze baked bacon and bagel halves separately and assemble fresh.

Nutrition (per serving)

Approximate for 1 sandwich with mayo (no cheese): 560 calories; 30 g fat (9 g sat); 49 g carbs; 3 g fiber; 24 g protein; 1060 mg sodium. Estimates vary by bagel size, bacon cut, and exact toppings.