It all started as a lazy weekend morning experiment. My boys were hungry, I had bagels and bacon on hand, and I wanted something a little more fun than the usual. I made a batch of these mini breakfast bagels, slid them onto a plate, and watched my oldest take his first bite. He looked up and said, “Oh wow, these are good.” That was all the confirmation I needed. They’ve been part of our weekend breakfast rotation ever since!
What I didn’t expect was how well they’d hold up through the week. I make a big batch of mini breakfast bagels on Sunday mornings, enough for breakfast that day and some extra to stash in the fridge or freezer.
A quick reheat in the toaster oven on a busy Tuesday morning and they come out just as good as the day I made them: crispy bagel, melty cheddar, fluffy scrambled eggs, and crumbled bacon in every bite. My boys grab them on their way out the door without a single complaint. That, my friends, is a breakfast win.
This is the kind of recipe that works for everyone. A slow, relaxed weekend morning where you enjoy making them just as much as eating them, or a Sunday meal prep session that kicks off a busy Monday morning.
Either way, once your kitchen fills up with the smell of bacon cooking, you’ll want to make a few extra slices just for yourself!
Why You’ll Love These Mini Breakfast Bagels
Weekend breakfast and weekday meal prep all in one. Make a batch on Sunday and you’ve got a grab-and-go breakfast ready for the first few busy mornings of the week.
The scrambled eggs are something else. Low and slow in plenty of butter, folded with a spatula into large, soft chunks, not tiny crumbles. They finish in the oven and come out perfectly set without being dry or rubbery.
The bagels reheat perfectly. A toaster oven at 350°F (or the oven) for about 10 minutes brings them right back to crispy, melty, delicious. Even better than the microwave by a long shot.
Freezer friendly. Make a double batch and freeze half for up to 2 months. Future you will be very grateful.
Completely customizable. Swap the bacon for diced ham or go meatless with veggies. Change up the cheese. Add hot sauce or everything bagel seasoning. Use whatever bagel variety you love. Everything bagels are an especially good call!
Kid-approved. They hold together beautifully as finger food, which makes them as easy to eat as they are to make.
Ingredients
Mini bagels: I use Thomas’ Plain Mini Bagels, which come pre-sliced and are the perfect size for a two-halves-per-person serving. Everything bagels are my favorite and work really well. Sesame, onion, or whole wheat all work great too.
Unsalted butter: Used two ways – to butter the bagels before toasting, and to cook the scrambled eggs. Don’t skimp on the butter in the skillet. It’s what keeps the eggs rich and prevents them from sticking or cooking too fast.
Eggs: A generous scoop of fluffy scrambled egg on each half. Whisk them well with milk before they hit the pan.
Milk: Whisked into the eggs before cooking for a little extra fluffiness. Heavy cream or half-and-half both work as substitutes and will give you an even richer, fluffier result. Use whatever you have on hand.
Shredded cheddar cheese: Shred your own from a block whenever you can. Pre-shredded has an anti-caking coating that prevents it from getting melty and gooey. In a pinch, pre-shredded works fine. Just know the melt won’t be quite the same.
Thick cut bacon: Cook your bacon however you like (stovetop, oven, or air fryer), then crumble it. Thick cut gives you more substantial, satisfying crumbles than regular bacon. And yes, make a few extra slices for yourself. Your kitchen is going to smell incredible and you deserve a piece or two (or three).
Fresh chives: Snipped with kitchen scissors and added as a garnish right at the end. Green onions work too if you prefer a stronger onion flavor. Both are great in my opinion!
Kosher salt and freshly ground black pepper
How to Make Mini Breakfast Bagels
Preheat and prep. Preheat your oven to 350°F. Line a large baking sheet with parchment paper or foil.
Butter and toast the bagels. Lightly butter each bagel half with melted butter, and place them cut side up about 1 inch apart on the prepared baking sheet. Bake for about 15 minutes until lightly toasted and just starting to turn golden at the edges.
Tip: Don’t skip toasting the bagels before assembling. Pre-toasting the bagels gives them a sturdy base that holds up under the eggs and toppings without going soft in the oven.
Make the scrambled eggs. Whisk together eggs and milk in a large bowl. Melt a generous amount of butter in a skillet. Pour in the egg mixture. Using a spatula, gently fold the eggs as they begin to set. You want large, soft chunks, not tiny crumbles. Do not rush this step and do not over-stir. When the eggs are nearly set but still look slightly soft and gooey, season with salt and pepper and remove from the heat. They will finish cooking in the oven.
Tip: Pulling the eggs off the heat while they still look slightly underdone is the key. They go into a hot oven and will firm up without becoming dry or rubbery.
Assemble. Remove the toasted bagels from the oven. Top each half with a generous scoop of scrambled eggs, then sprinkle with shredded cheddar cheese, and finish with crumbled bacon.
Bake. Return the baking sheet to the oven and bake for about 10 minutes until the cheese is fully melted and the bacon is warmed through.
Garnish and serve. Snip fresh chives over the top with kitchen scissors and serve warm. These are best enjoyed immediately, but they reheat perfectly. Check out the storage and reheating notes below.
Variations Worth Trying
Everything bagels: Swap plain mini bagels for everything bagels. The seasoning adds a bold, savory layer that takes these to a whole other level.
Diced ham: Use diced cooked ham in place of bacon for a slightly different but equally delicious result.
Veggie loaded: Skip the meat altogether and fold diced bell peppers, mushrooms, or chopped baby spinach into the scrambled eggs as they cook.
Cheese swap: Any shredded melting cheese works here. Pepper jack for heat, Swiss for a milder flavor, or a Mexican cheese blend for a fun twist.
Bacon bits shortcut: Real bacon bits (not the imitation kind) work as a time-saving swap on busy mornings. But honestly, is there anything better than freshly cooked bacon?
Finishing touches: A drizzle of hot sauce, a sprinkle of everything bagel seasoning, or a few extra chives on top are all great additions.
How to Serve
As a weekend breakfast spread: Serve on a large board or platter alongside fresh fruit, orange juice, and coffee. They hold together as finger food so no fork needed.
For a brunch gathering: Make a double batch and set them out as a crowd-pleasing, easy-to-grab appetizer-style breakfast. Or for a the morning after your kid’s sleepover. They disappear fast.
As grab-and-go weekday breakfast: Reheat in a toaster oven at 350°F for about 10 minutes. Wrap in foil or parchment and they’re out the door in minutes.
With hot sauce on the side: Set out a bottle of your favorite hot sauce for those who like a little heat with their breakfast.
Frequently Asked Questions
Can I use regular sized bagels instead of mini bagels?
Yes. Mini bagels are ideal for portion control and finger food serving, but regular bagels work just as well for a heartier breakfast. You can use 5 to 6 regular sized bagels and increase the cook time for the assembled bagels by a few minutes. Larger bagels take a bit longer to heat through.
Why do the scrambled eggs need to come off the heat before they’re fully set?
Because they go into a hot oven for another 10 minutes after being placed on the bagels. If you fully cook the eggs in the skillet first, they’ll overcook in the oven and become dry and rubbery. Pulling them off the heat while they’re still slightly soft and gooey means they’ll be perfectly set by the time the cheese is melted and the bagels are done.
Can I make these vegetarian?
Yes! Simply skip the bacon and either leave the bagels as egg-and-cheese, or fold veggies into the scrambled eggs as they cook. Diced bell peppers, mushrooms, or baby spinach all work and add great flavor and color.
Mini Breakfast Bagels
Ingredients
- 10 mini bagels, pre-sliced (Thomas' Plain Mini Bagels recommended)
- 4 Tbsp unsalted butter (divided)
- 10 large eggs
- 3 Tbsp milk
- 5 slices American cheese (each torn or cut into 4 squares, 20 squares total)
- 1½ cups shredded cheddar cheese
- 10 slices thick cut bacon, cooked and crumbled
- fresh chives, snipped with kitchen scissors (for garnish)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or foil.
- Melt 2 tablespoons of the unsalted butter. Lightly brush butter onto each bagel half and place them cut side up about 1 inch apart on the prepared baking sheet. Bake for 12-15 minutes until lightly toasted and just starting to turn golden at the edges.
- While the bagels toast, whisk together the eggs and milk in a large bowl until light and well combined. In a large nonstick skillet over medium-low heat, melt a generous amount of butter (about 2 tablespoons).
- Pour the egg mixture into the skillet. Using a spatula, gently fold the eggs as they begin to set. You want large, soft chunks, not tiny crumbles. Do not rush this step and do not over-stir. When the eggs are nearly set but still look slightly soft and gooey, season with salt and pepper and remove from the heat.
- Remove the toasted bagels from the oven. Place one square of American cheese onto each bagel half. Top with a generous scoop of scrambled eggs, then sprinkle with shredded cheddar cheese and finish with crumbled bacon.
- Return the baking sheet to the oven and bake for 10-12 minutes until the cheese is fully melted and the bacon is warmed through.
- Snip fresh chives over the top with kitchen scissors and serve warm.
Notes
Make ahead:
- Bake the full batch on Sunday for ready-to-reheat breakfasts all week.
- Bacon can be cooked and crumbled up to 3 days ahead and refrigerated.
- Eggs can be scrambled up to a day in advance.
- Assemble and bake fresh for best results, or make the full batch and store.
To store:
- Refrigerate in an airtight container for up to 3 days.
- If stacking in a container, separate layers with parchment or wax paper.
- Add chive garnish fresh when serving rather than storing with it.
To reheat:
- Best method: toaster oven at 350°F (175°C) for about 10 minutes until crispy and heated through.
- Oven method: 350°F (175°C) for about 10 minutes works equally well.
- Microwave: works in a pinch but bagel will lose crispness and become chewy.
Freezing:
- Freeze in an airtight container or freezer bag for up to 2 months.
- Separate bagels with parchment or wax paper to prevent sticking.
- Reheat from frozen at 350°F (175°C) for 15 to 17 minutes, or thaw overnight in the refrigerator and reheat for 10 minutes.
Did You Make This Recipe?
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