Mini Breakfast Bagels
Mini breakfast bagels loaded with fluffy low-and-slow scrambled eggs, melty cheddar cheese, and crumbled thick cut bacon — toasted golden and ready in about 30 minutes. Make a batch on Sunday and you've got a warm, satisfying breakfast the whole family will love all week long.
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.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.