QiMeal
Breakfast Bagel
Breakfast Bagel · ready in 19 min · 2 servings · 669 kcal per serving · easy · 7 ingredients
A classic American breakfast built for a rushed morning: crisp bacon, tender egg, melted cheese, and a warm toasted bagel with buttery edges.
- Prep
- 5 min
- Cook
- 14 min
- Total
- 19 min
- Serves
- 2
- kcal
- 669
- Difficulty
- easy
Ingredients · 2 servings
- 2Bagel, split
- 4 sliceBacon
- 2Egg
- 2 sliceCheese, sliced
- 1 tbspButter, divided
- 1 pinchSalt
- 1 pinchBlack pepper, ground
Equipment
toaster, stovetop, knife, skillet, spatula, plate, tongs, lid
Instructions
- Mise en place
Gather the bagels, bacon, eggs, cheese, butter, salt, and black pepper with a knife, toaster, skillet, spatula, and plate. · 3 min
What to look for: All ingredients and tools are within reach.
- Toast bagel
Split the bagels, spread the cut sides with half the butter, and toast until the centers are hot and the edges turn golden. · 4 min
What to look for: The bagel edges are golden and lightly crisp.
- Cook bacon
Fry the bacon in a skillet over medium heat until the fat renders and the strips are crisp, then drain briefly on a plate. · 6 min
When it is done: Cook pork to at least 63°C / 145°F if using thick bacon.
- Cook egg
Melt the remaining butter in the skillet, crack in the eggs, season with salt and black pepper, and cook until the whites set. · 3 min
What to look for: The egg whites are opaque and the yolks are still tender.
- Melt cheese
Place 1 cheese slice on each egg, cover the skillet for 1 minute, and let the cheese soften over the warm eggs. · 1 min
What to look for: The cheese looks glossy and begins to slump over the egg.
- Assemble bagel
Layer bacon on each toasted bagel bottom, slide a cheesy egg on top, cap with the other half, and press gently to settle. · 2 min
What to look for: Each bagel is stacked neatly with bacon and melted cheese visible.
- Serve hot
Serve the breakfast bagels hot while the cheese is soft and the toasted edges still have a light crunch. · 1 min
What to look for: The bagels are warm, crisp at the edges, and ready to eat.
Nutrition (per serving)
| kcal | 669 |
|---|---|
| Protein | 36 g |
| Carbohydrates | 53 g |
| of which sugars | 7 g |
| Fat | 36 g |
| of which saturated | 15 g |
| Fibre | 2 g |
| Sodium | 1523 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
- Wrap loosely in foil and warm until the cheese softens and the center is hot.
Ingredient substitutions
Bagel
- Whole wheat bagel: Keeps the classic shape and chew with a nuttier flavor.
Bacon
- Streaky bacon: Use the same number of slices and cook until crisp.
Egg
- Large egg: Use 1 large egg for each bagel.
Cheese
- Cheddar cheese: Gives a sharper flavor while melting well over the egg.
Butter
- Olive oil: Use for the skillet and brush lightly on the bagel before toasting.
Salt
- Fine salt: Use a small pinch because bacon and cheese are already salty.
