Bacon Egg & Cheese Everything Bagel Sandwich

Born in New York bodega culture, the bacon, egg, and cheese sandwich finds a bold home on an everything bagel. Thick-cut bacon and melted cheese meet soft eggs between seed-crusted halves for a quick, satisfying breakfast bite.

Serves 2 · 5 min prep · 15 min cook

Estimate for one serving

• 620 cal
• 32g protein
• 48g carbs
• 34g fat
• 3g fiber

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Ingredients

• 2 everything bagels, sliced
• 4 slices thick-cut bacon
• 4 large eggs
• 2 American or cheddar cheese slices
• 1 tbsp unsalted butter
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• to taste hot sauce or ketchup, optional

Instructions

1. 1Preheat a large skillet over medium heat. Lay the bacon slices in a single layer and cook, flipping occasionally, until deeply crisp and rendered, 8–10 minutes. Transfer to a paper-towel-lined plate.
2. 2Pour off all but bacon fat from the skillet. While the bacon cooks, split and lightly toast the everything bagels until golden at the edges.
3. 3Reduce heat to medium-low. Add the butter to the skillet and swirl to melt. Crack the eggs into the pan; for folded deli-style eggs, gently scramble with a spatula while still slightly wet, or cook sunny-side/over-easy if preferred, about 2–3 minutes.
4. 4Season the eggs with salt and pepper. When the whites are just set and yolks still soft (or scrambled eggs look creamy), drape a cheese slice over each portion of eggs so it begins to melt from residual heat.
5. 5Build each sandwich: bottom bagel half, two slices of crispy bacon broken to fit, the cheesy eggs, and the top bagel half. Press gently so the melting cheese glues everything together.
6. 6Return the assembled sandwiches to the warm skillet for 30–45 seconds per side if you want the cheese fully molten and the bagel edges extra toasty.
7. 7Slice each sandwich in half on the diagonal, add a few dashes of hot sauce if desired, and serve immediately while the egg is still soft and the cheese is stretchy.