Everything Bagel Egg & Cheese Breakfast Sandwiches

Serves 4 · 8 min prep · 12 min cook

Ingredients

• 4 everything bagels
• 6 large eggs
• 3 tbsp whole milk
• 4 sharp cheddar cheese slices
• 2 tbsp unsalted butter
• 2 tbsp mayonnaise
• 1 tsp hot sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives
• 4 optional cooked bacon strips

Instructions

1. 1Split the bagels and toast them cut-side down in a dry 12-inch skillet over medium heat for 2–3 minutes until golden and crisp at the edges; set aside on a plate.
2. 2In a medium bowl whisk the eggs, milk, salt, and pepper until fully blended and slightly frothy, about 30 seconds. Stir in the chopped chives.
3. 3Melt butter in the same skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed 20 seconds until the edges just begin to set.
4. 4Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan so uncooked egg fills the gaps. Continue this soft-scramble motion for 2–3 minutes until the eggs are mostly set but still glossy and custardy.
5. 5Divide the soft scrambled eggs into four equal piles in the pan. Lay one cheddar slice over each pile, cover the skillet, and cook 45–60 seconds until the cheese just melts.
6. 6Stir mayonnaise and hot sauce together in a small bowl. Spread a thin layer on the cut sides of every bagel.
7. 7Build each sandwich: bottom bagel, cheesy egg pile, optional bacon strip if using, and top bagel. Press gently so everything holds together.
8. 8Serve immediately while the cheese is stretchy and the bagel is still warm, or wrap tightly in foil for grab-and-go weekday mornings.