Hot Honey Bacon Egg & Cheese Bagel Sandwiches

The bacon-egg-and-cheese bagel is a New York breakfast classic, built for grabbing on the go. Here, thick-cut bacon, sharp cheddar, and a slick of hot honey bring sweet heat to toasted everything bagels with soft eggs.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 620 cal
• 28g protein
• 48g carbs
• 34g fat
• 3g fiber

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Ingredients

• 4 everything bagels
• 8 slices thick-cut bacon
• 4 large eggs
• 4 sharp cheddar cheese slices
• 2 tbsp unsalted butter
• 3 tbsp hot honey
• 2 tbsp mayonnaise
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 scallions, thinly sliced

Instructions

1. 1Preheat the oven to 375°F and line a rimmed baking sheet with foil. Arrange the bacon slices in a single layer and bake 16–20 minutes until deeply crisp and rendered, flipping once halfway; transfer to a paper-towel-lined plate.
2. 2While the bacon cooks, split the bagels and lightly toast them cut-side up under the broiler or in a toaster until golden at the edges, about 1–2 minutes; keep warm.
3. 3In a large nonstick skillet over medium-low heat, melt butter. Crack the eggs into the pan, season with salt and pepper, and cook sunny-side up or over-easy 3–4 minutes until whites are set but yolks remain jammy; for firmer yolks, cover the pan for the last minute.
4. 4In the last 30 seconds of cooking the eggs, lay one cheddar slice over each egg so it just begins to melt from residual heat.
5. 5Stir the mayonnaise with hot honey in a small bowl to make a quick spicy spread.
6. 6Spread the cut sides of each toasted bagel with the hot-honey mayo. Layer two bacon slices on the bottom half of each bagel.
7. 7Carefully transfer a cheesy egg onto the bacon, drizzle with remaining hot honey, and scatter sliced scallions over the top.
8. 8Cap with the bagel tops, press gently, and serve immediately while the cheese is stretchy and the bacon is still shatter-crisp.