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crispy bacon egg and cheese bagel sandwich with cream cheese and chives

Bacon Egg and Cheese Bagel

A true breakfast hero — smoky crispy bacon, fluffy eggs, melted cheese, and creamy layers of cream cheese all stacked inside a perfectly toasted New York-style bagel. Simple, indulgent, and ridiculously satisfying.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 760
Ingredients Method Notes

Ingredients
  

  • 1 item fresh New York-style bagel
  • 3 slices bacon
  • 3 item large eggs
  • 2 tbsp cream cheese
  • 1 slice cheese preferably American or cheddar
  • item sriracha drizzle; or any hot sauce of choice
  • item chives chopped; small handful
  • item salt to taste
  • item freshly ground black pepper to taste

Method
 

Cook the Bacon
  1.  Start with a cold pan set over medium heat. Lay in your bacon slices and cook until golden and crispy, or to your preferred level of doneness. Transfer to a paper towel-lined plate to drain excess fat.
Toast the Bagel
  1. While the bacon cooks, slice your bagel in half. Toast it in a pan, toaster, or air fryer until golden and slightly crisp. Place the bottom half on a plate, ready for assembly.
Prepare the Eggs
  1.  In a small bowl, whisk the eggs with a pinch of salt and pepper. In the same pan used for the bacon (wipe out most of the fat but leave a little for flavor), pour in the eggs. Let them cook undisturbed until about 80% set — you should have a soft omelet layer.
Fold the Omelet
  1.  Use a spatula to fold two opposite edges toward the center, then fold the remaining sides to form a square shape. Remove from heat when just cooked through.
Assemble the Sandwich
  1.  On the toasted bottom half of the bagel, layer the hot crispy bacon and your slice of cheese. Gently place the warm folded omelet on top.
Finish It Off
  1.  Spread cream cheese on the top half of the bagel, drizzle with sriracha or your favorite hot sauce, and sprinkle chopped chives over the omelet. Close the sandwich with the cream-cheese-coated top half.
Rest and Serve
  1.  Let it rest for 3–5 minutes so the cheese slightly melts and flavors come together. Slice in half if desired — then dig in and enjoy.

Notes

  • Always start bacon in a cold pan — it renders fat evenly and crisps perfectly.
  • Don’t overcook the eggs; they’ll keep cooking from residual heat after folding.
  • For extra flavor, toast your bagel in butter on a pan, not in a toaster or air fryer — it gives a golden, rich crust and extra depth of flavor.
  • Want a spicy kick? Add a few chili flakes into your eggs before cooking.