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Since Andrew started getting to work at 7AM (or so…), it’s been basically out of the question that I would get up and make him breakfast.

Okay… If we’re being honest, it’s almost always been out of the question that I would get up and make him breakfast. 😂

We are both the kind of people that really need to eat some kind of breakfast. Of course, it’s always better if it’s something more balanced, like eggs and toast, as opposed to something more sugary, like a donut (or three). As good as donuts may taste, they are certainly not good for… well, anything else. 😏

Since he needed breakfast, and I wasn’t going to get up to make it for him (and he certainly wasn’t going to get up early enough to make breakfast), and he needed to eat something, what do you think ended up happening?

Yep. He was spending money on breakfast. Like, McDonald’s and Daylight Donuts. 😎

So I finally just gave myself a little kick in the tail, and took an hour to put together some breakfast sandwiches for him that would be cheaper, healthier, and easier than driving thru somewhere every morning.

Now all he has to do is grab one from the freezer and pop it in the microwave for 45 seconds! 

Today, I want to the recipe for my SUPER easy breakfast bagels with you. What I love about stuff like this is you can customize it however you want to make it fit you and your family’s tastebuds. You can make it as complex or as simple as you want! 


Super Easy Breakfast Bagels

 

INGREDIENTS

For these breakfast bagels, I didn’t want to do anything super complicated, but I also wanted something a little more rounded than just egg and bread.

Bagels (or Biscuits) – I saw these “skinny” bagels at ALDI and decided to give them a try. Sometimes an entire bagel is just too much bread, especially if you’re looking to keep things healthy. These plain bagels did not disappoint! Andrew said he liked them better than the biscuits, which I tried first. 

Using bagels instead of biscuits makes this recipe all the more simple, since you don’t have to bake the breading. Yay!

Egg Patties (Eggs + Milk) – To make 10 sandwiches, I used 6 eggs and 1/4 cup of milk. If you want to make it diet-friendly (keto, Weight Watchers, etc.) you could use just egg whites and a milk substitute.

Cheese – I usually like to use block cheese and just slice or shred what I need, but of course, you could just buy sliced cheese. For these sandwiches, we used a sharp cheddar cheese (we love that sharp taste), but you could use any type of cheese you want! 

Bacon – We LOVE crunchy bacon. We also don’t like the super salty taste of most bacon, so we buy the low sodium kind from ALDI. Sometimes ALDI doesn’t have it, sadly, so I just settle for regular ol’ bacon. Get whatever kind you prefer. 😉 You could also use sausage patties, chicken, or other meat I’m sure.

You can add or take away from what’s inside your breakfast sandwiches – that’s just what we like.


SUPPLIES

Small pan – It’s easiest to cook the egg patties in a small pan, as opposed to a big frying pan.  

Oil (for cooking eggs) – We typically use olive oil for just about everything, including cooking eggs. ALDI has an olive oil spray that we like, but the PAM brand has one also. 

Baking sheet – Before we married, my husband had never had baked bacon. Let me tell you though, once you perfect baking bacon to your desired doneness (crispy, or not so much), I doubt you’ll ever go back to frying it in a pan! It doesn’t shrink as much, and there’s so much less of a mess.

I love my commercial-grade half-sheet pans. There’s just something about them… lol.

Aluminum foil – I always cover my pan with aluminum foil when I bake bacon or anything that’s going to be greasy. That way, I can just peel off the foil (once the grease solidifies), through it away, then put my pan right back in the cabinet!

I also use foil to wrap the sandwiches if I’m going to freeze them.

Egg ring – Have you ever wondered how places get a circle egg patty! Well if you haven’t, I bet you’re wondering now… ðŸĪŠ With an egg ring!

We have a silicone one, but I think I’d like to try out a stainless steel one like this. They take a little practice, but it’s so cool to have a circular egg patty for your sandwiches!

Sharpie – I just use these to label anything I put in the freezer. 

Measuring supplies – I LOVE my glass measuring cup! I like to make egg mixtures in it because then you can easily pour straight from the measuring cup. No extra dishes!

I’ve had mine for several years, and the measuring lines haven’t faded at all. Plus, they are microwave, dishwasher and oven safe. 🎉 


INSTRUCTIONS

First, preheat your oven to 425 degrees for the bacon. Baking bacon is soooo much less mess than frying it on the stove, and if you do it right, it turns out just as good (better, in my opinion). 

While the oven is heating, lay out your bacon in a single row on a baking sheet lined with aluminum foil or parchment paper. (You can skip the lining, but you’re going to have lots of grease to clean if you do. 😉)

Whisk the milk and eggs together to make your egg mixture. You can add salt and pepper if you’d like, but since I was putting bacon on the sandwiches, I didn’t do that.

Once the oven is heated, put your bacon in for 8 minutes if it’s low sodium (thinner) or 10 minutes if it’s regular. Thick cut will need even longer.

While the bacon is cooking, you can work on your egg patties. Make sure to spray your pan with each patty to make sure it doesn’t stick.

Put your egg ring directly onto the pan, and pour about 1/4 cup of the egg mixture into the ring. Do not pop any bubbles that form. I learned that these help your egg patty to stay together. Just trust me.

After about 1 minute, carefully remove the egg ring. I usually lift it up a little on the side to check if the egg patty is ready to be flipped. If little or not egg mixture flows out from underneath the egg ring once it’s lifted, you should be good to go.

Flip the egg patty and cook for about 1 more minute (you can put the egg ring back in place if you’d like, but not necessary. I did for fun!) Repeat for each egg patty.

Once your bacon timer goes off, flip the bacon and bake for another 3-7 minutes, depending on your crispness preference. We like crunchy bacon, especially for sandwiches, so we usually do 5 minutes for low sodium bacon and 7 minutes for regular bacon.

Once the bacon is ready, remove from the baking sheet and place on a paper towel covered plate to remove excess grease. You can pat it dry with a towel, paper towel, napkin, etc. to get even more grease off.

(If you are using biscuits, you will need to bake them now per the packaging instructions.)

Once everything is ready, you can assemble your sandwiches! I put the slice of cheese between the egg and bacon so it melts a little bit. 😆

Store in an airtight container in the fridge for up to 5 days, or wrap in aluminum foil and freeze for up to 3 months (6 months for a deep freeze). Be sure to label with the date and contents, especially if it’s going in the freezer!


RECIPE

Want to save this for later, or print and add to your recipe book? Here’s a PDF version for free! Just click the image and download to your device. â™Ĩïļ

What do you think? Let me know in the comments!