Big Back Breakfast Bagels
Directions
- 1Cook bacon - recommended on a tray in the oven - Bake the bacon on 375 for 22 minutes until crispy.
- 2Cook hashbrowns per directions - Possibly with bacon.
- 3Make scrambled eggs (1 tsp per egg for fluffier eggs - Dan)
- 4Season the eggs with some Nature Seasoning Accent, and cover with sliced cheese to melt on top.
- 5Cut your bagels in half.
- 6Put cream cheese on the bottom half of the bagel.
- 7Add bacon to bagel.
- 8Add hash browns on top of bacon.
- 9Add fluffy cheesy eggs on top of hash browns.
- 10In a separate tray, take the top bagel and spray with butter.
- 11Toast the top bagel in the oven, possibly on low broil.
- 12Place the toasted top bagel on top of the assembled bagel.
- 13Put a little razzle dazzle butter and parsley on top.
Ingredients
- 1 pkg Hickory Smoked Bacon
- Eggs
- 6 slices Colby-Pepperjack Cheese
- 1 pkg Everything Bagels
- 1 pkg Whipped Cream Cheese (Chive/Onion)
- Hash Browns
- Butter
- Parsley for Taste
- Morton's Nature's Seasons
Equipment
bacon dishskillet
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