Big Back Breakfast Bagels

22 mins
Serves 1
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Directions

  1. 1Cook bacon - recommended on a tray in the oven - Bake the bacon on 375 for 22 minutes until crispy.
  2. 2Cook hashbrowns per directions - Possibly with bacon.
  3. 3Make scrambled eggs (1 tsp per egg for fluffier eggs - Dan)
  4. 4Season the eggs with some Nature Seasoning Accent, and cover with sliced cheese to melt on top.
  5. 5Cut your bagels in half.
  6. 6Put cream cheese on the bottom half of the bagel.
  7. 7Add bacon to bagel.
  8. 8Add hash browns on top of bacon.
  9. 9Add fluffy cheesy eggs on top of hash browns.
  10. 10In a separate tray, take the top bagel and spray with butter.
  11. 11Toast the top bagel in the oven, possibly on low broil.
  12. 12Place the toasted top bagel on top of the assembled bagel.
  13. 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
Big Back Breakfast Bagels | Clip Recipe