Mini Breakfast Sandwiches

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  • Serves: 3 Servings
  • Prep Time: 10 mins
  • Cooking: 5 mins
  • Total Time: 15 min

Saturday morning breakfasts are a 2-3 hour time where Christina and I get to kick back and enjoy our favorite brunch dishes, sip on our favorite coffees, listen to music, relax and spend quality time together. Saturday mornings (and well into early afternoons) are a great time to rejuvenate after a long, hard, week of work. We savor these mornings. Not only do we get to enjoy each others' company, but I always get to make my favorite breakfast - Breakfast Bagels. (They're so good that Christina asks for a bite every time). Perfection of breakfast all packed into a bagel, it's brilliant and so incredibly tasty. Also, since you will most likely have leftover Canadian bacon slices, you should try making Easy Eggs Benedict.



Slice your bagels in halves and toast them until lightly brown.

While the bagels are toasting, heat your skillet to medium. Lightly spritz olive oil or put a little bit of butter in the pan. Crack your three eggs onto the skillet (be sure that they do not touch- it's ok if they do, but it's better if they don't). When the eggs are cooked enough to be flipped without them falling apart, flip them over and make sure to break the yolks so they get cooked too. We don't want yolk oozing out of our bagels when we bite into them! Add salt and pepper to taste.

Mini Bagels and Toppings

Once they are cooked through, remove them from the pan and place your bacon on the same skillet to brown your bacon. Take 1 slice of each bagel and place your egg, bacon, and gouda cheese on top. Place in the oven for about 2-3 minutes or until the cheese melts. Take out, let cool and enjoy!

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