The Art of Making Bacon Egg and Cheese Bagels

So, I'm making bacon egg and cheese bagels, they're plump and chewy and loaded with greasy sambal bacon and cream cheesy eggs. Okay, to start, I'm gonna make bacon. I'm baking it because I find it really easy and you get an even crisp all over before I get it in the oven. I'll brush both sides with sambal, I'll get this in the oven at 375 degrees for 25 to 35 minutes while I beat up my eggs.

I'm gonna start with two tablespoons of all-purpose flour, and this is because sometimes when you bake eggs and moisture leeches out of them a little bit of flour goes a long way in holding that moisture all together. I'll gradually whisk in some whole milk just ensuring that the flour gets incorporated smoothly. Okay, and 10 eggs, two teaspoons of kosher salt and black pepper, I'll whisk this together making sure to break up all those yolks. All right, that's good. I've got two eight inch square pans here that I've brushed with butter, and this is so that I can get perfect squares of eggs.

So, full disclosure every time I order a breakfast sandwich at a bagel place I get major fomo that I'm not also getting a scallion cream cheese bagel but I'm gonna scatter cream cheese over the egg and get cream cheese and egg in one sandwich. You really can't have it all oh, it's gonna be so good. And lastly, a few sliced scallions for greenery.

Now that my eggs are ready to go into the oven, they'll bake at 3.75 just like the bacon how convenient. For 20 to 25 minutes until set and then that time I'll get the bagels. I'm using my go-to basil recipe it's just high gluten flour yeast salt brown sugar water and barley malt. Then I proof shape and boil so they're chewy sprinkle with sesame seeds for fun and bake until golden.

Nothing beats a fresh bagel hot out of the oven, you could use a store-bought bagel but I'm going all the way. All right, I'm gonna check on the eggs and bacon now that bacon is looking crisp and the egg is perfectly done. I don't see any brown splotches which is good that's how I know it didn't dry out, I'll get the bacon onto some paper towel I want it to be greasy but not too greasy.

I'll finish the egg with a pinch of flaky salt, the extra hit of salt on top is so good. Assembly time, it's getting real. I'm starting with a piece of foil because my number one rule of breakfast sandwich making is that you've gotta finish it up by wrapping everything up so that the layers can steam and meld together.

I'll slice a bagel in half and start with a layer of American cheese, a square of egg look how nicely it sits on top another layer of cheese some bacon hello oh, the top give it a smash and wrap it on up. Okay, I'll let this do its magic while I get the final touch the ketchup, the real MVP ready for this whoa get a load of those layers.

"WEBVTTKind: captionsLanguage: enso i'm making bacon egg and cheese bagels they're plump and chewy and loaded with greasy sambal bacon and cream cheesy eggs okay to start i'm gonna make bacon i'm baking it because i find it really easy and you get an even crisp all over before i get it in the oven i'll brush both sides with sambal i'll get this in the oven at 375 degrees for 25 to 35 minutes while i beat up my eggs i'm gonna start with two tablespoons of all-purpose flour and this is because sometimes when you bake eggs and moisture leeches out of them a little bit of flour goes a long way in holding that moisture all together i'll gradually whisk in some whole milk just ensuring that the flour gets incorporated smoothly okay and 10 eggs two teaspoons of kosher salt and black pepper i'll whisk this together making sure to break up all those yolks all right that's good i've got two eight inch square pans here that i've brushed with butter and this is so that i can get perfect squares of eggs so full disclosure every time i order a breakfast sandwich at a bagel place i get major fomo that i'm not also getting a scallion cream cheese bagel but i'm gonna scatter cream cheese over the egg and get cream cheese and egg in one sandwich you really can't have it all oh it's gonna be so good and lastly a few sliced scallions for greenery and now these are ready for the oven they'll bake at 3.75 just like the bacon how convenient for 20 to 25 minutes until set and then that time i'll get the bagels i'm using my go-to basil recipe it's just high gluten flour yeast salt brown sugar water and barley malt then i proof shape and boil so they're chewy sprinkle with sesame seeds for fun and bake until golden nothing beats a fresh bagel hot out of the oven you could use a store-bought bagel but i'm going all the way all right i'm gonna check on the eggs and bacon now that bacon is looking crisp and the egg is perfectly done i don't see any brown splotches which is good that's how i know it didn't dry out i'll get the bacon onto some paper towel i want it to be greasy but not too greasy i'll finish the egg with a pinch of flaky salt the extra hit of salt on top is so good assembly time it's getting real i'm starting with a piece of foil because my number one rule of breakfast sandwich making is that you've gotta finish it up by wrapping everything up so that the layers can steam and meld together i'll slice a bagel in half and start with a layer of american cheese a square of egg look how nicely it sits on top another layer of cheese some bacon hello oh the top give it a smash and wrap it on up okay i'll let this do its magic while i get the final touch the ketchup the real mvp ready for this whoa get a load of those layersso i'm making bacon egg and cheese bagels they're plump and chewy and loaded with greasy sambal bacon and cream cheesy eggs okay to start i'm gonna make bacon i'm baking it because i find it really easy and you get an even crisp all over before i get it in the oven i'll brush both sides with sambal i'll get this in the oven at 375 degrees for 25 to 35 minutes while i beat up my eggs i'm gonna start with two tablespoons of all-purpose flour and this is because sometimes when you bake eggs and moisture leeches out of them a little bit of flour goes a long way in holding that moisture all together i'll gradually whisk in some whole milk just ensuring that the flour gets incorporated smoothly okay and 10 eggs two teaspoons of kosher salt and black pepper i'll whisk this together making sure to break up all those yolks all right that's good i've got two eight inch square pans here that i've brushed with butter and this is so that i can get perfect squares of eggs so full disclosure every time i order a breakfast sandwich at a bagel place i get major fomo that i'm not also getting a scallion cream cheese bagel but i'm gonna scatter cream cheese over the egg and get cream cheese and egg in one sandwich you really can't have it all oh it's gonna be so good and lastly a few sliced scallions for greenery and now these are ready for the oven they'll bake at 3.75 just like the bacon how convenient for 20 to 25 minutes until set and then that time i'll get the bagels i'm using my go-to basil recipe it's just high gluten flour yeast salt brown sugar water and barley malt then i proof shape and boil so they're chewy sprinkle with sesame seeds for fun and bake until golden nothing beats a fresh bagel hot out of the oven you could use a store-bought bagel but i'm going all the way all right i'm gonna check on the eggs and bacon now that bacon is looking crisp and the egg is perfectly done i don't see any brown splotches which is good that's how i know it didn't dry out i'll get the bacon onto some paper towel i want it to be greasy but not too greasy i'll finish the egg with a pinch of flaky salt the extra hit of salt on top is so good assembly time it's getting real i'm starting with a piece of foil because my number one rule of breakfast sandwich making is that you've gotta finish it up by wrapping everything up so that the layers can steam and meld together i'll slice a bagel in half and start with a layer of american cheese a square of egg look how nicely it sits on top another layer of cheese some bacon hello oh the top give it a smash and wrap it on up okay i'll let this do its magic while i get the final touch the ketchup the real mvp ready for this whoa get a load of those layers\n"