Bagel Breakfast Sandwich with Egg and Cheese
A butter-toasted bagel holds a soft folded egg omelet patty and melted sharp cheddar. It's a diner-style breakfast sandwich made in one skillet in about 25 minutes.
- Prep
- 10 min
- Cook
- 12 min
- Wait
- 1 min
- Total
- 23 min
- Makes
- 2 sandwiches
Steps
Before you start
- Take the cheese out of the fridge 10 minutes ahead. Room-temperature slices melt faster.
- Split the bagels with a serrated knife before you start so they are ready for the pan.
- Use a nonstick skillet. Folded egg patties release cleanly from it without sticking or tearing.
- Have a plate ready for the toasted bagels and a second plate for assembling.
Whisk the eggs
- Crack the 4 eggs into a medium bowl.
- Add the milk, salt, and a few grinds of pepper.
- Beat with a fork for about 30 seconds, until the mixture is a uniform pale yellow with no streaks of white.
+ Show details− Hide details
Ready when: No visible streaks of egg white remain.
Tip: Don't over-whisk into a foam. Too much air makes the patty puffy and hard to fit in the bagel.
Butter the bagels
- Spread the softened butter evenly over the cut sides of all 4 bagel halves, edge to edge.
- Butter right to the edges so they brown evenly.
+ Show details− Hide details
Ready when: Every cut surface has a thin, even layer of butter.
Toast in the skillet
- Heat the 10-inch nonstick skillet over medium heat for 1 minute.
- Place the bagel halves cut side down and toast for 2 to 3 minutes.
- Transfer them to a plate, toasted side up.
- Wipe out any crumbs with a paper towel and leave the skillet on the burner.
+ Show details− Hide details
Ready when: The cut sides are deep golden brown and crisp at the edges.
Tip: Stay near the pan. Buttered bagels go from golden to burnt in under a minute.
Start the first egg
- Reduce the heat to medium-low.
- Add half of the egg butter (½ tbsp, about 7 g) and swirl until it melts and foams.
- Give the egg mixture a quick stir and pour in half of it (about ⅔ cup / 100 ml).
- Cook undisturbed for 1 minute, until the edges look set.
+ Show details− Hide details
Ready when: The edges are set and the center is still slightly wet and glossy.
Tip: If the butter browns right away, lift the pan off the heat for 20 seconds. The pan is too hot.
Cheese and fold
- Using the spatula, gently pull the set edges toward the center, letting the raw egg run underneath.
- Cook another 30 to 45 seconds, until the surface is mostly set with just a slight shine.
- Lay 2 cheddar slices over one half of the egg.
- Fold the other half over the cheese, then fold in the sides to make a rough square about the size of a bagel.
- Cover with the lid and cook 1 minute to melt the cheese.
- Slide onto a bagel bottom.
+ Show details− Hide details
Ready when: The cheese is fully melted and the egg is set throughout, with no runny egg. It reads 160°F (71°C) in the center.
Tip: Cooking the eggs as a folded patty rather than a scramble keeps the filling neat and bagel-shaped.
Cook the second egg
- Wipe the skillet if any browned bits remain.
- Add the remaining ½ tbsp (7 g) egg butter over medium-low heat and swirl.
- Pour in the rest of the egg mixture.
- Repeat the same cooking, cheese, and folding steps with the last 2 cheddar slices.
+ Show details− Hide details
Ready when: The cheese is melted and the egg is fully set, reading 160°F (71°C) in the center.
Assemble and rest
- Add a few dashes of hot sauce to each egg if you like.
- Top each with a toasted bagel top, toasted side down.
- Let the sandwiches sit for 1 minute so the cheese settles.
- Serve warm.
+ Show details− Hide details
Ready when: The cheese is gooey but no longer sliding out of the sandwich.
Tip: Cut in half on the diagonal with a serrated knife for a cleaner cut.
Good to know
Tips
- Keep the heat at medium-low for the eggs. High heat makes them rubbery and browned.
- Use a 10-inch skillet. It spreads the eggs to roughly the width of a bagel before folding.
- Cooked bacon, sausage, or sliced tomato can be layered under the egg without changing the method.
- Whisk the egg mixture again just before pouring the second portion, because the salt and milk settle.
Make ahead
"Cook the egg patties with the cheese up to 3 days ahead. Cool them completely, then refrigerate in an airtight container. Toast fresh bagels and reheat the patties just before assembling."
Storage & reheating
"Best eaten immediately. Assembled sandwiches keep in the fridge, wrapped tightly, for up to 3 days. To freeze, wrap each one in parchment, then foil, for up to 1 month. Reheat from the fridge in a 350°F (175°C) oven for 10 to 12 minutes. Reheat from frozen for 20 to 25 minutes. A microwave also works: unwrap, wrap in a damp paper towel, and heat for 45 to 60 seconds, but the bagel will be softer."
Substitutions
- sharp cheddar cheese slices → American, Swiss, or pepper jack slices. American melts the creamiest. Use the same number of slices.
- plain bagels → English muffins, brioche buns, or everything bagels. Toast English muffins or buns for 1 to 2 minutes. Everything bagels add extra seasoning, so you may want less salt in the eggs.
- unsalted butter → olive oil or neutral oil. Use the same amount. The flavor will be less rich.
- whole milk → water or half-and-half. Water gives a firmer patty. Half-and-half gives a softer, richer one.
