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Bacon ‘n’ Egg Bagels

Better than fast-food fare, these savory sandwiches with veggie cream cheese and zesty olives will have mouths watering in the morning. “For a change of pace, prepare them with other cream cheeses or speed things up by using precooked bacon warmed in the microwave,” advise Chris and Jenny Thackray of Corpus Christi, Texas.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 4 bagels, split and toasted
  • 1/2 cup garden vegetable cheese spread
  • 1/2 cup sliced pimiento-stuffed olives
  • 8 bacon strips, halved
  • 4 large eggs
  • 4 slices Muenster cheese


  • Spread each bagel half with cheese spread. Place olives on bagel bottoms; set aside.
  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Heat drippings over medium-hot heat. Add eggs; reduce heat to low. Fry until white is completely set and yolk begins to thicken but is not hard.
  • Place an egg on each bagel bottom. Layer with cheese, bacon and bagel tops.

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