Breakfast · Tested at home

Open Face Baked Breakfast Bagels

Name: Open Face Baked Breakfast Bagels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 bagel halves
Ingredients: 2 bagels, split; 2 tablespoons mayonnaise; 1 tablespoon sriracha; 4 large eggs; 1 tablespoon heavy cream; 1/4 teaspoon garlic powder; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 slices cooked bacon; 1 cup shredded cheddar cheese; Chopped green onions, for serving, optional

These open face breakfast bagels layer sriracha mayonnaise, softly scrambled eggs, bacon, and melted cheddar onto toasted bagel halves. They are rich, crisp, and easy to customize with vegetables or a different cooked breakfast meat.

Jump to ingredients ↓Start cooking ↓

Turn up the heat

Let’s cook.

Heat the oven to 400°F and arrange the bagel halves cut side up on a lined sheet pan.
Stir the mayonnaise and sriracha together. Spread the mixture over the bagel halves.
Whisk the eggs, cream, garlic powder, salt, and black pepper. Cook them in a nonstick skillet over medium low heat until softly scrambled and still slightly glossy.
Divide the bacon and eggs among the bagel halves. Top with the shredded cheese.
Bake for 7 to 9 minutes, until the cheese is melted and the bagel edges are crisp. Finish with green onions, if desired.

Options & Variations

Serving Ideas

Storage

Recipe Notes

From Justin’s kitchen

Do not fully cook the eggs in the skillet because they continue cooking in the oven. Other cooked breakfast meats or sautéed vegetables can replace the bacon.