Best Breakfast Bagel
Crispy hash browns, smoky bacon, melted cheese and a toasted bagel - this easy breakfast bagel recipe is quick, satisfying and totally addictive.
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Ingredients
- 1 white bagel
- 2 slices smoky streaky bacon good quality
- 2 hash browns frozen
- 20 grams cheddar grated
Instructions
- Heat the oven to 200 degrees Celsius, then cook the hash browns for about 20 minutes until crisp and nearly done. (The crisper the better for this recipe).
- Add the bacon to the hash brown tray and cook for a further 4 minutes. Keep an eye on the bacon - you want it to be slightly crisp but not burned.
- Remove the bacon and hash browns from the oven. Slice the bagel in half and spread the grated cheese over the cut sides.
- Put the bagel in the oven, cheese side up, for about 3 minutes until warmed and the cheese is starting to melt.
- To make, place the hash browns on top of the bottom bagel slice. Put the bacon on top of that, then top with the final bagel half. Ketchup optional (and, I think, unnecessary!)
Nutrition Facts
Best Breakfast Bagel
Amount per Serving
Calories
555
% Daily Value*
Fat
26
g
40
%
Saturated Fat
10
g
63
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
49
mg
16
%
Sodium
983
mg
43
%
Potassium
214
mg
6
%
Carbohydrates
57
g
19
%
Fiber
2
g
8
%
Sugar
0.1
g
0
%
Protein
21
g
42
%
Vitamin A
217
IU
4
%
Vitamin C
0.2
mg
0
%
Calcium
163
mg
16
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Variations & Ideas
- Add an egg: Fried or poached, for that glorious runny yolk moment.
- Cheese swap: Try mozzarella for stretch, Red Leicester for colour, or a mix for both.
- Make it spicy: Add chilli flakes, sriracha, or a spoon of chipotle mayo.
- Go veggie: Use veggie bacon or swap for grilled mushrooms and halloumi.
- Breakfast sandwich twist: Use English muffins instead of bagels — same principle, new texture.
- Cook your hash browns properly. Golden means flavour — don’t pull them early.
- Warm your bagel, don’t toast it hard. You want the inside to stay soft.
- Cheese goes on both sides. It keeps the structure and acts as edible glue.
- Assemble fast. The heat from the bacon will finish melting the cheese.
