This breakfast bagel recipe would be great at breakfast, brunch or lunchtime.
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Begin with cooking the bacon in a medium sized non-stick skillet.
Cut the bacon strips in halves, and cook over medium heat until nice and crispy.
Remove the bacon onto a plate lined with paper towels to absorb the fat.
Either clean the bacon skillet or use a new skillet for scrambling the eggs.
Cut the bagels in halves and either place them into the oven to toast, or if you have a bagel toaster you can use that.
While the bagels are toasting make the scrambled eggs.
Break the eggs into a small bowl and use a fork to whip them up.
Put the butter into the skillet and turn on the skillet to medium heat.
Once the butter has just melted, pour in the eggs and use a spatula to stir and scramble them.
(Don't let the butter burn or get brown before you put the eggs in or you will have dark brown scrambled eggs.)
Once the eggs are almost cooked, and this will only take a few minutes, sprinkle on the cheese and put a lid on the skillet. Turn off the heat.
The eggs will cook the rest of the way and the cheese will melt with the heat off.
Take the bagel bottoms, butter if desired, divide the bacon strips onto the buns.
Remove the lid from the scrambled eggs and use your spatula to stir a little.
Season with salt and pepper.
Divide the eggs with melted cheese on top of the bacon.
Place the top onto the bagel and serve right away.