Breakfast Sunrise Bagelwiches

  • Author: The Kitchen Whisperer
  • Yield: 2

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  • 2 bagels, sliced in half
  • 2 large eggs
  • 6 slices, thick cut applewood bacon (or bacon of choice)
  • 1/2 of an avocado (about 8 slices)
  • 46 tablespoon Everything Bagel Cream Cheese Spread *though you can add as much as you’d like


  1. In a cold 12″ round medium skillet add the bacon and turn the heat to medium. Cook the bacon for about 8-10 minutes per side, flipping once. Once cooked, remove from the pan and place on a papertowel lined plate to drain. If baking the bacon, see notes.
  2. Remove all but 2 tablespoon of the bacon grease (save the grease in a small jar and store in the fridge!). If you want picture perfect eggs, remove all of the bacon grease, clean the pan and add about 2 tablespoon of canola oil to the pan
  3. With the pan over medium heat crack both eggs into the pan far enough apart that they don’t touch. If they do just use a spatula to help break the egg connection.
  4. While the eggs are cooking, place the bagels in the toaster and turn it on. Set it to your desired ‘doneness’.
  5. As the eggs are cooking, use a spoon to help ‘spoon’ the grease/oil over the whites of the eggs. Do not get the grease over the yolks else you won’t get a beautiful sunny-side up look. Once the whites are set (not jiggly) then you can spoon a little grease over the yolks. Cook for about 2-3 minutes or until the whites are set.
  6. When the bagel is done, start assembling the bagelwich. On both cut sides of the bagel evenly divide the Everything Bagel Cream Cheese Spread.
  7. On the bottom half of the bagel add the sliced avocado, 3 strips of the bacon per bagelwich and top with the sunny side up egg.
  8. Place the tops of the bagels on top and enjoy!


To bake your bacon, preheat the oven to 375 and line a rimmed baking sheet with foil. Place the bacon on the pan and bake for 15-20 minutes per side or until crisp. Remember, bacon will crisp up more upon cooling. Drain on papertowels.

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