Wholesome Bagel Breakfast Sliders (Print version)
Whole wheat mini bagels layered with baked eggs, spinach, turkey bacon, cream cheese, and cheddar for a hearty breakfast slider tray.
# Ingredients:
For the egg layer
01 -
8 large eggs
02 -
1/2 cup (120 ml) egg whites
03 -
1/4 cup (60 ml) low-fat milk
04 -
2 cups (60 g) baby spinach, finely chopped
05 -
2 tablespoons chopped fresh chives
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon fine salt
08 -
1/4 teaspoon black pepper
09 -
Nonstick cooking spray or 1 teaspoon olive oil, for the baking dish
For the sliders
10 -
12 mini whole wheat bagels, split
11 -
4 oz (115 g) light cream cheese, softened
12 -
6 slices sharp cheddar cheese, halved
13 -
8 slices turkey bacon, cooked crisp and cut to fit
14 -
1 tablespoon melted butter or olive oil
15 -
1 tablespoon everything bagel seasoning
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish and line a rimmed sheet pan with parchment if you want easier cleanup for the assembled sliders.
02 -
Whisk the eggs, egg whites, milk, spinach, chives, garlic powder, salt, and pepper until evenly combined. Pour into the prepared baking dish and bake for 12-15 minutes, until just set in the center.
03 -
Let the egg layer rest for 5 minutes. Cut it into 12 even squares so each slider gets one piece.
04 -
Place the bottom halves of the mini bagels on the sheet pan. Spread each with a thin layer of cream cheese, then add a half slice of cheddar.
05 -
Top each bagel bottom with one egg square and a piece of turkey bacon. Add the bagel tops and press gently so the sliders sit flat.
06 -
Brush the tops with melted butter or olive oil and sprinkle with everything seasoning. Bake for 8-10 minutes, until the cheese melts and the bagels are warm. Serve hot.
# Good to know:
01 -
Best served warm right after baking.
02 -
Egg layer and bacon can be prepared up to 2 days ahead.
03 -
Refrigerate leftovers for up to 4 days.