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I've been saving my weekend brunches for years with these filling mini bagel breakfast sliders. They're so good for keeping a hungry family happy or wowing friends without much work. You'll get all those yummy breakfast tastes in cute, easy-to-hold bites.
The first time I whipped up these bagel sliders was for surprise guests who dropped by for brunch. Seeing everyone's happy faces as they munched on these tiny sandwiches made me put them into my regular cooking lineup.
Ingredients
- Mini bagels: The small size works perfectly as sliders and they're chewy enough to hold all the fillings
- Eggs: These form the base of our sliders, giving you protein and that warm morning feeling
- Bacon: Gives a crispy, smoky taste that works amazingly with the soft eggs
- Cream cheese: Acts as a tasty shield to keep bagels from getting mushy plus adds a nice tangy richness
- Cheddar cheese: Gets all gooey when heated and brings a sharp taste that goes great with eggs and bacon
- Milk: Helps make the eggs softer and fluffier
- Chives: Add fresh, green flavor that cuts through the richness
- Seasoning mix: Turns plain bagels into everything bagels without any fuss
Step-by-Step Instructions
- Prepare the Oven and Dish:
- Get your oven hot at 350°F and spray your baking dish really well with cooking spray. Don't miss any spots or your bagels might stick and tear when you try to serve them.
- Beat the Eggs:
- Grab a big bowl and mix your eggs and milk hard until they look foamy. This puts air in them so they'll be fluffier. Keep beating for at least a full minute to get the best texture.
- Cook the Bacon:
- Put a big pan on medium heat and lay out bacon pieces with space between them. Cook until they're as crispy as you like, usually about 5-7 minutes, flipping now and then. Put them on paper towels to drain but keep about a spoonful of the bacon grease in the pan.
- Scramble the Eggs:
- Pour your egg mix into the pan with the bacon fat and turn the heat down to medium-low right away. Gentle heat keeps eggs from getting tough. Stir every so often with a spatula, using wide movements to make big soft chunks. When eggs are nearly done but still a bit wet, add salt and pepper and mix in the chives.
- Assemble the Base Layer:
- Smear plenty of soft cream cheese on each bagel bottom. This cream cheese stops the bagels from getting soggy. Put these bagel bottoms next to each other in your greased dish, making them fit snugly.
- Layer the Fillings:
- Put some scrambled eggs on each cream-cheesed bagel. Break up bacon pieces to fit and put them on the eggs. Sprinkle cheddar cheese over all sliders, making sure to cover them well.
- Add Bagel Tops and Seasoning:
- Put the bagel tops over the cheese. In a small bowl, mix melted butter with dried onion, garlic powder, sesame seeds and poppy seeds. Brush lots of this mix over all bagel tops to make them golden, crunchy and extra tasty.
- Bake to Perfection:
- Cover your dish with foil and bake for 10 minutes. Then take off the foil and bake 5 more minutes until the cheese is all melty and tops are golden brown. The covered time helps melt the cheese while the uncovered time makes the bagel tops just right.
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Dried onion in the topping mix is my hidden trick in this recipe. I found it by chance when I ran out of fresh onions one morning and now I actually like it better. The flavor spreads more evenly and you don't get that sometimes sharp taste of raw onion.
Make-Ahead Options
You can totally prep these bagel breakfast sliders ahead of time. Just put everything together the night before, wrap it tight with plastic, and keep it in the fridge. Next morning, let it sit out for about 15 minutes while your oven heats up, then bake it like normal but add around 5 more minutes to the covered baking time. Or you can fully bake them, let them cool down, and wrap each one in foil. They warm up great in a 300°F oven for about 10 minutes or just 30 seconds in the microwave.
Creative Variations
What makes these breakfast sliders so great is how easy they are to change up. Want a southwest flavor? Throw in some chopped green chilies and use pepper jack instead of cheddar. Going for Mediterranean? Try feta, spinach and sun dried tomatoes. Got vegetarian friends? Skip the bacon and add cooked mushrooms and spinach instead. Feeling fancy? Use smoked salmon, capers and dill in place of bacon. Whatever mix you try, keep using cream cheese on the bottom since it stops the bagels from getting soggy.
Serving Suggestions
These sliders work fine as a meal by themselves, but adding some sides makes everything better. Fresh fruit, especially berries or orange slices, gives a nice bright contrast. A simple green salad with light dressing balances out the richness. For brunches, put out different dips like maple syrup, hot sauce or avocado cream. I love putting them on a big wooden board so people can grab their own, which makes everything feel casual and friendly - just right for weekend get-togethers.
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Dig into these tasty bagel breakfast sliders as the star of your weekend brunch or as a fast, filling weekday meal!
Frequently Asked Questions
- → Can I prep these sliders earlier?
Definitely! Put the sliders together the night before and keep them in the fridge. Bake fresh when ready to serve for the best taste.
- → What can I swap for bacon?
You can switch things up—try sausage, ham, or sautéed veggies like spinach or mushrooms instead.
- → Are full-sized bagels okay to use?
Sure, regular bagels work too! Just adjust the fillings so they don't overflow.
- → How do I stop the bagels from getting wet?
Make sure to drain any extra grease or liquid from the eggs and bacon before putting them together.
- → What's the best way to warm up leftovers?
Pop the sliders in the oven at 350°F for 10-15 minutes to get them warm and crispy again. It’s better than a microwave!