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two closed plain mini bagel breakfast sliders on an ordinary plate, arranged as one intact mini sandwich and both matching halves of the second mini sandwich, with folded baked egg sheets containing tiny ham and roasted-red-pepper pieces and melted Fontina visible inside the cut halves, without loose filling or garnish
Rachel Kim

Mini Bagel Breakfast Sliders

Bake the ham and roasted pepper into a thin egg layer, then fold the cut rectangles to fit the mini bagels. That keeps the filling in one piece when someone picks up a slider, instead of leaving loose pepper strips and ham cubes on the plate. Fontina melts between the warm folded eggs and bread during a short final bake. Two sliders make a useful breakfast portion, but the small size also makes them easy to put out for people eating at different times. Use actual mini bagels, because a full-size bagel cut into quarters won’t hold the filling the same way.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 plain mini bagels about 2 1/2 inches across, split
  • 6 large eggs
  • 1/4 cup whole milk
  • 4 oz fully cooked ham finely diced
  • 1/2 cup jarred roasted red peppers drained, dried and finely chopped
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter for the baking dish
  • 4 oz Fontina cheese sliced

Method
 

  1. Heat oven to 350°F and butter an 8-inch square baking dish. Whisk eggs, milk and pepper, then stir in diced ham and dried roasted pepper.
  2. Pour into the dish and bake for 20 to 24 minutes until set and 165°F in the center. Rest for 5 minutes, then cut into eight rectangles, each about 2 by 4 inches.
  3. Meanwhile, toast the cut mini-bagel faces in a dry skillet for 1 to 2 minutes per batch, keeping the outside crust soft. Divide Fontina into eight equal portions.
  4. Fold each egg rectangle in half to make a 2-inch square and put on one mini-bagel bottom. Add one cheese portion and close with the top.
  5. Set all eight sliders in a baking dish, cover loosely with foil and bake at 350°F for 5 to 7 minutes until the cheese melts. Serve two per person, removing the foil before bringing the dish to the table.