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Andrew Fowler

Mini Bagel Breakfast Sliders

Print Recipe
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; butter an 8-inch square dish. Whisk eggs, milk, and pepper; add ham and dried roasted pepper.
  2. Bake in dish 20 to 24 minutes until set and center reaches 165°F. Rest 5 minutes; cut into eight rectangles about 2 by 4 inches.
  3. Meanwhile, toast cut mini-bagel faces in a dry skillet 1 to 2 minutes per batch, keeping outer crust soft. Divide Fontina into eight equal portions.
  4. Fold each egg rectangle into a 2-inch square on a bottom bagel. Add one cheese portion; close.
  5. Place all eight in a baking dish; loosely cover with foil. Bake at 350°F for 5 to 7 minutes until cheese melts. Remove foil before serving two per person.