Copycat Bruegger’s Western Bagel
Make this awesome bagel shop breakfast sandwich at home with the classic combo of bacon, egg and cheese, elevated with peppers, onions and chipotle sauce on a toasty Everything bagel.
Servings: 1
Ingredients
For the chipotle mayo (makes a little over 1 cup)
- 1 cup mayonnaise
- 2-3 chipotle peppers in adobo sauce, minced
- ¼ teaspoon kosher salt
- pinch pepper
For the sandwich (makes 1 sandwich)
- 1 everything bagel
- 1-2 tablespoon chipotle mayo (recipe above)
- 1 egg, beaten
- 1 slice cheddar cheese
- 2 slices bacon, cooked
- 2-3 thin slices fresh green pepper
- 4-5 half inch slices jarred roasted red peppers
- 1 thin slice red onion
Instructions
For the chipotle mayo
- In a medium bowl, whisk together mayo, minced chipotle peppers, salt and pepper. Note: Chipotle peppers can be pretty spicy and also vary in size quite a bit, so I'd recommend starting with less, tasting it, and adding more based on your spice preference.
For the sandwich
- Split and toast the bagel.
- Preheat a small one-egg pan or a skillet with a ring mold (a mason jar lid works!) over medium heat and spray with nonstick spray. Add beaten egg, season with salt & pepper to taste and gently stir to set into a flippable patty. Flip and cook on other side until set. Remove from heat.
- Spread chipotle mayo on both halves of the toasted bagel. On the bottom half of the bagel, layer on the cooked egg patty, cheddar cheese, bacon, green pepper, roasted red peppers and red onion. Close up the sandwich with the top half of the bagel & enjoy!