The sheet-pan egg method makes a batch fast. Wrap individually and reheat in a couple of minutes — a real upgrade from yogurt and granola.
Ingredients
- 12 bagels, split
- 12 eggs
- ¼ cup milk
- ¾ tsp salt, ¼ tsp pepper
- 1 tsp Smokehouse rub (optional)
- 12 cheese slices
- 12 portions smoked meat (bacon, sausage, or ham)
Instructions
- Preheat oven to 350°F. Line a 9x13 pan with parchment. Whisk the eggs with the milk, salt, pepper, and rub; pour into the pan.
- Bake ~16 minutes until just set. Cool, lift out, and cut into 12 squares.
- Lightly toast the bagel cut sides — this keeps the sandwiches from getting soggy in the freezer.
- Build each: bagel bottom, egg square, cheese, smoked meat, bagel top. Wrap each in foil or parchment and freeze.
Make-Ahead & Storage
Freeze wrapped up to 1 month. Bagels reheat best from frozen wrapped in foil in a 350°F oven for 20–25 minutes, or microwave 1.5–2 minutes then pop the bagel in the toaster to bring back some crispness.
Notes
Mix up the protein across the batch — do four bacon, four sausage, four ham — so you don't get bored. The Smokehouse rub works well right in the egg mix.