Creamy Bacon Cheddar Bagels

ByCole Matthews
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Why make this recipe

Creamy Bacon Cheddar Bagels are the perfect snack or breakfast option. This recipe combines the crispy goodness of bagels with creamy cheese and the irresistible flavor of bacon. It’s easy to make and satisfies your cravings in no time. Plus, who can resist warm melted cheese?

How to make Creamy Bacon Cheddar Bagels

Ingredients:

  • 4 bagels
  • 4 slices of cheddar cheese
  • 4 slices of cooked bacon
  • 1 cup cream cheese
  • 1 tablespoon chives (optional)
  • Salt and pepper to taste

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. Cut the bagels in half and place them on a baking sheet.
  3. Spread a generous layer of cream cheese on each half.
  4. Place a slice of cheddar cheese on top of the cream cheese.
  5. Crumble or chop the cooked bacon and sprinkle it evenly over the cheddar cheese.
  6. Season with salt, pepper, and chives if using.
  7. Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.
  8. Serve warm and enjoy!

How to serve Creamy Bacon Cheddar Bagels

Serve these bagels warm right out of the oven. They are a great choice for breakfast or as a delicious snack during the day. You can enjoy them alone or pair them with a fresh salad or some fruit for a light meal.

How to store Creamy Bacon Cheddar Bagels

If you have leftovers, store them in an airtight container in the refrigerator. They are best eaten within a day or two. You can reheat them in the oven to restore the melty cheese texture, or use a microwave if you’re in a hurry.

Tips to make Creamy Bacon Cheddar Bagels

  • Make sure the cream cheese is at room temperature for easier spreading.
  • Use your favorite bagel variety for a unique twist.
  • For more flavor, add some garlic powder or hot sauce to the cream cheese before spreading.

Variation

You can easily switch up the toppings. Consider using different types of cheese like pepper jack or Swiss. For extra veggies, add sliced tomatoes or jalapeños on top before baking.

FAQs

1. Can I use veggie bacon instead of regular bacon?
Yes, veggie bacon will work well and still give a nice flavor.

2. Can I make these bagels ahead of time?
You can prepare the bagels with toppings and store them in the fridge for a quick bake in the morning.

3. How long will they last in the fridge?
They are best within 1-2 days, but can last up to 3 days in the fridge.

Now, enjoy making these delicious Creamy Bacon Cheddar Bagels and treat yourself!

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Creamy Bacon Cheddar Bagels

  • Author: admin
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Omnivore
Print Recipe

Description

Creamy Bacon Cheddar Bagels are a perfect snack or breakfast option, combining crispy bagels, creamy cheese, and irresistible bacon flavor.

Ingredients

Scale
  • 4 bagels
  • 4 slices of cheddar cheese
  • 4 slices of cooked bacon
  • 1 cup cream cheese
  • 1 tablespoon chives (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cut the bagels in half and place them on a baking sheet.
  3. Spread a generous layer of cream cheese on each half.
  4. Place a slice of cheddar cheese on top of the cream cheese.
  5. Crumble or chop the cooked bacon and sprinkle it evenly over the cheddar cheese.
  6. Season with salt, pepper, and chives if using.
  7. Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.
  8. Serve warm and enjoy!

Notes

Ensure cream cheese is at room temperature for easier spreading. You can use different cheese varieties or add veggies for extra flavor.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bagel half
  • Calories: 350
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 40mg

Keywords: bagels, bacon, cheddar cheese, cream cheese, breakfast, snack

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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