By Amanda Haas
Eggs. Bacon. Cheese. Bagels. Start off the day in an oh so good way, with Traeger’s Bagel Breakfast Sandwich.
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|6 Pieces||thick-cut bacon|
|2 Whole||Everything bagels, sliced|
|2 Slices||Cheese, such as Muenster, Monterey Jack, or cheddar|
|To Taste||kosher salt|
|To Taste||Freshly ground pepper|
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
Make the bacon. Place the bacon slices directly on the grill grates. Close the lid and cook, turning once or twice, until the desired crispness is reached, 8-10 minutes.
6 Pieces thick-cut bacon
Remove the bacon and transfer to a paper towel-lined plate to keep it crispy. Cut the bacon slices in half. Reduce the grill temperature to 350°F and place a 10-inch cast-iron pan on the lowest grill grates. Close the lid and allow the pan to preheat for 10 minutes.
350 ˚F / 177 ˚C
Brush the cut-side of the bagels with 1 tablespoon of melted butter. Place the bagel halves buttered-side down directly on the grill grates and toast for about two minutes until brown.
2 Whole Everything bagels, sliced
Flip the bagels and place a slice of cheese on the 2 bottom halves of bagel slices. Close the lid and allow the cheese to melt, about one minute. Remove the bagels from the grill or place them on the top warming rack.
2 Slices Cheese, such as Muenster, Monterey Jack, or cheddar
Add the remaining tablespoon of butter into the cast iron pan. Add the eggs, season with salt, and pepper, and cook to desired doneness, flipping after a minute if desired.
To Taste kosher salt
To Taste Freshly ground pepper
Remove the bagels and eggs from the grill. To build the sandwiches, place three slices of bacon on top of the cheese-covered bagel slices, then carefully place two eggs on top of the bacon. Top with the remaining toasted bagel slice. Serve immediately. Enjoy!