Bee Sting Bagel
Published
Published
Take your breakfast game up a notch with this sweet and savory bee sting bagel. Layered with creamy eggs, crispy bacon, jalapeño cream cheese, and scallions on a toasted sesame bagel, then drizzled with hot honey for a hit of sweet heat. This bakery-style breakfast sandwich is quick to make, packed with bold flavor, and perfect for weekend brunch or an upgraded weekday breakfast.
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Take a basic bacon, egg, and cheese bagel up to level 11 with the addition of creamy jalapeno and scallion cream cheese, and a drizzle of hot honey. Each bite has a perfect balance of creamy, salty, and that sweet heat is what ties the whole sandwich together. Don’t worry, a bee sting bagel doesn’t hurt – it’ll just have you in a state of shock from how good it is!
Helpful Tips
- Cook the eggs low and slow. Keep the heat moderate and avoid over-stirring so the eggs set into a soft, tender layer that stays cohesive instead of breaking apart.
- Dice the jalapeño very finely. Smaller pieces distribute the heat evenly, giving you gentle spice in every bite without any overpowering chunks.
- Lightly toast the bagels. A quick toast adds structure and warmth, but over-toasting can make the bagel dry once the fillings are added.
- Go easy on the hot honey at first. A little goes a long way. You can always drizzle on more after tasting to get the sweet-heat balance just right.
Bee Sting Bagel
Ingredients
- 4 slices bacon, cut in half
- 4 oz. cream cheese, softened
- 2 scallions, finely diced
- 1 tbsp very finely diced jalapeno
- coarse salt
- black pepper
- 2 sesame seed bagels, split, toasted
- 2 large eggs
- 1 tbsp heavy cream
- 1 tbsp unsalted butter
- 2 Kraft American cheese singles
- 2 tbsp hot honey
Instructions
- Bake or air fry the bacon until crispy. Drain on paper towels.
- In the meantime, in a medium mixing bowl, combine the cream cheese, scallions, and jalapeños. Season with a bit of salt and fresh cracked black pepper.
- Spread the cream cheese mixture on both cut sides of the bagels.
- In a medium bowl, beat the eggs with the heavy cream until light and pale in color.
- In a large nonstick skillet over medium heat, melt butter until it coats the whole pan and just starts to foam. Add eggs. Using a spatula, gently nudge cooked egg edges toward the center of the skillet, tilting the skillet so runny eggs move toward the edges. Cook, maintaining a mostly undisturbed, thin layer of egg (sort of like a crepe), until just set, 1 to 2 minutes. Season with salt and pepper.
- Top the eggs with the cheese slices. Reduce the heat to low, cover, and cook until the cheese is just melted, about 2 minutes more.
- Divide cheesy eggs and crispy bacon among 2 bagel halves. Drizzle with the hot honey. Close with the remaining bagel halves. Enjoy!
Video
Notes
- Add arugula or microgreens for freshness.
- Make it less spicy by skipping the jalapeño and using mild honey.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Bee Sting Bagels Step by Step
Gather all the ingredients together.
Cook the bacon: Bake or air fry 4 slices bacon, cut in half, until crispy, then transfer to paper towels to drain.
Bake: Preheat oven to 400°. Spread bacon in a single layer on a foil-lined baking sheet, making sure not to overlap. Place on the middle rack and bake for about 25 minutes or until crispy.
Air fry: To air fry bacon, place the bacon in the air fryer basket in a single layer, not overlapping. Prevent grease splatter and smoking (optional): If you have a regular air fryer with a basket, place a little water in the chamber underneath the basket. If you have an air fryer toaster oven, use a drip tray or a piece of foil under the crisper tray. Air fry at 350 degrees for 8-11 minutes until crispy.
Make and spread the jalapeno cream cheese: While the bacon cooks, add 4 oz. softened cream cheese, 2 finely diced scallions, and 1 tbsp very finely diced jalapeño to a medium mixing bowl. Season lightly with coarse salt and freshly cracked black pepper, then stir until well combined. Spread the cream cheese mixture evenly over both cut sides of 2 split, toasted sesame seed bagels and set aside.
Cook the egg layer: In a medium bowl, whisk 2 large eggs with 1 tbsp heavy cream until the mixture is light and pale in color. Heat a large nonstick skillet over medium heat and melt 1 tbsp unsalted butter, swirling until it coats the pan and just begins to foam. Pour in the egg mixture, then use a spatula to gently nudge the cooked edges toward the center while tilting the pan so uncooked eggs flow to the edges. Cook the eggs mostly undisturbed into a thin, crepe-like layer until just set, about 1 to 2 minutes. Season lightly with salt and black pepper.
Melt the cheese: Place 2 Kraft American cheese singles over the eggs, reduce the heat to low, cover the skillet, and cook until the cheese is just melted, about 2 minutes more.
Build the sandwich: Divide the cheesy eggs and crispy bacon evenly among the bottom halves of the prepared bagels.
Drizzle and serve: Drizzle with 2 tbsp hot honey, and close with the remaining bagel halves before serving. Enjoy!
Serving Suggestions
I love serving these bee sting bagels fresh and warm, when the cheese is still melty, and the hot honey soaks into the bagel just a bit. They’re perfect on their own for a hearty breakfast or weekend brunch. I’ll sometimes pair them with fresh fruit, corned beef hash, or sheet pan pancakes if I’m making them for a crowd. If I’m hosting brunch, I’ll slice them in half and add them to a breakfast spread with chocolate chip coffee muffins so everyone can grab and go.
How to Store Leftovers
These bee sting bagels are best enjoyed fresh, but leftovers can be stored if needed. Wrap assembled bagels tightly in foil or plastic wrap and refrigerate for up to 2 days. For best results, reheat them wrapped in foil in a 325°F oven or air fryer until warmed through so the bagel stays soft and the filling heats evenly. If you want to make them ahead, store the bacon, egg, and cream cheese mixture separately in airtight containers in the refrigerator, then assemble just before serving for the best texture.
More Sweet and Savory Breakfast Recipes to Try
- Hash Brown Egg Casserole
- Morning Glory Muffins
- Skillet Breakfast Hash
- Strawberry Shortcake Scones
- Jam Puff Pastry Rolls
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
