Cheesy Breakfast Bagel


  1. Cook bacon according to package or buy pre-cooked.
  2. In a mixing bowl whisk together the eggs and the cream.
  3. In a medium sauté pan with on medium-high heat, scramble the eggs until just before all the liquid is cooked. The carry over will finish it.
  4. On 4 toasted bagel bottoms spoon the scrambled eggs on each; top with cheese, bacon and finish with the bagel top.
  5. Serve with fresh fruit.


  • 1 tbsp cream, heavy
  • 4 Heritage Ovens® Bagel(s), Plain, (toasted, split)
  • 5 Nature's Best Dairy® Egg(s)
  • 2 tsp oil, vegetable
  • 4 slices West Creek® Bacon, (cooked, cut in half)
  • 4 slices West Creek® Cheese, Processed White American