Bacon, Egg, and Cheese Bagel w/ Cholula Hollandaise

The ultimate breakfast sandwich, this hearty bacon, egg, and cheese bagel finished off with a rich and creamy Cholula hollandaise sauce is STACKED.

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What you’ll love about this recipe

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• It’s loaded! This is one heck of a sandwich. Smushed between a toasted everything bagel is a scrambled egg patty topped with a couple of slices of cheddar cheese, crispy thick-cut bacon, juicy sliced tomato, a handful of peppery arugula, and finally Cholula hollandaise sauce.
• The Cholula hollandaise! If you’ve ever had the pleasure of chowing down on eggs benedict I’m sure you’re quite aware that hollandaise sauce is absolutely divine. It’s creamy, buttery, and rich. With the addition of a favorite breakfast/brunch hot sauce, Cholula, this hollandaise takes on a slight kick and a little more acid, which pairs beautifully with the other flavors.
• It’s restaurant quality but quite simple! Although it may look like this sandwich up and walked right out of a breakfast/brunch joint, it didn’t. There are several elements but they are all easy to pull off in under 30-minutes.

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Ingredients (+ notes & substitutions)

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• Thick-cut bacon: As always, thick-cut bacon is my go-to when it comes to sandwiches because more bacon is always a win.
• Eggs: For the egg patty as well as the hollandaise sauce.
• Whole milk: Adding milk to the scrambled eggs, makes them both moister and creamier.
• Kosher salt
• Ground black pepper
• Everything bagels: These bagels add all sorts of additional flavors like onion, garlic, and sesame. You could certainly swap ’em out for another variety of bagel like jalapeno cheddar, asiago, or even plain.
• Butter: Used to toast the bagels, for the egg patties, and also for the hollandaise sauce. Unsalted butter is the best choice, however, salted could be substituted. Leave out the added salt in the sauce if you do use salted butter.
• Cheddar cheese: I opted for sharp cheddar cheese but feel free to experiment. An aged white cheddar, pepper Jack, or Havarti would be good, among others.
• Tomato: Although you certainly could, I urge you not to skip the tomato. The juicy freshness really helps balance the rich flavors going on in this bagel breakfast sandwich.
• Arugula: Like the tomato, I suggest you don’t pass over the arugula. These peppery fresh greens are the perfect finishing touch.
• Cholula: Tangy with a bit of heat, this quintessential breakfast hot sauce was the obvious choice for the hollandaise sauce. Although I have only prepared the sauce with the original flavor, I’m sure it would be just as tasty with any of the other varieties.
• Lemon juice: For the hollandaise.

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How to make a bacon, egg, and cheese bagel with Cholula hollandaise (+ tips)

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1. Preheat your oven to 400 degrees. Place the bacon in a single layer on a wire cooling rack atop a baking sheet or on a parchment paper-lined baking sheet then bake for 20-minutes or until brown and crispy.

2. After about ten minutes, whisk together the eggs, milk, salt, and ground black pepper in a liquid measuring cup or a small bowl then set aside.

3. Heat a nonstick skillet over medium heat. Butter the inside of all four bagels. Once it is hot, place the bagels cut side down in the skillet and cook for 1-2 minutes or until browned. You may need to apply a little pressure to the bagels to ensure they toast evenly. You can use your hands to do this but be careful not to burn yourself. Remove from heat and set aside.

4. If needed, wipe the skillet clean with a kitchen or paper towel. Add the butter to the skillet. Once it has melted, swirl the butter around to coat the entire skillet then pour in the egg mixture and cook for 1-2 minutes until the edges are set. Fold half of the egg atop the other half like you would a quesadilla and cook for another 1-2 minutes until cooked through. Remove from heat, slice in half vertically, top each half with two slices of cheddar, and set aside.

5. For the Cholula hollandaise: Add the egg yolks, Cholula, lemon juice, and salt to a blender or use an immersion blender in a deep jar to blend until combined. Use a small saucepan to heat the butter until melted and hot or stick it in the microwave in a liquid measuring cup for one minute. While the blender is running, slowly pour the hot butter in. Once all the butter is incorporated turn off the blender and set it aside.

6. To assemble, layer the bottom half of a bagel with a cheesy egg patty, bacon, arugula, and a slice of tomato. Drizzle with Cholula hollandaise then top with the remaining half of the bagel. Serve warm.

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Storage

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This breakfast bagel sandwich is best enjoyed fresh as hollandaise sauce does not keep well. Leftovers can, however, be stored in an airtight container in the refrigerator for one day. Without the hollandaise sauce, it will keep for up to three days.

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Recommended Products

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More loaded breakfast sandwiches you may like:

• Bacon, Egg, and Cheese Sandwich with Lemon Dill Aioli: This bacon, egg, and cheese sandwich is fresh and hearty making it great for brunch, lunch, or even dinner. It’s loaded with crispy bacon, fried over-easy eggs, melted Havarti cheese, lettuce, tomato, and a homemade lemon dill aioli.
• Breakfast Waffle Sandwich: Making up this decadent savory breakfast waffle sandwich are herby cheesy waffles, juicy sausage, crispy bacon, a yolky fried egg, crisp lettuce, and fresh tomato and avocado.

If you make this bacon, egg, and cheese bagel with Cholula hollandaise I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥