I love breakfast and from time to time I like to mix in a healthy one. This sunrise bagel came as a pleasant surprise providing a light and fresh flavor while allowing me to leave the table feeling satisfied with my morning meal. Give it a try and let me know what you think!
Prep time:
10 min
Cook time:
20 min


  • ½ cup herb & garlic cream cheese
  • 2 tablespoons fresh dill
  • 1 teaspoon black pepper
  • 100 g bacon
  • 2 eggs
  • 2 jalapeno cheddar bagels


  1. Grill the bacon over MEDIUM heat 350F (177C) in a cast iron pan or flat top griddle. Once the bacon is slightly less than crispy, remove it from the grill and save 1 tbsp of bacon grease in a separate container (optional).
  2. In a small bowl mix the herb & garlic cream cheese with finely minced fresh dill and pepper. Dice the bacon strips and add them to the cream cheese mixture. If you chose to save a bit of bacon grease you can now add it to the cream cheese to kick it up a couple of notches, pork butter is delicious! Set the cream cheese to the side.
  3. Cut the bagels in half as you would before toasting them. Place the bagels on the grill or flat top for toasting.
  4. On your flat top griddle or cast-iron pan, crack your eggs and allow them to cook in the BBQ until a sunny side up finish is completed. I find keeping the grill lid closed provides a more even cook.
  5. Once the eggs are thoroughly cooked the bagels should have achieved a golden-brown toasting.
  6. Remove the bagel from the grill and spread the bacon/dill cream cheese to the desired thickness.
  7. Next, place the eggs over the bagel and pop that yoke!

Austin – Boomtown_BBQ