Breakfast Bagel Burgers
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 servings
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 servings
Ingredients
1 stick (8 tablespoons) salted butter, softened
6 everything bagels, split
2 medium yellow onions, halved and sliced
1/4 cup mayonnaise
2 tablespoons yellow mustard
Hot sauce, as needed
Kosher salt and freshly ground black pepper
1 pound bulk hot breakfast sausage
1 pound bulk maple breakfast sausage
12 slices Cheddar
6 large eggs
Directions
- Put a cast-iron skillet over medium-low heat. Butter the cut sides of the bagels. Lay the bagel halves in the skillet butter-side down and toast until golden, 2 to 3 minutes. Set aside.
- In the same skillet, throw in the sliced onions and 1 tablespoon of the butter and cook slowly, stirring occasionally, until the onions are soft and golden, about 20 minutes. Remove to a plate.
- Meanwhile, in a small bowl, mix together the mayonnaise, mustard, some hot sauce and 1 teaspoon each salt and pepper. Set aside.
- Mix together the hot and maple sausage in a medium bowl. Form the mixture into six 1/2-inch-thick patties, slightly bigger than the diameter of the bagels (since the burgers will shrink during cooking).
- Put the same skillet over medium heat, add the sausage patties and fry on both sides until cooked through, 5 to 7 minutes. Top each patty with 2 slices of Cheddar and cover the skillet with a lid to facilitate melting, 1 to 2 minutes.
- In a separate nonstick skillet over medium-low heat, fry the eggs in 1 tablespoon of butter and sprinkle with salt and pepper. Cook until set on one side, then flip and cook the second side to desired doneness.
- Build the sandwiches by spreading the mayo/mustard mix on the bottom half of each bagel, then top with a sausage patty, some caramelized onions and a fried egg. Spread more of the mayo/mustard mix on the top half of the bagels and place on top of the eggs to finish. Serve warm or wrap in foil to transport.
