Close-up of Mini Breakfast Bagel Sandwiches, as seen on The Pioneer Woman, season 30.
Recipe courtesy of Ree Drummond

Mini Breakfast Bagel Sandwiches

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 sandwiches



  1. Heat a griddle over medium heat.
  2. Melt 2 tablespoons of the butter in a nonstick skillet over medium-low heat. Mix the half-and-half, eggs and a good pinch of salt and pepper in a measuring cup. Gently pour the mixture into the skillet. Turn the heat to low, cover and wait until the eggs are set, 4 to 5 minutes.
  3. While the eggs cook, add the sausage patties to one half of the griddle and cook until heated through, about 2 minutes per side. Grease the other half of the griddle with the remaining 2 tablespoons butter. Add the bagels, cut-side down, and toast until golden, 1 to 2 minutes. Remove the bagels and sausage to a board.
  4. Roll the eggs into an omelet to fit the width of the bagels and cut into 4 pieces.
  5. To build, spread 1 tablespoon of chipotle mayonnaise on the bottom half of a bagel. Top with a sausage patty, 1/2 slice of the American and 1/2 slice of the pepper jack cheese. Top with a slice of the rolled omelet, a slice of tomato and a few slices of avocado. Sprinkle some of the everything seasoning over the avocado. Place the other half of the bagel on top. Assemble the other 3 sandwiches, then serve.