Bagel Breakfast Sliders
¼ cup milk
8 slices bacon – cooked crisp
Freshly ground black pepper
2 tablespoons finely chopped chives
10 mini bagels, halved
Cream cheese, softened
1 ½ cups shredded sharp Cheddar cheese
4 tablespoons butter, melted
2 teaspoons dried onion
2 teaspoons granulated garlic
2 teaspoons sesame seeds
2 teaspoons poppy seeds
Preheat oven to 350 degrees and grease a large baking dish with cooking spray. In a large bowl, beat eggs and milk until light and frothy. Set aside.
Pour egg mixture into a heated well buttered skillet and turn down heat to medium-low. Stir occasionally with a spatula or wooden spoon. When the eggs are nearly set, season with salt and pepper and stir in chives. Remove from heat.
Spread cream cheese onto the bottom halves of the bagels then place in greased baking dish, side by side. Spread egg mixture over bagels then crumble cooked bacon on top. Sprinkle with cheddar then add the bagel tops. Brush with bagel tops with melted butter and sprinkle with dried onion, granulated garlic, sesame seeds, and poppy seeds.
Bake until the bagels are toasty and the cheese has melted, about 10 minutes. Serve warm.