Cowboy Breakfast Bites
I think this delicious recipe may have originated from Ree Drummond, The Pioneer Woman…I’m not completely sure. What I do know for certain is that my guys immediately fell in love with it and I’ve been making it faithfully ever since!
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My favorite part about breakfast bites, that you’ll love, too, is how easy it is to modify the recipe for your family’s taste buds. I love the kick that the mustard and horseradish give the mix, but you could easily make them without. Do your kids love bacon? Then use bacon! Got leftover steak? Then these on-the-go breakfast treats are for you. Grated cheddar cheese? Pepper Jack? Colby? All you have to do is pile up your bagels, bake on a baking sheet, and grab a hot, hearty breakfast on your way out the door!
Breakfast Bites Can Fill Up Anyone… from the Tiniest Farmhand to the Strongest Cowboy
All of my cowboys love these first thing in the morning as they’re running out to do their chores. They just grab as many as they can hold! Breakfast bites also make a simple afternoon snack or a kid-friendly lunch. Heck, you can even munch in front of the TV- No tray required!
If you’re looking for something to feed a crowd, then Jan’s Sausage, Egg and Cheese Breakfast Casserole is another knockout!
Printable Recipe for Cowboy Breakfast Bites:
Cowboy Breakfast Bites
These Cowboy Breakfast Bites are a great grab-and-go breakfast when you're in a hurry but want something protein-packed and full of flavor! I usually make them with bacon, but any kind of meat that's fully cooked and on hand, such as sausage, Canadian bacon, ham, grilled steak, etc, works great.
- 1 small onion diced
- 1 sweet red bell pepper diced
- 1 jalapeno seeds and membranes removed, minced
- 1-2 tsp. olive oil
- 8-10 slices bacon
- 8 hard-boiled eggs peeled and chopped
- 1 1/2 cups shredded Colby-Jack or Cheddar cheese preferably from Alma Creamery, Alma, KS
- 2/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 1/4 tsp. red pepper flakes
- 1 Tbs. spicy brown mustard
- 1 tsp. grated horseradish
- 1 clove garlic minced
- 1/2 tsp. Worcestershire sauce
- 6 whole wheat or whole grain mini bagels split (may substitute English muffins, if desired)
In a 12" cast iron skillet over medium heat, saute the onion, bell pepper, and jalapeno until softened; let cool slightly.
Cook bacon on a rimmed baking sheet in the oven until browned and slightly crispy; remove the bacon to a paper-towel-lined plate to cool slightly, then crumble or cut the bacon into small pieces and place in a large mixing bowl; add chopped eggs, cheese, mayo, yogurt, mustard, horseradish, garlic, and Worcestershire sauce; gently fold all ingredients together, then season to taste with salt and pepper. Fold in the cooled veggies.
Preheat oven broiler to low and place the rack in the center of the oven .position of the oven. Place the bagel halves onto a baking sheet, dividing prepared egg/bacon mixture evenly, using a 1/4 cup cookie dough scoop to place mixture onto each bagel half. (Use your fingertips to compact mixture slightly and to secure filling on top of each bagel half.)
Place baking sheet into the preheated oven beneath the broiler and broil them for 3-4 minutes, taking care not to burn them, just until filling is hot throughout and cheese is slightly melted.
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