1 1/2cupsshredded Colby-Jack or Cheddar cheese, preferably from Alma Creamery, Alma, KS
1/3cupplain Greek yogurt
1/4tsp.red pepper flakes
1Tbs.spicy brown mustard
8mini whole wheat or whole grain 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 and reserve.
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.
In a large mixing bowl, add cooked bacon, 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 reserved veggies.
Preheat oven broiler to low and place the rack in the center of the oven position. Place the bagel halves onto a baking sheet. Using a 1/4 cup cookie dough scoop, place some of the prepared egg mixture onto each bagel half. Use your fingertips to compact mixture slightly and to secure filling on top of each bagel half.
Place the baking sheet into the preheated oven beneath the broiler and broil the bagel bites for 3-4 minutes, taking care not to burn them, cooking just until the topping is hot throughout and cheese is slightly melted. Serve at once. May cool and store in the refrigerator and reheat later as needed.