Description
Toast meets party food: chewy bagel halves get piled with a spicy, bacon-studded cream-cheese filling, topped with gooey melted cheese and baked until bubbling. Fast to make, impossible to ignore — perfect for brunch, game day, or snack attacks.
Ingredients
- 5 Bacon slices
- 8 oz. Softened cream cheese
- 1/2 cup Shredded white cheddar
- 1 cup Shredded Monterey Jack (divided)
- 2 Fresh jalapeños, finely chopped
- 1 tsp. Garlic powder
- Kosher salt
- Freshly ground black pepper
- 3 Bagels, halved
- Thin jalapeño rounds for garnish (optional)
Instructions
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Preheat the oven to 350°F. Cook the bacon in a skillet over medium heat until it’s crisp, then transfer to paper towels and chop into small pieces.
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In a mixing bowl, combine the room-temperature cream cheese with the white cheddar, about half of the Monterey Jack, the minced jalapeños, and the garlic powder. Stir until evenly mixed.
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Fold the chopped bacon into the cheesy mixture, then season lightly with salt and a few grinds of black pepper — remember the bacon and cheese add saltiness, so taste as you go.
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Arrange the bagel halves cut-side up on a baking sheet. Spread a generous layer of the cream-cheese mixture on each half, then sprinkle the remaining Monterey Jack over the tops.
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Bake for roughly 10–12 minutes, until the filling is hot and the cheese is melted. If you like a crisper top, broil for 30–60 seconds — watch carefully so it doesn’t scorch.
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Finish with a thin slice of fresh jalapeño on each half for color and a little fresh heat. Serve warm.
Pro tip: chill the cream cheese slightly if it’s overly soft — firmer filling holds up better while baking.
Notes
Want a vegetarian version? Skip the bacon and add a pinch of smoked paprika or a handful of crispy fried onions for that smoky crunch.