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4
10 minutes
15 minutes
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Author:Blackstone Products
4 everything bagels, sliced
1 lb (450g) breakfast sausage
4 large eggs
4 slices American cheese
2 tbsp (30g) butter
4 oz (113g) cream cheese, softened
1–2 tsp hot sauce, to taste
Blackstone Lumberjack seasoning
Preheat your griddle to low heat. Add butter and place the bagels cut-side down. Toast until golden, then flip briefly to warm the tops. Remove and set aside.
Increase the heat to medium.
Divide the sausage into 4 equal portions and roll into balls. Place them on the griddle.
Smash each sausage ball flat using a spatula or burger press.
Season lightly if desired and cook for 2 to 3 minutes, until browned on the first side.
Flip the patties, add a slice of cheese to each, and cook until the sausage is fully cooked and the cheese is melted.
In a small bowl, mix the softened cream cheese and hot sauce until smooth and well combined.
Cook the eggs in a little butter. For marble-style eggs, gently swirl the yolk into the whites while they cook.
Assemble the sandwiches by spreading the cream cheese sauce on the bottom half of each bagel, adding a sausage patty, topping with an egg, and finishing with the top half of the bagel.
Serve immediately while hot.
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