VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world ๐ of vintage and modern!!
(Source: Pinterest and Giphy and Spokane word poetry and Pxleyes and WorldArtsMe and ccosg.org and shitterstock and januarycalender2019 and Blingee and quotemaster.org and LinkedIn and google+ photos and Well Done and John Filax video)
(Source: Pinterest and flashyblinkylights.com and Hollywood tattletale.com and Gotlocal Prov.com and austincurbed.com and goshenbrewing.com and Ashland hills.com and LinkedIn and northern quest photo and sales reinvented.com and google+ photos and Matthew pics abc7 video)
Preheat oven to 350° and grease a large baking dish with cooking spray. In a large bowl, beat eggs and milk until light and frothy. Set aside.
In a large skillet over medium heat, cook bacon until crispy. Remove slices from pan to drain on paper towels. Pour out most of bacon fat but leave about 1 tablespoon in the skillet.
Pour egg mixture in skillet then immediately 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.