1bageleverything, onion, plain, or cheese bagels are best
Cook bacon by laying out 3 slices on a large sautee pan. Cook until bacon shrinks in size and looks darker in color, about 5 minutes. Carefully flip over and cook another 2-3 minutes, or until it reaches your desired crispiness.
Remove bacon and place on a plate with a paper towel to soak up excess grease. Set aside
While bacon is cooking, slice 1-2 slices of tomato into about ¼ thick slices, wash 1-2 leaves of lettuce and set aside. Slice bagel in half and toast to your preference. Smear about 1 ounce of cream cheese on one or both bagel slices. Place 3 slices of bacon on bottom side of the bagel, breaking off bacon if it extends off the bagel, and place that piece back in the middle of the bagel.
Fold lettuce over in half to better fit on bagel, or cut it in half down the middle. Top bacon with lettuce. Then place 1-2 slices of tomato on top of lettuce. Slice bagel down center and eat immediately. Serve with green salad or fresh fruit if desired.
Cook eggs, pancakes, chard/beet greens, or other veggies in your bacon grease.
Use romaine, iceberg, green leaf, or red leaf lettuce in this recipe.
I usually buy Neufchatel cheese instead of regular cream cheese. It has less fat than regular, and tastes just the same to me. It may also be marketed as ⅓ fat cream cheese.
Everything, onion, plain, and cheese bagels are great in this recipe.