Ingredients:

  • 6 large eggs (about 300 g, out of shell)
  • 1/4 cup (60 ml) whole milk
  • 1/4 tsp (1.5 g) kosher salt
  • 1/4 tsp (0.5 g) black pepper
  • 1 tbsp (14 g) unsalted butter
  • 12 mini bagels (about 450 g), split horizontally
  • 4 oz (115 g) cream cheese, softened (1/2 cup)
  • 8 oz (225 g) sharp cheddar, shredded (about 2 cups)
  • 4 oz (115 g) turkey ham, thinly sliced (about 8 slices)
  • 6 slices thick-cut turkey bacon (about 6 oz / 170 g), cooked crisp and crumbled
  • 2 tbsp (28 g) unsalted butter, melted
  • 2 tsp (6 g) everything bagel seasoning
  • 3 tbsp (45 ml) pure maple syrup
  • 1 tsp (5 g) Dijon mustard

Instructions:

  1. Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment.
  2. Split the mini bagels horizontally. Place the bottom halves cut side up on the lined baking sheet. Set the tops aside, cut side up.
  3. Spread the softened cream cheese evenly over the cut side of each bottom half, with no bare patches.
  4. Sprinkle about half of the cheddar (about 115 g) over the cream cheese.
  5. Cook the thick-cut turkey bacon in a large nonstick skillet over medium heat for 8 to 10 minutes, turning once, until deep golden and crisp at the edges. Drain on paper towels, then crumble.
  6. Wipe out the skillet, leaving a thin film of bacon fat if you want extra flavor. Warm the turkey ham over medium heat for 1 to 2 minutes per side, until the edges just start to brown. Set aside.
  7. Whisk the eggs, milk, salt, and pepper in a medium bowl until no streaks of white remain.
  8. Melt the butter in the skillet over medium-low heat. Pour in the eggs and stir slowly with a spatula, pulling the curds from the edges toward the center.
  9. Cook for about 3 to 4 minutes, until the curds are soft and glossy and no liquid egg remains. Remove from the heat and do not overcook, or the eggs will turn dry and firm.
  10. Arrange the turkey ham over the cheese on each bottom half, overlapping slightly.
  11. Spoon the eggs over the turkey ham, then scatter the crumbled turkey bacon on top.
  12. Sprinkle the remaining cheddar over the eggs, then close each slider with its top half.
  13. Brush the tops with the melted butter and sprinkle with the everything bagel seasoning.
  14. Bake for 12 to 15 minutes, until the cheese has fully melted, the tops look golden, and the eggs reach 160°F (71°C) in the center. The bottoms should feel warm and firm when pressed lightly.
  15. While the sliders bake, whisk the maple syrup and Dijon mustard in a small bowl until smooth.
  16. Once the sliders come out of the oven, let them rest for 1 minute. Brush the tops with half the glaze in a thin coat.
  17. Rest for 4 more minutes, then brush on the remaining glaze. The glaze should look glossy and set slightly.
  18. Cut each slider in half or leave whole, and serve warm.