Holiday Breakfast Bagel | Braum's

Holiday Breakfast Bagel


  • 6 Braum’s cranberry pecan bagels
  • 6 Tbsp. cream cheese
  • 6 large slices of ham from ham steak, or use leftover ham from meal
  • 6 Tbsp. Braum’s salted butter, divided
  • 1 cup dried cranberries
  • 1/2 medium yellow onion, sliced
  • 1 cup spinach
  • 6 large Braum’s eggs


  1. Preheat oven to 3755°F.
  2. Cut bagels in half and spread a Tbsp. of cream cheese on the bottom half of each one.
  3. Place bagels on a baking sheet; set aside.
  4. Using a non-stick skillet lightly fry ham pieces, 2 minutes per side; set aside.
  5. In the same pan, melt 3 Tbsp. butter, sauté onion until lightly browned, add in cranberries and sauté until onions begin to char. Just before removing from heat stir in spinach and remove to a plate to cool.
  6. Put the bagels in oven to bake for 4-5 minutes depending on preferred crisp.
  7. While those bake, melt ½ Tbsp. butter per egg and gently fry each egg to desired doneness in the same skillet used before.
  8. Remove bagels from oven, place onion mixture on top of the cream cheese, then top with ham and egg.
  9. Place the top of each bagel on and serve immediately.