Maple Sausage Bagel Bites

Maple Sausage Bagel Bites- These mini breakfast bagels have all the flavors of a McGriddle but in bagel form.

April 3, 2026 by Nicole Collins

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Today, we’re making Maple Sausage Bagel Bites!

First, I need to apologize. This recipe has been sitting in my text chain to myself for years. YEARS. I didn’t forget about it. I didn’t have any concerns about how to approach it. I just never got to it. And that is a REAL shame. Because this recipe here deserved to be in your bellies looooooong before today. Do you think you can ever forgive me?

We’re basically turning my favorite fast food breakfast sandwich into an at home bagel treat. I’ll tell you this for free, I’m a “yes” to anything that doesn’t require me to leave the house or put on real clothes. So, an at home dupe is definitely my vibe.

To start, we’re going to split some mini bagels and arrange them on a baking sheet. Then, comes the first sprinkle of magic: the maple butter. We’re going to whip up a super quick spread with some softened butter, a splash of maple syrup, and a little pinch of salt. Spread that mixture all over the surface of each bagel, then to the oven it goes for its first round of toasting.

While the bagels are in the oven, we can work on our topping. For our second sprinkle of maple magic, we’re going to cook and crumble some delicious maple breakfast sausage. And here’s a tip, don’t ditch the grease that will naturally form after cooking the sausage. Transfer the cooked sausage to a mixing bowl, and use that leftover grease to scramble up a couple eggs. It’s extra flavor! Transfer the scrambled eggs along with some diced American cheese slices and a little shredded cheddar to the bowl with the sausage. Then, give it all a good mix until everything is nice and combined.

When the bagels come out from their first trip in the oven, we’re going to top them with that egg/sausage/cheese mixture. Now, there’s nothing particularly sticky about this mixture yet, so it might feel like the toppings spill right off the bagels. Just be gentle spooning it on, toss any strays back onto a bagel, and everything will be just fine. Then, back to the oven these will go for that cheese to get nice and melty and for those bagels to get nice and toasty.

These bagel bites are truly like a McGriddle in bagel form. You get those sweet maple notes from the butter and the sausage but the stability of a nice toasty bagel. These have truly become a new favorite. And bonus, these freeze well too! Make a big batch, freeze them, then they can be reheated straight in the oven when you’re ready for a delectable meal.

Ok, everyone! I can’t wait to hear what you think of this one. Was it worth the wait?

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Maple Sausage Bagel Bites             

Serves: 4          Print

Ingredients:

• 6 mini bagels, split in half

• ½ stick (4 tbsp) unsalted butter, softened

• 4 tsp maple syrup

• 4 oz maple sausage

• 4 eggs

• 1 tbsp milk

• ¼ tsp salt, plus more to taste

• ¼ tsp pepper

• 4 slices American cheese, finely diced

• 2 tbsp shredded cheddar

Directions:

1. Preheat oven to 350 degrees. Arrange bagel halves cut side up on a parchment paper lined baking sheet. To a small bowl, add butter, maple syrup, and a pinch of salt. Mix well until combined. Spread maple butter over the surface of each bagel. Bake for 10 mins. Remove from oven, and set aside.

2. Meanwhile, cook and crumble sausage in a small nonstick skillet over medium high heat until no longer pink. Use a slotted spoon to remove sausage from the skillet, and transfer to a mixing bowl. Do not discard the sausage grease.

3. To a separate mixing bowl, add eggs, milk, ¼ salt, and pepper. Whisk well until the eggs have fully broken down. Add eggs to the skillet with the sausage grease over medium high heat. Cook for 3-4 mins, stirring constantly, until eggs are scrambled, fully set, and no longer wet.

4. Add scrambled eggs and both cheeses to the bowl with the sausage. Mix well to combine. Use a spoon to top each bagel slice with the egg mixture. Return to oven, and bake for an additional 10 mins until cheese is melted and bagels start to lightly brown. Serve!
   

Recipe notes:

*Move gently when topping the bagels with the egg mixture. If any falls off, just pick it up and nestle back onto the bagel. It’ll work itself out after baking and the cheese becomes the melty glue. 

*You can make a big batch of these ahead of time and freeze them for a make ahead breakfast! To reheat them, take them straight from the freezer, place them on a foil lined baking tray, and bake them at 425 degrees for about 10 minutes.