Menu › Tailgate Favorite · Updated October 2026

Breakfast Bagels

Butter an everything bagel. Toast it over the grill. Smear garden veg cream cheese. Stack tomato, onion, cucumber — or go make-your-own with avocado and whatever protein survived the cooler. Short, playful, done.

Yield: 6–8 bagels — feeds a morning crew with coffee.

Ingredients

Grill toast

• 6–8 everything bagels, split
• Soft butter

Garden veg shmear lane

• Garden veg cream cheese (or plain + diced cucumber, dill, chives)
• Sliced tomato
• Thin-sliced onion
• Sliced cucumber
• Salt, black pepper

Build-your-own (optional)

• Sliced avocado
• Scrambled or fried egg
• Leftover sausage or bacon from the burrito lane
• Hot sauce

Method

1. Split the bagels. Butter the cut faces generously.
2. Toast cut-side down on a medium grill grate, flat top, or cast iron until golden and fragrant — watch the heat so the butter browns, not burns. Flip briefly if you want both sides warm.
3. Spread garden veg shmear while the bagel is still warm.
4. Stack tomato, onion, cucumber. Salt and pepper the veg.
5. Or open the build-your-own lane: avocado, egg, leftover sausage/bacon — get creative. Hand them out hot.

Lot notes

• Keep cream cheese and sliced veg cold until serve — see Food Safety on the Lot.
• Everything bagels hold up best; plain works if that’s what’s in the bag.
• Pair with Breakfast Burritos when the crew wants both wrap and toast lanes.
• Homegate: toaster or skillet toast, same shmear tray.

Butter, toast, smear, done.

I Love To Tailgate — feed the crew like you mean it.

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