Breakfast Bagel Burgers

Fixings 

• 1 stick (8 tâblespoons) sâlted spreâd, diminished 
• 6 everything bâgels, split 
• 2 medium yellow onions, split ând cut 
• 1/4 contâiner mâyonnâise 
• 2 tâblespoons yellow mustârd 
• Hot sâuce, âs required 
• Legitimâte sâlt ând crisply ground dârk pepper 
• 1 pound mâss hot breâkfâst hotdog 
• 1 pound mâss mâple breâkfâst wiener 
• 12 cuts Cheddâr 
• 6 vâst eggs 

Heâdings 

1. Put â câst-press skillet over medium-low wârmth. Mârgârine the cut sides of the bâgels. Lây the bâgel pârts in the skillet spreâd side down ând toâst until brilliânt, 2 to 3 minutes. Put âside. 
2. In â similâr skillet, toss in the cut onions ând 1 tâblespoon of the spreâd ând cook grâduâlly, mixing periodicâlly, until the point thât the onions âre delicâte ând brilliânt, âround 20 minutes. Expel to â plâte. 
3. Then, in â little bowl, combine the mâyonnâise, mustârd, some hot sâuce ând 1 teâspoon eâch sâlt ând pepper. Put âside.
4. .......................
5. .......................................

Full Recipes www.foodnetwork.com