King Bagel

Ever since we moved to Texas back in June, we have loved it. I mean, from the moment we drove into Texas it has been great. We love the heat (at least more than Idaho cold), all the trees, the people and the many opportunities and things to do. Although I love Idaho, when it isn’t -15 Fahrenheit, I never really missed it after moving to Texas. That is, until I realized that peach season in Texas isn’t mid September, like it is in Idaho. In fact, it is the beginning of August! Sometime around the end of August, when I found out about peach season being earlier, I called my local orchard, only to find out that they had closed for the season the previous weekend! 

Let me tell you something. I love Autumn. It is absolutely my favorite season of the year! I love all the orange (leaves, pumpkins, peaches, you name it), I love the smells, the temperatures, everything. I love everything we make in the kitchen at Autumn time. But I especially love to be in a heavenly orchard, picking yummy apples or PEACHES. I love to eat them till I am going to burst, and then bring bags and boxes home to can or freeze, bake or do some other wonderful thing with my fall harvest. Missing peach season has made me a bit heart broken, and I feel a bit jealous when I see all my fellow Idahoans post their peach and apple occurrences on Instagram. I started to miss that little piece of Idaho, but the leaves here are beginning to look a little yellowish…. so maybe Autumn will pull through for me. And if not, don’t blame me if I start gorging myself on all things pumpkin and apple spice. :)

I have a similar recipe to this King Bagel, called Breakfast Muffin. It is basically an English muffin with canned pineapple, cheese and sausage patties on it. We ate these all the time when we were growing up, and I’ve never thought much more about it. When I launched this website my brother suggested that I revamp the old McMuffin recipe. He suggested using spicy sausage, and using fresh pineapple instead of canned. He also said to use something fancier than an English muffin. I took his suggestion to heart.

Fresh pineapple, check. Spicy Sausage, no problem. Cheese, always. English muffin substitute? I never had a problem with the old English muffin, but I started my search for something better. Instinctively I went to the bagel section of my grocery store (Winco, if you are wondering). I started browsing and came across Thomas’ Everything Bagel. I had never tried it, but it sounded yummy, and I am all about trying new things. I am sure glad I did! These bagels are the softest bagels I have had in my life, and the flavor contributes to this sandwich to perfection! If you can’t find these bagels in your store, you can buy the thin versions: Thomas Bagel Thins-everything(2pack).

I don’t buy fresh pineapple usually, because it is always acidic and tastes like a pine tree. I basically ruined myself when I ate pineapple in Nigeria and it was the sweetest thing I had ever tasted. No matter how long I let the pineapples ripen here they never get as sweet. That is… in Idaho they never got as sweet. I think there is something magical about the humidity in Nigeria, and in TEXAS, that helps ripen fruit. I bought super hard and green pears a few weeks ago, and over night they turned brown and mushy. I have never seen fruit get ripe so fast! I mentioned that I bought fresh pineapple for this recipe – the first time I have bought pineapple since I gave up on it over a year ago. I was reluctant, because I didn’t think it would be sweet enough for me. But after leaving it on the counter for 3 or 4 days, I decided to give it a try, and I was honestly so surprised when there was zero acidity and it was nearly as sweet as Nigerian pineapple! I am telling you, humidity = fruit-ripening miracles. This is one good reason why I DO love Texas.

I knew I wanted pineapple rings for the bagel sandwich, so I was trying to figure out how I would cut out the core. I remembered that I have this tomato corer thing, so I gave it a try and it worked beautifully. I honestly have no idea where it came from, but you can find something similar Here. I also found this Easy Pineapple Slicer and De-Corer, and it looks pretty awesome, but I have never tried it myself.

Once the Pineapple was cut, I put it in the frying pan with some butter and brown sugar and caramelized it. Yum! When it is put together with the cheese, spicy sausage and yummy Thomas Bagels this sandwich is beyond delicious. It is my new all time favorite sandwich, and nothing short of the king of bagels. You have to give it a try!

Again, because I am always trying to make breakfast a quick affair, I made all my sausage patties ahead of time, as well as caramelizing all the pineapple slices. Then I just stored them separately and assembled them the morning of. The sausage is totally fine to put in the fridge for up to a week. The pineapple is still good if stored in the fridge, but it is not nearly as good as the first day it is made. It is up to you. 



1 package (6) Thomas Bagel Everything Bagels

1 lb Spicy sausage

1 fresh pineapple, cored and cut into 1/2-inch slices

6 squares of pre-sliced cheddar cheese, or equal amount of your own sliced cheese

3 TBS butter

3 TBS brown sugar


Heat a frying pan over medium heat. Divide the sausage into 6 equal balls. Flatten the balls, and put them in the frying pan. Cook until browned on each side, and juices run clear. Remove the sausage from the pan and put on a plate covered with paper towels.

Heat a clean frying pan over medium heat. Once hot, put the butter, sugar and pineapple slices into the pan. Allow the butter, sugar and pineapple to simmer for 2-3 minutes on each side, until caramelized.

Cut the bagels apart and top with the pineapple, and some caramel, sausage and cheese. Replace the bagel tops and serve.

Store any left over ingredients in the fridge, separately, in an air tight container.

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