For some reason there must have been an overstock of bacon, and I've several packages of those in my freezer too. What a nice combination to make a breakfast sandwich! These freeze well, so you can make many in advanced and place them in Ziploc bags for future use.
4 bagels, split and toasted
1/2 cup favorite cream cheese spread (optional)
1/2 cup sliced pimiento-stuffed olives (optional)
8 bacon strips, halved
4 large eggs
4 slices Muenster cheese or American cheese
Spread each bagel half with cheese spread. Place olives on bagel bottoms; set aside. (If using) You may also spread with margarine.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Heat drippings over medium-hot heat. Add eggs; reduce heat to low. Fry until white is completely set and yolk begins to thicken but is not hard.
Place an egg on each bagel bottom. Layer with cheese, bacon and bagel tops.