Protein Bagels Breakfast Sandwich (Printer View)

Fluffy eggs and melty cheese on chewy bagels, perfect for a nourishing high-protein breakfast.

# What You'll Need:

→ Bagels

01 - 4 whole wheat or high-protein bagels, sliced

→ Eggs

02 - 8 large eggs
03 - 2 tablespoons milk
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 2 tablespoons chopped fresh chives, optional

→ Cheese

07 - 4 slices cheddar cheese, or Swiss or provolone

→ Optional Additions

08 - 4 tablespoons light cream cheese or Greek yogurt
09 - Handful fresh spinach or baby arugula leaves

# Method Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together eggs, milk, salt, pepper, and chives if using.
03 - Pour egg mixture into a lightly greased 9x13-inch baking dish. Bake for 12 to 15 minutes until set. Cool slightly, then cut into 4 equal squares.
04 - Toast bagel halves until golden. If using, spread each bottom half with 1 tablespoon light cream cheese or Greek yogurt.
05 - Layer a portion of baked egg onto each bottom bagel half. Top with a slice of cheese and spinach or arugula if using.
06 - Place the top bagel half on each sandwich.
07 - Wrap each sandwich tightly in foil or parchment paper, then place in an airtight container. Refrigerate up to 4 days or freeze up to 2 months.
08 - From refrigeration: microwave unwrapped sandwich for 45 to 60 seconds, or bake at 350°F for 10 to 12 minutes until heated through.

# Expert Advice:

01 -
  • Twenty-two grams of protein per sandwich means you'll stay full until lunch without the afternoon slump.
  • Everything bakes at once, which feels like cheating when you've got four breakfasts ready in under twenty minutes.
  • They reheat beautifully, whether you're nuking them in the office microwave or popping them in the oven at home.
02 -
  • Don't bake the eggs until completely firm or they'll turn rubbery when you reheat them later—that slight undercook is intentional and saves the whole meal.
  • Wrapping in foil instead of plastic keeps the bagels from getting soggy and makes reheating more forgiving since the foil distributes heat evenly.
03 -
  • Use a 9x13-inch baking dish instead of a skillet because it distributes heat evenly and gives you four equal portions that fit perfectly on bagel halves.
  • That light undercook on the eggs is your secret weapon—it feels wrong until you taste the difference on day three when these things still taste good.
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