Protein Bagels Breakfast Sandwiches (Print Version)

Fluffy eggs and melty cheese on chewy bagels make a satisfying breakfast option for busy days.

# 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, Swiss, or provolone

→ Optional Additions

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

# How to Make It:

01 - Set oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large 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 bagels 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 desired.
06 - Place the top bagel halves on each sandwich.
07 - Wrap each sandwich tightly in foil or parchment, then place in an airtight container. Refrigerate up to 4 days or freeze up to 2 months.
08 - From refrigerator: microwave unwrapped sandwich for 45 to 60 seconds, or bake at 350°F for 10 to 12 minutes until heated through.

# Expert Advice:

01 -
  • Four sandwiches done in one lazy afternoon, then you're set for your whole week.
  • 22 grams of protein per sandwich means you actually feel full until lunch, not just pretending.
  • No scrambling eggs three times over—one baking dish does the heavy lifting.
  • Tastes better reheated than most breakfast foods have any right to.
02 -
  • Don't overbake the eggs—they keep cooking slightly as they cool, so pulling them out when they still jiggle a little prevents them from turning rubbery when reheated.
  • The cream cheese or yogurt layer is what separates a soggy mess from a sandwich that actually holds together after three days in the fridge.
03 -
  • Adding hot sauce or sriracha transforms these from nice breakfast into exciting breakfast, and it doesn't require any recipe changes.
  • Baking all the eggs at once in a 9x13 dish saves you from cooking eggs in batches and guarantees consistent texture across all four sandwiches.
Go Back