Protein Bagels Breakfast Sandwiches (Printable)

Fluffy eggs and melty cheese layered on chewy bagels, ideal for busy mornings and meal prep.

# 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 - 1 handful fresh spinach or baby arugula leaves

# How To Make It:

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. Allow to cool slightly, then cut into 4 equal squares.
04 - Toast bagels until golden brown.
05 - Spread each bottom bagel half with 1 tablespoon of light cream cheese or Greek yogurt if using.
06 - Place a portion of baked egg onto each bottom bagel half. Top with a slice of cheese and spinach or arugula if desired.
07 - Place the top bagel halves onto each sandwich.
08 - 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.
09 - Microwave unwrapped sandwich for 45 to 60 seconds, or bake at 350°F for 10 to 12 minutes until heated through.

# Expert Advice:

01 -
  • You make four sandwiches at once and actually have breathing room in your mornings instead of stressing over breakfast.
  • The protein hits different when you're biting into fluffy baked eggs and melted cheese on a chewy bagel at 7 a.m.
  • They freeze beautifully, which means you can go back to bed on Saturdays knowing you've already won Monday.
02 -
  • Don't overbake the eggs or they'll be rubbery and sad by Wednesday; slightly underbaked is your friend because they finish cooking during storage.
  • The cream cheese or Greek yogurt layer is non-negotiable if you're meal prepping—it's what keeps these from tasting dry by day three, and it's the difference between a sandwich you look forward to and one you tolerate.
03 -
  • Slice your bagels the night before and toast them right before assembly so they're at peak crispness when you wrap them up.
  • If your baking dish isn't non-stick, grease it generously or line it with parchment; this saves you from tears and wasted eggs.
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