Bagel Breakfast Sandwich
Skip the expensive coffee shop breakfast, and make a tasty Bagel Egg Sandwich instead. Creamy cottage cheese baked eggs and veggies on a toasted bagel – it’s the perfect way to start the day!
Great for breakfast, these yummy egg sammies also make for an awesome lunch. It’s easy to bake the eggs ahead of time and then reheat them for any meal you want during the week.
And unlike at the coffee shop, you can customize them to your heart’s content:
- Swap in different veggies and seasonings.
- Add some cooked vegetarian sausage.
- If a whole bagel is too much for you, serve the sandwiches open-face on half a bagel or use a different bread like a sandwich thin.
With endless ways to make these sandwiches your own, your taste buds will never get bored!
Ingredient Notes
Vegetables and Cheese: Use whatever combo you want; roasted red pepper and feta, broccoli and cheddar, or leftover roasted veggies and goat cheese. Anything will work, just try to keep the cheese to 1/4 cup and the veggies around 1 to 1¼ cups total.
For today’s sandwiches, we used 2 tablespoons of sun-dried tomatoes, a large handful of fresh spinach thinly sliced, and about ¼ cup diced orange bell pepper and white onion.
How to Make Bagel Sandwiches (With Yummy Cottage Cheese Baked Eggs)
Step 1. Mix Up The Eggs. Crack the eggs into a bowl, add the seasonings (we went with salt, pepper, garlic powder, and some red pepper flakes) and whisk until combined. Then stir in the cottage cheese, a little shredded cheese, and veggies.
Step 2. Bake The Eggs. Pour the egg mixture into a well-oiled 8 x 8 pan and bake at 350°F until the eggs are set in the center, about 18 to 22 minutes. Allow to cool, then cut into 4 squares.
Step 3. Toast The Bagels. While the eggs cool, toast your bagels. We love to use the bagel setting on our toaster oven. It makes the perfect soft, chewy, lightly toasted bagel.
Step 4. Assemble Your Sandwiches. Top them with whatever you’ve got in the fridge. I used guacamole, sliced tomatoes, and a squeeze of sriracha for these sammies.
Bagel Breakfast Sandwich
Cook up a batch of flavorful eggs and veggies in a baking dish, slice into pieces, and layer on toasted bagels for a delicious start to the day.
Ingredients
For The Eggs:
- 4 Large Eggs
- ½ cup Cottage Cheese (2% or 4% milkfat varieties work best)
- ¼ cup Shredded Cheese (we used sharp white cheddar)
- ⅛ teaspoon Salt
- Pinch Black Pepper, or more as desired
- ⅛ teaspoon Garlic Powder, optional
- ⅛ teaspoon Red Pepper Flakes, optional
- 1 cup of Finely Chopped Vegetables
- Oil or Oil Spray for the pan
Sandwich Assembly:
- 4 Bagels or Bagel Thins
- ¼-½ cup Guacamole or Mashed Avocado
- 1 Large Tomato, thinly sliced
- Hot Sauce
Instructions
- Preheat the oven to 350°F. If using a toaster oven, adjust the cooking rack to the bottom placement and select the BAKE setting.
- Crack eggs into a large bowl, and add the salt, pepper, garlic powder, and red pepper flakes. Beat well to combine. Stir in cottage cheese, shredded cheese, and chopped vegetables.
- Generously spray or brush an 8 x 8 baking dish with oil. Pour the egg mixture into the prepared pan.
- Bake until eggs are set, about 18 to 22 minutes. (The cooking time will vary depending on the pan used and your oven.) *Begin checking on your eggs after 15 minutes, adding more time as needed. You’ll know they’re ready when the middle is set and no longer jiggles when the pan is moved. Set the eggs aside to cool for at least 5 minutes before slicing into 4 pieces.
- While the eggs cool, split and toast the bagels.
- To assemble the sandwiches layer the bagels with the eggs, hot sauce (if using), tomato slices, and guacamole. Then dig in!
Notes
Vegetables and Cheeses: Use whatever combo you want; broccoli and cheddar, roasted red pepper and feta, leftover roasted veggies and goat cheese - your options are endless. For the version pictured, we used 2 tablespoons of sun-dried tomatoes, a large handful of fresh spinach thinly sliced, and about ¼ cup diced orange bell pepper and white onion.
For Thicker Egg Slices: Add two more eggs to the mixture before baking and increase the cooking time as needed.
Baking Pan Options: We’ve made this recipe in a few pans. Metal pans cook the eggs the fastest with a nice browning around the edges. But even when generously oiled, we still had to soak and scrub the metal pans a good amount. The eggs made in our ceramic-coated baking dish took about 5 minutes longer to bake but that dish faired better in the cleanup department.
Make-Ahead Option: Bake and cool the eggs completely, then store in a covered container for up to 4 days. When ready to eat, warm an egg slice in the microwave for 30 seconds and toast a bagel. Assemble the sandwich with your favorite toppings and enjoy! (see tips below for more storage and reheating talk).
Nutrition Information:
Yield: 4 Serving Size: 1 SandwichAmount Per Serving: Calories: 483Total Fat: 16.5gSaturated Fat: 4.9gCholesterol: 380mgSodium: 827mgCarbohydrates: 60.8gFiber: 3.5gSugar: 5.3gProtein: 26.1g
Recipe Storage Tips
Leftover Eggs: Cool the eggs completely before refrigerating in a covered container for up to 4 days.
Reheating: To warm the eggs, add to a plate and heat for 30 to 40 seconds in the microwave. To reheat in a toaster oven, place in a baking dish (covered if possible) and add to a 350°F oven for 10 to 15 minutes or until warmed.
Can you freeze the baked eggs?
They do okay freezing if they are wrapped and sealed well. Similar to our muffin tin frittatas, reheating from frozen can make them dry and rubbery. For the best texture, thaw the egg slices overnight in the fridge and then warm.
