Ever have one of those mornings where you’re craving something savory, satisfying, and quick enough to make before the day really gets going? That’s where this Everything Bagel Egg Sandwich comes in. It’s my go-to for a busy school morning, combining the iconic flavor of an everything bagel with a fluffy, protein-packed egg patty. It’s a hug in a breakfast sandwich form, and honestly, it might just become a regular in your rotation, too.
Top Reasons To Make It
First, let’s talk about why this sandwich is a total win. It comes together in under 15 minutes, which is a lifesaver on hectic mornings. You’re using simple, whole ingredients you can feel good about. The everything bagel seasoning gives it that irresistible savory crunch we all love, without any fuss. And it’s incredibly versatile—easily customizable for different tastes and diets. A seriously delicious way to start your day.
Ingredients
- 2 everything bagels, sliced (for that signature savory, oniony crunch)
- 4 large eggs (the main protein-packed star)
- 2 tablespoons milk or unsweetened plant-based milk (for extra fluffy eggs)
- 1 tablespoon everything bagel seasoning, plus more for sprinkling (for maximum flavor)
- 1 tablespoon butter or olive oil (for cooking)
- 2 slices cheddar cheese or dairy-free alternative (for melty, gooey goodness)
- 2 tablespoons cream cheese or vegan cream cheese (for a cool, creamy spread)
- Handful of fresh spinach or arugula (for a fresh, healthy boost)
- Optional: Sliced avocado, tomato, or a few slices of smoked turkey (for extra heartiness)
Instructions
- In a medium bowl, whisk together the eggs, milk, and 1 tablespoon of everything bagel seasoning until well combined and a bit frothy.
- Warm a non-stick skillet over medium heat and add the butter or oil. Once it’s shimmering, pour in the egg mixture. Let it cook undisturbed for about 2-3 minutes, until the edges are set.
- Using a spatula, gently push the cooked edges toward the center, letting the uncooked egg fill the space. Do this a few times until the eggs are mostly set but still slightly wet on top, about 4-5 minutes total.
- Here’s the fun part: flip the entire egg round like a pancake. Cook for another minute until fully set. If you’re adding cheese, place the slices on top now to let them melt. Remove from heat.
- While the eggs finish, lightly toast your bagel halves until they’re golden and crisp.
- Spread a generous layer of cream cheese on the bottom half of each bagel. Top with a handful of fresh spinach.
- Slice the cooked egg round into two equal halves and place one on each bagel bottom. Add any other optional toppings like avocado or tomato.
- Place the top half of the bagel on each sandwich, give it a gentle press, and sprinkle a little extra everything seasoning on top if you’re feeling fancy. Serve immediately!
Variations & Substitutions
This recipe is a fantastic canvas for your own creative breakfast ideas. For a gluten-free version, simply use your favorite gluten-free bagels or English muffins. Not a dairy person? Swap the milk for almond or oat milk, use vegan cheese and cream cheese, and cook with olive oil. If you want to add more protein, a few slices of smoked turkey or a sprinkle of cooked, crumbled turkey sausage are wonderful additions. And for a veggie-packed twist, sauté some diced bell peppers or mushrooms and mix them right into the egg before cooking.
Serving Ideas & Pairings
This sandwich is a complete meal all on its own, but it also plays well with others. It’s a perfect centerpiece for a casual breakfast buffet when you have guests. Pair it with a simple fruit salad, some crispy hash browns, or a few slices of melon for a balanced spread. A cup of fresh coffee or a cool glass of orange juice completes the picture. For a lighter pairing, a simple green salad on the side works beautifully, too.
Storage & Reheating
These sandwiches are definitely best enjoyed fresh, but you can store any leftovers. Let the assembled sandwich cool completely, then wrap it tightly in plastic wrap or aluminum foil. It’ll keep in the fridge for up to 2 days. To reheat, unwrap it and warm it in a toaster oven or a conventional oven at 350°F for about 10-12 minutes, until heated through. This method keeps the bagel from getting soggy. I don’t recommend microwaving, as it can make the eggs rubbery and the bagel chewy.
Doneness Test
The key to perfect eggs is not overcooking them. You’ll know your egg patty is done when the edges are fully set and golden, the top is no longer runny, and it feels firm to the touch in the center. A simple trick is to gently press the center with your spatula; if no liquid egg seeps out, it’s ready. You want them to be tender and fluffy, not dry.
Frequently Asked Questions
- Can I make the egg patty ahead of time? Absolutely! You can cook the large egg round, let it cool, and store it in an airtight container in the fridge for up to 2 days. When you’re ready, just warm it in the skillet for a minute and assemble your sandwich. It’s a great trick for simple breakfast ideas.
- What’s a good substitute for everything bagel seasoning? If you don’t have any on hand, you can make a quick mix using equal parts dried minced garlic, dried minced onion, sesame seeds, poppy seeds, and a pinch of salt. It’s not exactly the same, but it’ll get you that savory breakfast flavor.
- How can I make this lower in calories? For a lighter version, use a whole wheat or “thin” bagel, swap the whole eggs for egg whites, and use a light cream cheese alternative. It’ll still be packed with flavor and fit right into your healthy breakfast recipes.
- Can I freeze these sandwiches? I don’t recommend freezing the fully assembled sandwich, as the eggs and bagel can become a bit watery upon thawing. For quick breakfast ideas, it’s better to make the components fresh.
So there you have it. A simple, soulful, and downright delicious way to answer the morning hunger question. This Everything Bagel Egg Sandwich is proof that the best breakfasts don’t have to be complicated—they just have to be made with a little bit of heart.
