Breakfast Bagel Sandwich Recipe

Breakfast Bagel Sandwich Recipe

Photos of Breakfast Bagel Sandwich Recipe


Have a great start to your day with this breakfast bagel sandwich. Smoky bacon, creamy cheese, and bright eggs served on a toasty bagel for an easy meal on the go.

Prep: 5 mins
Cook: 5 mins
Total: 10 mins


  • 2 bagels, sliced
  • 4 tsp unsalted butter, divided
  • 4 large eggs
  • kosher salt, to taste
  • freshly ground pepper, to taste
  • 2 slices provolone cheese, or other
  • ½ ripe avocado, sliced
  • 2 thick slices of ripe tomato
  • 4 slices bacon, cooked until crispy, cut in half
  • 2 thin slices of onion
  • lettuce, optional
  • sriracha, or other hot sauce, to taste


  1. Cut bagel in half, horizontally. Heat a large skillet over medium heat and melt 2 teaspoons of butter. Place the bagel halves cut sides down in the pan, and cook until the bottoms for 1 to 2 minutes or until they turn golden. Remove and set aside.
  2. In a small bowl, crack and lightly beat the eggs then season with salt and pepper. Melt the remaining butter in the pan. Pour in the eggs and use a spatula to lift up the cooked edges and let the runny eggs run underneath.
  3. When the bottom is almost cooked, but the top is still runny, lay the cheese slices in the middle of the eggs. Let the eggs cook for 1 more minute, then fold the sides of the eggs over the middle, to make a rectangular omelet.
  4. Transfer the omelet onto a cutting board and cut the omelet in half, for each sandwich.
  5. Place the omelets as the bottom piece of the bagels. Layer the tomatoes, avocado, bacon, and onion on top of each other. Add lettuce if preferred. Drizzle a small amount of Sriracha to taste. Cover the top with the remaining bagel slices.
  6. Serve warm.


  • Sugar: 9g
  • :
  • Calcium: 260mg
  • Calories: 883kcal
  • Carbohydrates: 77g
  • Cholesterol: 391mg
  • Fat: 48g
  • Fiber: 9g
  • Iron: 4mg
  • Monounsaturated Fat: 20g
  • Polyunsaturated Fat: 7g
  • Potassium: 1039mg
  • Protein: 36g
  • Saturated Fat: 18g
  • Sodium: 1130mg
  • Trans Fat: 1g
  • Vitamin A: 2009IU
  • Vitamin C: 30mg
Nutrition Disclaimer
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