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This bacon, egg, and cheese bagel breakfast sandwich is a classic for a reason! It comes together easily and is a satisfying meal that’ll keep you feeling full all morning. High in protein and full of flavor, this freezer-friendly breakfast sandwich is perfect for busy mornings.
Why You’ll Love This Recipe
- These bacon, egg, and cheese breakfast bagel sandwiches are perfect for busy mornings, as you can quickly reheat them from the fridge or from frozen! While you can make half the amount by halving the recipe, I like making all 12 servings as I can easily freeze half for the next week. That’s one less thing to prep later!
- Thanks to the cottage cheese added to the eggs, you get an extra boost of protein to the breakfast bagel sandwiches.
- They’re very easy to make. The eggs and bacon are made on a sheet pan in the oven, so the process is quite hands-off.
Ingredients You’ll Need
eggs — eggs are a great source of protein and adding cottage cheese to them really amps it up. I use large eggs from Costco (a mix of the organic and regular free range eggs).
seasoning — I like to use some salt, pepper, garlic powder, and onion powder. Feel free to change it up!
cottage cheese — cottage cheese is a low-calorie cheese with a mild flavor, so it doesn’t add any strong flavor to the scrambled eggs. It’s soft, white, and creamy, so it adds a lovely creamy texture to the eggs. It also gives the sheet pan eggs a wonderfully soft and tender texture. I’m using 2% MF (2% milk fat) and usually just pick whichever container is on sale! Cottage cheese is a wonderful source of protein, so it’ll leave you feeling satiated.
chives — this is optional, I just like to sprinkle some onto the eggs before baking.
bacon — I’m using thick-cut bacon. I prefer the thick cut as it’s more hearty and meatier. You can use regular or thin-cut bacon if you’d like.
bagels — use your favorite bagels! Half of mine are sesame (husband’s preference), and the other half are everything bagels (my preference).
How to Make Bacon, Egg, and Cheese Bagel Breakfast Sandwiches
- Heat the oven to 350°F.
- Line a sheet pan with foil or parchment paper, then place your bacon on it. I fold the bacon into a zigzag N shape to make it easier to fit onto the breakfast sandwich. You can also place them flat side by side instead.
- Bake for 30 to 40 minutes, flipping them at the halfway mark. Baking time will depend on the thickness of your bacon and how crispy you’d like it to be. Set aside to cool when done.
- Meanwhile, as the bacon bakes, spray a parchment-lined sheet pan generously with cooking spray.
- Add the eggs, cottage cheese, garlic powder, onion powder, salt, and pepper to a blender and blend until smooth.
- Carefully pour the egg mixture into your lined sheet pan.
- Evenly sprinkle chives (if using) onto the sheet pan.
- Bake for 15 to 20 minutes, or until the eggs are set in the center.
- Let cool for a couple of minutes before cutting into 12 slices.
- Assemble your breakfast sandwiches by topping the bottom half of your bagel with a slice of cottage cheese eggs, cheese, bacon, and the top of the bagel. Enjoy immediately or store in the fridge for later.
Recipe Tips and Notes
- If I’m making these bacon, egg, and cheese bagel breakfast sandwiches to be eaten immediately, I like to toast my bagels first. If I’m prepping them for later, I leave them be, as you can reheat the sandwiches in a toast oven, regular oven, or air fryer, and it’ll toast up the bagels!
- If baking your bacon in straight strips side by side, you do not need to flip them. You will bake it for less time and cut the bacon in half afterwards to fit on your breakfast sandwich.
- Mix things up by adding your favorite veggies to the sheet pan eggs. I’ve added chopped spinach, bell peppers, kale, onions, and more. However, be mindful of how many veggies you’re adding to the sheet pan, as you don’t want to cause the mixture to overflow. You also don’t want to add too much water content to the egg mixture. If you’re worried about watery eggs, you can cook the veggies first before adding them to the sheet pan to bake.
- This is the sheet pan I use. Make sure yours has a relatively high rim so nothing overflows!
- I recommend preparing this recipe as close to your oven as possible, as you don’t want the egg mixture sloshing around the sheet pan as you move around the kitchen with it!
- Enjoy these breakfast sandwiches with my matcha latte, vanilla latte, or caramel latte!
Make Ahead Tips
- Meal prep: once cooled, wrap with some parchment paper and store in an airtight container for up to 4 days in the fridge. Reheat in the oven, toaster oven, air fryer, or microwave until heated through.
- Freezer: once cooled, wrap with some parchment paper or foil and store in an airtight container or freezer friendly ziploc bag before freezing. Store for up to 3 months.
- Reheat Thawed: thaw overnight in the fridge and reheat in the oven at 350F for 20 minutes or until heated throughout. I recommend leaving the sandwich in foil if reheating in the oven. You can also unwrap it to reheat. If reheating in the microwave, make sure to unwrap it first. You can keep it from drying out by wrapping the sandwich lightly in a slightly damp paper towel for 1½ to 2 minutes or until heated through.
- Reheat from Frozen: reheat from frozen in the oven at 350F for 30 to 35 minutes or until heated throughout. I recommend leaving the sandwich in foil if reheating in the oven. You can also unwrap it to reheat. If reheating in the microwave, make sure to unwrap it first. You can keep it from drying out by wrapping the sandwich lightly in a slightly damp paper towel for 3 to 3 minutes or until heated through.
Bacon, Egg, and Cheese Bagel Breakfast Sandwich
This bacon, egg, and cheese bagel breakfast sandwich is a classic for a reason! It comes together easily and is a satisfying meal that’ll keep you feeling full all morning. High in protein and full of flavor, this freezer-friendly breakfast sandwich is perfect for busy mornings.
Servings: 12 servings
Ingredients
- 18 eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 cups cottage cheese
- 2 tablespoons chives, optional
- 12 slices bacon
- 12 slices cheese
- 12 bagels
- oil spray
Instructions
-
Heat the oven to 350°F.
-
Line a sheet pan with foil or parchment paper, then place your bacon on it. I fold the bacon into a zigzag N shape. Bake for 30 to 40 minutes, flipping them at the halfway mark. Set aside to cool when done.
-
Meanwhile, as the bacon bakes, spray a parchment-lined sheet pan generously with cooking spray.
-
Add the eggs, cottage cheese, garlic powder, onion powder, salt, and pepper to a blender and blend until smooth. Then carefully pour the mixture into the lined sheet pan.
-
Evenly sprinkle chives (if using) onto the sheet pan. Bake for 15 to 20 minutes, or until the eggs are set in the center. Let cool for a couple of minutes before cutting into 12 slices.
-
Assemble your breakfast sandwiches by topping the bottom half of your bagel with a slice of cottage cheese eggs, cheese, bacon, and the top of the bagel. Enjoy immediately or store in the fridge for later.
Notes
- Baking time for bacon depends on the thickness of your bacon and how crispy you’d like it to be.
Nutrition Per Serving
Calories: 683kcal | Carbohydrates: 59g | Protein: 34g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 303mg | Sodium: 1380mg | Potassium: 331mg | Fiber: 2g | Sugar: 1g | Vitamin A: 721IU | Vitamin C: 0.3mg | Calcium: 286mg | Iron: 3mg
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