Breakfast Bagel Sandwich
If you are looking for a hearty, protein-loaded sandwich for breakfast, then this bagel sandwich is a must-try. This one features a creamy stuffing of egg, ricotta, spinach, and cheese between toasted bagel slices, but there’s so much more you can do with the stuffing to make it an incredible sandwich.
It’s time to think beyond the classic cream cheese bagel and try something new. This bagel sandwich with egg, spincah, ricotta and chees filling will give you a solid head start for the day.It has everything that you need in a breakfast sandwich – substantial texture, great flavor, carbs, and protein all in one. It takes less than 20 minutes to put together. You don’t even have to switch on the oven or stove , because air fryer does a wonderful job.
Not only is this sandwich is loaded with the good stuff, it’s also versatile. Customise the sandwich with your favourite add-ins and up your morning breakfast game. If you’re someone who loves meal prepping breakfast, making these bagel sandwiches at the beginning of the week will keep you sorted.
Ingredients
- Bagel: I always recommend using an everything bagel because it’s got so much more flavor. But feel free to swap it for a plain bagel or another one of your favorite bagels.
- Eggs- It make the base for the stuffing.
- Ricotta– Drain it well before adding, else the stuffing/mix will become runny.
- Spinach -I have used baby spinach. If you are using frozen, make sure you drain it really well to avoid extra liquid sipping into the mix.
- Cheese- Cheddar works best here or any melting cheese like guryer, mozzarella. You can also add some parmesan for flavor.
- Dijon mustard
- Seasoning- Garlic powder, salt, and pepper.
- Chive/green onion/ Parsley – for fresh herb.
Steps to make
Before you begin, it important to drain ricotta well.Any extra liquid in ricotta will make the egg mix watery and it won’t hold on top of bagel. Whick together egg, ricotta and seasoning. Fold in roughly chopped spinach, chive and cheese.
Slice bagel in to half. Butter the inside of top half of the bagel.
Top egg spinach mixture on bottom half of the bagel. Top it with more cheese. Butter inside of the other half. Place bagels in the air fryer basket and let it cook for 10 minutes unitl thhe egg mixture is set.
Want to meal prep? Here is how you can store
if you’re all about meal prepping to make your busy mornings rather stress free, then these bagel sandwiches work the best. Make a batch at the begining of the week, let it cool down. Wrap each with foodgrade parchment paper and stor in an air tight conrainer for upto 4 days.
More Breakfast Recipes
Breakfast Bagel Sandwich
Ingredients
- 3 Bagel of your choice.
- 2-3 tablespoons Butter
- 2 Large eggs
- 1 cup Baby spinach(Tightly packed) (chopped roughly)
- 2-3 tablespoons Chive
- ½ cup Ricotta (drained well)
- 1 teaspoon Dijon mustard
- ½ tablespoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ½ cup Mild cheddar
Instructions
- Beat together eggs, ricotta, and seasoning.
- Fold in chives, spinach, and cheese. The mixture should be thick not too liquidy.
- Cut bagels in half. On the bottom half of the bagels pile up with egg spinach (roughly 2-3 tablespoons on each). Top it with more cheese
- Butter the inside of the top half of the bagels.
- Place the bagels in the Air fryer tray (butter side up for the top half). Air fryer at 400 f for 8-10 minutes until the egg mixture is set and the other half of the bagels are toasted.
- Once done, carefully take out the bagels. Top with some hot sauce/ sliced avocado, or crispy bacon. Place the top half of the bagel and close the sandwich.
Notes
- Make sure the ricotta is well drained, or else the egg mixture will be too watery and won’t sit well on the bagel.
- You can also bake these in the oven at 350°F for 10-12 minutes.
I can have this bagel sandwich any day. It also takes care of my protein intake.