Breakfast Bagel Sandwich

Toasted slices of bagel stuffed with a creamy mixture of egg, ricotta, spinach, and cheese. This is a perfect grab-and-go breakfast when you're on the run.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Servings servings

Calories 555kcal

Author Subhasmita

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.

Nutrition