These super speedy 15-minute Bagel Eggs are the ideal fuss-free sheet pan brunch. Featuring fresh bagels, perfectly runny eggs, salty parmesan cheese, and fresh avocado salsa, they’re deliciously savory and flawlessly balanced between carbs, protein, and heart-healthy fats. But, this quick and easy bagel with egg and cheese is oh-so-easy to make into a hearty breakfast sandwich by adding your favorites, like roasted veggies, various breakfast meats, and more.
About these bagel eggs
I don’t know about you, but mornings aren’t necessarily my favorite. I’m not one to spring out of bed, ready to conquer my day (but I’m envious of those of you who ARE… Tell me your secrets!!!). Rather, I’m more likely to stumble to the coffee machine, pour a big mug nearly to the brim, and gulp it down greedily as my body tries to shake off the sleepies.
If you, like me, find your AM routine more of a chore than a pleasure, this ridiculously easy breakfast is here to give you a glimmer of hope. Aside from being super satisfying, loading up a bagel with eggs and cheese for your first meal is:
Why you’ll love this breakfast recipe
- Quick & Easy. As with all sheet pan meals, so long as you use a sheet of parchment, the cleanup is nearly non-existent. Everything bakes together on one tray, and you only need 5 simple ingredients to make it happen.
- Budget-Friendly. One bagel, a swoosh of butter, two eggs, and a dusting of parmesan cheese is all you need to feed two adults. All in, that’s less than $1 per person!
- Super Versatile – Since the base recipe is so simple, you can take it in any direction you want! Make it a bagel breakfast sandwich and get meaty or keep it vegetarian. Go dairy-free or load up on cheesy goodness. The options are limitless.
- Deeply Satisfying – Don’t get me wrong: I LOVE devouring a chewy bagel loaded with cream cheese schmear. The only problem is that I’m always hungry about an hour after I do. Adding a protein-packed egg into the mix and losing half the bagel makes for a more balanced meal, especially if I serve it with my bright and yummy avocado salsa! In short, bagels with eggs and avocado > plain bagels.
Bagels with eggs ingredients
Making this super simple bagel and egg breakfast requires just 5 simple ingredients. Here’s what to grab:
- Bagel – Feel free to use homemade bagels if you have them on hand. You can also use ANY store-bought bagel you like including plain, everything, asiago, poppyseed, and cinnamon raisin.
- Butter – I love the way butter browns in the oven. You can swap in heart-healthy olive oil or any plant-based butter if dairy is off the table.
- Parmesan Cheese – Technically optional, but undeniably delicious. Feel free to use any other type of cheese you prefer (including vegan) or omit it altogether.
- Eggs – I use large eggs as my “go-to.” If you cut your bagel hole to be a scant 2 1/2 inches you can fit an XL egg for even more satisfying noms.
- Kosher Salt & Freshly Cracked Black Pepper – For seasoning.
- Optional garnishes: I love topping this simple egg in a hole bagel with avocado salsa (see below), crumbled feta, and hot sauce. But, you do you and use what you love!
Avocado salsa for eggs
If you opt to make my bright and fresh avocado salsa, you should also grab:
- Avocado – Opt for *just* ripe, slightly firm avocados for the best texture.
- Scallion – I love the color and flavor of scallions (make sure to use both the white and green parts), but you can easily swap in red, yellow, or white onions, or use shallots instead.
- Lime – Fresh is always best when it comes to citrus juice. To get the most out of your fruit, give it a firm roll on the countertop for 10-15 seconds before slicing it open.
- Cilantro – I love the herbaceous freshness of cilantro, but I know there are those among us who HATE it. If that’s your story, feel free to swap in your favorite fresh herbs, I recommend parsley; or simply omit it.
- Cumin & Smoked Paprika – For warmth. If you only have cumin seeds, toast them in a dry pan until fragrant and pulverize them with a mortar and pestle. You can also opt to use either sweet or hot paprika if you prefer!
Bagel egg sandwich
I love this simple bagel with egg and cheese, but there’s plenty of room for customization. Here are a few of my favorite variations:
The first is pretty obvious – make bagel egg breakfast sandwiches! Follow the recipe, making a bagel-egg-in-the-hole with the top bagel half *only*, and bake the bottom of the bagel – brushed with butter – right alongside.
- To turn it into a sandwich with one egg in a hole. Top the plain bagel bottom with a tablespoon or two of avocado salsa, using a fork to gently smash the avocado and make it more spreadable. Add your favorite sandwich ingredients (I listed lots of ingredients below), then top with your bagel egg and enjoy.
- Make the ultimate bagel egg sandwich. You can also feel free to use two bagel eggs to make a breakfast sandwich if you don’t mind a messy, drippy egg bottom! Like Nana always said, when it comes to food, the messier, the better.
What’s good on a breakfast egg sandwich
Layer on your favorite breakfast sandwich ingredients to bulk it up. Some of my favorites include:
- Breakfast Meats: Think sausage, bacon, canadian bacon, or smoked salmon.
- Deli Meats: Try turkey, chicken, ham, or roast beef.
- Leftover Meats: Repurpose your holiday turkey, rotisserie chicken, steak, salmon fillets, or taco meat.
- Cheese: Add creamy goodness with slices of cheddar, gouda, mozzarella or havarti cheese. Or use cream cheese, Neufchatel, or any other melty cheese you can think of.
- Veggies: Get as weird as you want here. Basics like lettuce, tomato, onion, pickles, and pickled veggies are great, or try roasted veggies (e.g. sweet potato, beets, onions, tomatoes, red bell peppers, etc) instead.
- Spreads: Add extra flavor using mayo, mustard, ketchup, sriracha, pesto, hummus, or cranberry relish.
- If you’re more of a sweet breakfast person, skip the parmesan and pepper and opt to smear on peanut butter and jelly after they come out of the oven! Add extra flair with a light dusting of cinnamon sugar. Bonus points if you choose a sweet bagel flavor like cinnamon raisin or blueberry. (Don’t knock it till you try it. Haven’t you ever eaten toast and jelly with your eggs? It’s like that, but better!)
Bagel with eggs variations
Aside from turning them into a delightfully filling bagel egg sandwich, you can also:
- Use bagel thins for a lighter meal. Just note that you’ll probably wanna use both halves, and the egg may leak out over the top a bit.
- Make them gluten-free by swapping in your favorite GF Bagel.
- Make them dairy-free by using plant-based butter or olive oil and swapping in vegan cheese (or omitting the cheese).
How to make a bagel with egg and cheese
Making this super simple bagel with eggs will give you a whole new lease on life (or breakfast, at least). Here’s how it’s done:
- Kitchen Prep. Preheat the oven and line a baking sheet with parchment paper.
- Prep Bagel. Cut the bagel in half. Make the center of each bagel half at least 2-inches wide (to hold the egg). Brush the cut side of each bagel half with melted butter.
- Tip: You can save the bagel cut-out scraps and bake them right alongside your bagel egg in a hole in the oven – just brush them with melted butter first. Alternatively, feel free to save them and turn them into homemade bread crumbs.
- Start Bagel Eggs: Brush melted butter onto the parchment paper, greasing two circles the size of the bagels. Sprinkle parmesan cheese onto each circle of melted butter. Place a bagel half, cut-side-down, directly on top of the cheese. Use the palm of your hand to firmly press the bagel half into the parmesan cheese and “seal” the bagel to the parchment paper. Repeat with the other bagel half.
- Tip: Make sure you press and adhere the bottom of the bagel to the parchment paper – this will prevent the egg from leaking and seeping out.
- Add Egg. Brush the remaining butter over the tops of the bagels. Crack one egg into each bagel hole. Season eggs with salt and pepper to taste.
- Bake. Transfer the baking sheet to the oven. For runny yolks with set whites, bake about 10-12 minutes. If you prefer a fully set and cooked yolk, let your bagel with egg cook for 13-15 minutes.
- Make the Salsa. Add all salsa ingredients to a medium bowl. Season to taste with flakey sea salt and ground black pepper. Gently toss to thoroughly combine all the ingredients. Taste and adjust for seasoning.
- Tip: Mash the avocado gently if you plan on making your bagel eggs into breakfast sandwiches. That way you’re less likely to lose avocado chunks as you dig in!
- Serve. Transfer cooked bagel eggs to a serving platter, top with avocado salsa, and enjoy!
FAQs: bagel eggs
Do bagels usually have eggs?
Unless you’re ordering an egg bagel, the bagel dough likely does not have any eggs in it.
Are bagel eggs healthier than plain bagels?
I’m not a dietician or nutritionist, and “healthy” can mean a great many things to a great many people. That said, since eggs are a good source of protein and other nutrients like iron, vitamins A and B12, I’d argue that they are probably a better choice for most people than a plain bagel.
Serving egg in a hole bagels
Once you start making these brilliant sheet pan breakfast bagels, I have a feeling you’ll find no shortage of ways to eat them. Here are a few suggestions to get your creative wheels turning:
- Serve your bagel toad-in-a-hole with breakfast favorites like coffee, orange juice, fruit salad, grits, or home fries.
- Turn it into a simple work-from-home lunch by adding roasted veggies, a green salad, or a tomato salad to round it out.
- Perfect for company! Set up your very own Bagel Egg Sandwich Breakfast Bar with an assortment of meats, cheeses, and veggies for people to fix up their ideal plate. You’re only limited by how many bagels you can fit on a single sheet pan and how many sheet pans you have in the house!
Storing bagel with egg
Store leftover breakfast sandwiches in the fridge for up to 4 days
- Storing leftover breakfast sandwiches – place in an airtight container in the refrigerator for up to 1 day.
- Reheating – cover the bagel egg with a damp paper towel and microwave 30 seconds to 1 minute.
Alright, my friends! I hope you crust me enough to try these egg-celent Bagel Eggs for yourself. I’m not yolking — they’re amazing!
If you do give ‘em a whirl, let me know how they turn out by giving me a ⭐️⭐️⭐️⭐️⭐️ rating and/or a comment below! You can also always feel free to tag me in your social media posts (@nospoonnecessary) so I can cheer you on!
Until next time, cheers!
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More fast breakfast recipes!
- Sausage Egg Casserole
- Breakfast Stuffing Muffins
- Bagel and Lox Breakfast
- Easy Spinach Quiche
- Avocado Toast with Eggs
How to make bagel eggs in a hole in the oven 👇
- 1 Small Bowl (for melting butter)
- 1 Pastry brush (for brushing butter onto bagels)
- 1 Baking Sheet with Parchment Paper (for baking bagel eggs)
- 1 Bagel
- 2 TBS Butter – melted & DIVIDED
- ¼ Cup Freshly Grated Parmesan Cheese
- 2 Large Eggs
- Kosher Salt & Ground Black Pepper
Avocado Salsa (optional)
- 1 large Avocado – peeled, pit removed & diced
- 1 large Scallion – thinly sliced (sub: Chives)
- ½ whole Lime – juiced (about 2 TBS)
- 1/3 Cup Fresh Cilantro Leaves – loosely packed & chopped
- ¼ tsp EACH: Ground Cumin + Smoked Paprika
- Preheat oven and prepare baking sheet: Preheat the oven to 375-degrees F. Line a large baking sheet with parchment paper and set aside.
- Prep bagel: Cut the bagel in half. Using a 2-inch round cutter or a paring knife, make the center of each bagel half about 2-inches wide (to hold the egg). Brush the cut side of each bagel half with 1 tablespoon of the melted butter.
- Start bagel eggs - butter and cheese: Brush half a tablespoon of melted butter onto the parchment paper, greasing two circles the size of bagels. Sprinkle 2 tablespoons of parmesan cheese onto one of circles of melted butter on the baking sheet.
- Add bagel halves: Place a bagel half, cut-side-down, directly on top of the cheese. Repeat with the remaining parmesan and bagel half. Use the palm of your hand to firmly press the bagel half into the parmesan cheese and “seal” the bagel to the parchment paper. Repeat with the other bagel half. (Tip: Make sure you press and adhere the bottom of the bagel to the parchment paper – this will prevent the egg from leaking and seeping out in the next step.)
- Add eggs: Brush the remaining half a tablespoon of butter over the tops of the bagels. Crack one egg into each bagel hole. Season each egg to taste with salt and pepper.(Tip: If you pressed your bagels down onto the cheese and your eggs still run out a little from under the bagel - don't stress. The whites will congeal and they will bake up just fine.)
- Bake: Transfer the baking sheet to the oven. For runny yolks with set whites, bake for about 10-12 minutes. If you prefer a fully set and cooked yolk, bake your bagel eggs for 13-15 minutes.
- Meanwhile, make the salsa: To a medium bowl, add the scallions, avocado, lime juice, cilantro, cumin and paprika. Season to taste with flakey sea salt and ground black pepper. Gently toss to thoroughly combine all the ingredients. Taste and adjust for seasoning.
- Serve: Transfer your bagel eggs to a serving platter. Top avocado salsa and enjoy!
- Bagel scraps: You can save the bagel cut-out scraps and bake them right alongside your bagel egg in a hole in the oven – just brush them with melted butter first.
- Bagel egg sandwich: Follow the recipe, making a bagel-egg-in the-hole with the top bagel half ONLY. Bake the bottom of the bagel – brushed with butter – right alongside. To assemble sandwich, top the plain bagel bottom with a tablespoon or two of avocado salsa. Use a fork to gently smash the avocado. Top with your favorite breakfast sandwich ingredients, such as crispy bacon, ham or smoked salmon, and sliced tomatoes. Top with bagel egg and enjoy.
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