Bacon, Egg and Cheese Breakfast Bagels (With Sheet Pan Eggs)

These bacon, egg and cheese breakfast bagels are made with protein bagels and sheet pan eggs that you can customize however you want!

Breakfast sandwiches are one of our favorite breakfasts, especially for meal prep. Throw them in the air fryer in the morning for a quick grab-and-go breakfast! Plus, you can make them a million different ways so you never get sick of them.

I also make my own protein bagels, which adds 10 grams of protein to each sandwich. You could totally grab a pack of bagels from the store or use english muffins to make these easier. Here’s everything you’ll need and how to prep them.

What You’ll Need

Equipment

• Quarter sheet pan
• Parchment
• Toaster optional

Ingredients

• Bagels: I make 1 1/2 batches of my homemade protein bagels. A full batch only makes 4, so I make one more 1/2 batch to get 6 bagels. Of course, you can grab some pre-made bagels or even use english muffins!
• Thick cut bacon: This fully cooked thick cut bacon is so easy to throw in the microwave so it’s ready to go right away. You could also use ham, Canadian bacon, or turkey sausage.
• Cheese: I like the Sargento ultra thin cheese slices. Use whatever kind you love! I like the provolone.
• Eggs + egg whites: For the sheet pan eggs, I combine whole eggs and egg whites. That way, I get lots of protein from the egg whites and some healthy fats from the egg yolks.
• Milk: Whisking some milk in with the eggs will add protein and fluffiness to the eggs. You could also add greek yogurt or blended cottage cheese.
• Roasted red peppers and basil: Delicious in the sheet pan eggs.
• Salt and pepper: To season the eggs.

How To Make Them

1. Make the bagels: The high protein bagels will take the longest, so I always get them baking first. I have a separate recipe post for them here. They’re so easy and add an easy 10 grams of protein to each sandwich! If you’re using store bought bagels or english muffins, skip this step.
2. Make the sheet pan eggs: While the bagels are baking, I get the sheet pan eggs ready to go. Whisk together eggs, egg whites, and milk. Line a quarter baking sheet with parchment paper, spray with cooking spray, and add in the egg mixture. Add some chopped roasted red peppers and fresh basil, and season with some salt and pepper.
3. Bake the eggs: At this point, the bagels should be done and you can adjust the oven to 400 F for the sheet pan eggs. Bake them for 13-15 minutes, or until the eggs are set. Cut the eggs into 6 pieces if using larger bagels, or 12 pieces if using smaller bagels (the stack 2 on top of each other for each sandwich).
4. Cook the bacon: If you’re using fully cooked bacon like me, set the bacon on a folded paper towel on a large plate and microwave for about 1 minute, or according to box directions. If using raw bacon, cook according to package instructions.
5. Assemble: Cut bagels in half and lightly toast. Layer the bottom half, eggs, 1 cheese slice, 2 slices of bacon, then the top half of the bagel. If eating right away, throw them in the oven real quick until the cheese is nice and melty! I usually just leave the oven at 400 F (from cooking the eggs) and just check the bagels every couple minutes until the cheese has started melting.

Sheet Pan Eggs

As mentioned above, you’ll need to adjust the size of the sheet pan egg squares based on the size of your bagels.

• Smaller bagels (or english muffins): Cut into 12 squares (as seen above) and stack 2 squares on top of each other for each sandwich.
• Large bagels: Cut into 6 squares and each sandwich will get 1 square.

To Store

If meal prepping, wrap each sandwich in foil or parchment paper and store in a gallon ziploc. Store in the fridge for 3-5 days or freeze up to 3 months. To reheat, defrost in the fridge overnight, then remove the foil (can leave parchment) and microwave 1-2 min. Can also air fry at 390 F for a few minutes at a time until they’re as warm as you like!

Similar Recipes

• Meal prep sausage egg and cheese english muffins
• Turkey sausage and bacon breakfast burritos

Lastly, be sure to leave a rating and comment down below if you try these ones out! And don’t forget to tag me on Instagram. ♡ Enjoy!

Bacon, Egg and Cheese Breakfast Bagels

5 from 1 vote

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:45 minutes mins

Course: Breakfast

Cuisine: American

Servings: 6

Calories: 320kcal

Equipment

• Quarter sheet pan
• Parchment
• Toaster optional

Ingredients

• 1 1/2 batches protein bagels or store bought
• 2 eggs
• 1 cup egg whites (245 g)
• 1/2 cup fat free milk (120 ml)
• 3 tbsp roasted red peppers (60 g) chopped
• 1/4 cup fresh basil chopped
• salt and pepper to taste
• 6 slices Sargento ultra thin cheese provolone
• 12 slices fully cooked thick cut bacon

Instructions

• Start by making the protein bagels. Recipe is linked above in the ingredients list or below in the notes. If you're using store bought, skip this step.
• Preheat the oven to 400 F for the sheet pan eggs. Line a quarter baking sheet with parchment paper (completely, otherwise eggs will leak underneath) and spray with cooking spray.
• In a mixing bowl, whisk together eggs, egg whites, and milk. Pour into parchment lined baking sheet. Top with red peppers and basil and give it a good pinch of salt and pepper. Bake for 13-15 minutes, or until eggs are set.
• Let the eggs cool for just a minute, then cut into squares (6 if your bagels are bigger, 12 if they're smaller).
• Cut the bagels in half, light toast, then assemble sandwiches with eggs (stack 2 on top of each other if you've got 12), cheese slice and 2 pieces of bacon.

Notes

• For meal prep, wrap each sandwich in foil or parchment and store in a gallon ziploc. Store in the fridge for 3-5 days or freeze up to 3 months. To reheat, defrost in the fridge overnight, then remove the foil (can leave parchment) and microwave 1-2 min. Can also air fry at 390 F for a few minutes at a time until they’re as warm as you like!
• Protein bagels recipe

Nutrition

Serving: 1bagel sandwich | Calories: 320kcal | Carbohydrates: 26.5g | Protein: 26.2g | Fat: 10.3g | Fiber: 1g

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