Ham Egg and Cheese Bagel Thins

These ham egg and cheese bagel thins are the perfect savory meal prep for busy mornings. Made with easy sheet pan eggs, ham, and provolone.

As always, you can customize these using whatever breakfast meat, cheese or bagels you choose. Here’s how I make mine!

What You’ll Need

Equipment

• Quarter sheet pan
• Parchment
• Toaster optional

Ingredients

• Eggs
• Egg whites: I buy the cartons.
• Fat free milk: Or milk of choice.
• Roasted red peppers
• Basil
• Salt + pepper
• Everything bagel thins: Using the Thomas bagel thins.
• Deli ham
• Provolone cheese: Love the Sargento ultra thin provolone slices.

How To Make Them

1. Make the sheet pan eggs: Preheat oven to 400F, line a quarter sheet pan with parchment and spray with cooking spray. Whisk together eggs, egg whites and milk, then pour onto the sheet pan. Add roasted red peppers, basil, and a good pinch salt and pepper. Bake for 15 minutes, or until eggs are set.
2. Toast bagels (optional): Lightly toast each of the bagels, if desired. This can help with texture and longevity for meal prep, but isn’t necessary.
3. Assemble: Build your sandwich by layering 4 slices ham, 1/6 of the eggs, and slice of cheese. Repeat with the remaining bagels.
4. Wrap: Individually wrap your sandwiches in parchment or foil, and store in a  gallon ziploc or the bag the bagels came in.

Tips

• Wrapping: This video shows my favorite way to wrap breakfast sandwiches with parchment. You can just toss the in the microwave when you’re ready to reheat, wrapping and all.
• Sheet pan eggs: Make sure your pan is lined completely with parchment – if the eggs get underneath, they will stick to the pan. I’d recommend even greasing the bottom of the pan before adding parchment to make sure nothing sticks.

To Store

These breakfast bagel thins are best stored in the fridge up to 4 days or freezer up to 3 months. To reheat, microwave 30-60 seconds. From frozen, microwave 1 1/2-2 min, or thaw in the fridge overnight and microwave 30-60 seconds (until cheese is melty and sandwich is warmed through).

You’ll Also Love

• Meal prep sausage egg and cheese english muffins
• Bacon egg and cheese breakfast bagels
• Turkey sausage and bacon breakfast burritos
• Easy high protein breakfast muffins

Lastly, be sure to leave a rating and review down below if you try these ham egg and cheese bagel thins! And don’t forget to tag me on IG, I always love hearing from you guys. Enjoy! ♡

Ham Egg and Cheese Bagel Thins

5 from 2 votes

These bagel breakfast sandwiches are the perfect savory meal prep for busy mornings. Made with easy sheet pan eggs, ham, and provolone.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Course: Breakfast

Cuisine: American

Servings: 6

Calories: 262kcal

Equipment

• Quarter sheet pan
• Parchment
• Toaster optional

Ingredients

Sheet pan eggs

• 2 large eggs
• 1 cup egg whites (245 g)
• 1/2 cup fat free milk (120 ml) or milk of choice
• 3 tbsp roasted red peppers (60 g) chopped
• 1/4 cup fresh basil chopped
• salt and pepper to taste

Bagel sandwiches

• 6 everything bagel thins
• 24 slices deli ham (336 g)
• 6 thin slices provolone cheese

Instructions

• Preheat the oven to 400 F for the sheet pan eggs. Line a quarter sheet pan with parchment and spray with cooking spray.
• In a mixing bowl, whisk together eggs, egg whites, and milk. Pour into parchment lined baking sheet. Add red peppers, basil and a good pinch of salt and pepper. Bake for 15 minutes, or until eggs are set.
• Let the eggs cool for just a minute, then cut into squares (I like to cut into 12 and put 2 on each sandwich).
• Lightly toast your bagels (optional), then build each bagel with 4 slices ham, 1/6 of the eggs and slice of provolone. Wrap individually in parchment or foil and store in a gallon ziploc once cooled. Refrigerate or freeze depending on how long you need them to last!

Notes

• Storing: These are best stored in the fridge up to 4 days or freezer up to 3 months.
• To reheat: Microwave 30-60 seconds, until cheese is melty and sandwich is warmed through. From frozen, microwave 1 1/2-2 min, or thaw in the fridge overnight and microwave 30-60 seconds, 
• Sheet pan eggs: Make sure your pan is lined completely with parchment – if the eggs get underneath, they will stick to the pan. I’d recommend even greasing the bottom of the pan before adding parchment to make sure nothing sticks.

Nutrition

Serving: 1bagel sandwich | Calories: 262kcal | Carbohydrates: 26.4g | Protein: 25.3g | Fat: 7.6g | Fiber: 5g

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