Looking for the perfect bagel sandwich that’s just as satisfying as your favorite brunch spot but easy enough to make at home? This healthy bagel sandwich is my go-to. It’s packed with flavor, protein, and greens…and the best part? It doesn’t taste healthy. It tastes like something you’d order at a gourmet café, minus the wait.
Why You’ll Love This Bagel Sandwich Recipe
This bagel breakfast sandwich is everything I want in a quick morning meal: creamy, toasty, melty, and full of texture. You get the richness of the egg, the tang of Dijon, a layer of savory chicken, a little crunch from microgreens, and the fresh bite of spinach, all tucked between your favorite bagel.
It’s husband-approved, kid-friendly, and totally customizable with whatever you have in the fridge. And because we’re using simple, whole ingredients, you can feel good about eating it any day of the week.
If you love this recipe, you might also enjoy these other easy recipes from the blog: Mini Quiche Recipe, Pepperoni Pizza Bagel Recipe, Pizza Bagel Bites Recipe.
What You’ll Need for These Bagel Breakfast Sandwiches
Here’s everything I use to make six bagel and egg sandwiches:
- 1 tbsp cooking oil or butter: For frying the eggs. I usually go with butter for flavor.
- 6 bagels: I love the Everything Bagels from Trader Joe’s for this sandwich.
- 6 eggs: Cooked over easy so the yolk is just a little runny.
- 6 oz whipped cream cheese: Light and spreadable.
- 3 tbsp Dijon mustard: Adds that subtle kick.
- 1 cup fresh spinach: For crunch and color.
- 2 (7 oz) packages chicken deli meat: Use your favorite brand or swap in turkey.
- 4 oz sliced cheese: I used this Double Gloucester with onion and chive from Trader Joe’s and it was so good.
- 1/4 cup microgreens: Optional but highly recommended for a fresh finish.
How to Make a Bagel Egg Sandwich
- Cook the eggs: Heat butter or oil in a nonstick skillet over medium-low heat. Crack the eggs into the pan, being careful not to break the yolks. Cook 2–3 minutes per side until over easy.
- Toast the bagels (optional): I like mine a little crisp on the edges, but it’s up to you.
- Spread the base: On each toasted bagel half, spread cream cheese and Dijon mustard.
- Assemble: Layer spinach, chicken, cheese, egg, and microgreens on the bottom half of each bagel. Top with the other half.
That’s it! You’ve got six hearty, delicious bagel breakfast sandwiches ready to go.
Bagel Sandwich Ideas & Variations
- Vegetarian: Skip the chicken and add avocado or sautéed mushrooms.
- Spicy: Mix a little sriracha into your cream cheese or swap Dijon for spicy brown mustard.
- Make-ahead: Cook the eggs and prep all toppings the night before for a super quick morning sandwich.
FAQs
Yes! You can prep everything the night before. Just store components separately and assemble right before eating or wrap in foil and reheat in a toaster oven.
Something melty and flavorful works best. I love the Cotswold Double Gloucester cheese, but cheddar, provolone, or even a pepper jack would be delicious.
They definitely can be! This version includes protein, greens, and healthy fats. Opt for whole grain or sprouted bagels if you want to boost the fiber content.
Best Healthy Bagel Sandwich Recipe
Ingredients
- 1 tbsp cooking oil or butter
- 6 bagels Everything bagels recommended
- 6 eggs
- 6 oz whipped cream cheese
- 3 tbsp Dijon mustard
- 1 cup spinach
- 2 7 oz packages chicken deli meat
- 4 oz sliced cheese like Double Gloucester with chives
- 1/4 cup microgreens
Instructions
- Heat oil or butter in a nonstick skillet over medium-low.
- Crack eggs into the pan without breaking the yolks. Cook 2–3 minutes per side until over easy.
- Toast the bagels if desired.
- Spread cream cheese and Dijon on both sides of each bagel.
- Assemble sandwiches with spinach, chicken, cheese, egg, and microgreens.
- Top with the second half of the bagel and enjoy!
Notes
- Make it ahead: Prep all the sandwich components ahead of time and assemble in the morning. Store cooked eggs in the fridge for up to 2 days.
- Reheating tip: If making ahead, wrap the sandwich in foil and reheat in a toaster oven or skillet to keep the bagel from getting soggy.
- Make it vegetarian: Skip the deli meat and add avocado, sautéed mushrooms, or extra cheese.
- Bagel swap: Try whole grain, gluten-free, or low-carb bagels to suit your dietary needs.
- Spice it up: Add sliced jalapeños, hot sauce, or a dash of chili flakes for heat.
- Kid-friendly tip: Scramble the eggs instead of cooking them over easy for less mess.
- Meal prep idea: Double the recipe and store the extras wrapped in parchment + foil in the fridge for grab-and-go breakfasts all week.
This is one of those “feels indulgent but it’s healthy” kind of sandwiches. It’s protein-packed, rich, and fresh all at once. And trust me, your tastebuds won’t miss the drive-thru.
If you’re on the hunt for easy bagel sandwich ideas, this one should be at the top of your list. It’s perfect for brunch, a quick weekday breakfast, or even a light dinner. Plus, it’s a recipe you’ll actually feel good about eating.
For more bagel love, check out my Pepperoni Pizza Bagel Recipe or these Pizza Bagel Bites for a fun twist.
Happy sandwich-making!
