Cheesy Egg and Tomato Breakfast Bagel Sandwich

Short description
A warm, satisfying morning bite featuring a toasted bagel layered with fluffy eggs, fresh tomato, and melted cheese—perfect for starting your day with a burst of comforting flavor.

Why You’ll Love This Recipe

• Convenient and handheld—ideal for busy mornings
• Warm, gooey cheese complements the fresh tomato and eggs
• Easy to customize with different cheeses, bread, and add-ins
• Quick to assemble in under 15 minutes

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh bagel (e.g. plain, sesame, everything, or whole wheat)
• Eggs (fried, scrambled, or omelette-style)
• Cheese slices (cheddar, American, Swiss, or your favorite)
• Tomato slices (firm, ripe)
• Butter or oil for cooking
• Optional: spinach, bacon or sausage, avocado, hot sauce

directions

1. Toast the bagel: Split and toast until golden and crisp.
2. Cook the eggs:
   • For fried: melt a bit of butter in a pan, crack in eggs, and cook to your preferred doneness (sunny-side or over-easy recommended).
   • For scrambled: whisk eggs, cook in butter until softly set.
3. Melt the cheese: Place cheese on the eggs while still in the pan; cover briefly until the cheese begins to melt.
4. Assemble the sandwich:
   • Layer eggs with melted cheese on the bottom half of the bagel.
   • Top with tomato slices and any optional additions.
   • Place the other half of the bagel on top.
5. Serve warm: Enjoy immediately, or wrap for on-the-go convenience.

Servings and timing

• Servings: 1 sandwich (adjust as needed)
• Prep time: 3 minutes
• Cook time: 7–8 minutes
• Total time: 10–12 minutes

Variations

• Add protein: Include cooked bacon, sausage patty, or smoked salmon.
• Go green: Add fresh spinach or avocado slices.
• Spice it up: Spread hot sauce, chipotle mayo, or pesto on the bagel before assembling.
• Change the bread: Use English muffin, croissant, or whole grain roll instead of a bagel.

storage/reheating

• Storage: For make-ahead option, wrap tightly in parchment and refrigerate up to 24 hours.
• Reheating: Warm in a skillet or oven at 175 °C (350 °F) for 5 minutes, or microwave for ~60 seconds (watch the tomato for sogginess).

FAQs

What type of bagel works best?

Any sturdy bagel—plain, sesame, everything, or whole wheat—will hold the fillings well.

Can I make this vegetarian?

Yes—skip meat additions and add avocado, spinach, or roasted veggies.

How do I prevent the bagel from getting soggy?

Toast it well and allow ingredients like tomato to warm slightly before assembly. Assemble just before eating.

What’s a good melting cheese for this sandwich?

Cheddar, American, Swiss, Monterey Jack, or pepper jack melt nicely and pair well with eggs.

Can I substitute the bagel with another bread?

Absolutely—use English muffin, croissant, kaiser roll, or brioche bun.

Can I make multiple sandwiches ahead of time?

You can assemble and wrap sandwiches, refrigerate up to 24 hours, then reheat before serving.

What egg style is recommended?

Fried (sunny-side or over-easy) lends a runny yolk; scrambled is creamier and more portable.

Can I add vegetables?

Yes—spinach, sautéed mushrooms, roasted peppers, or slices of avocado all work well.

Is this sandwich freezer-friendly?

Yes—wrap well and freeze for up to 2 months. Reheat in toaster oven or oven until warmed throughout.

What sides pair with this sandwich?

Fresh fruit, hash browns, crispy bacon, or yogurt make excellent companions.

Conclusion

This Cheesy Egg and Tomato Breakfast Bagel Sandwich is a delightful combination of texture, flavor, and convenience—perfect for weekday mornings or leisurely weekends. Easily adaptable and quick, it’s destined to become a go-to breakfast favorite.

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