Breakfast protein bagels
These protein breakfast bagels are filled with a flavourful egg bake packed with fresh spinach, red bell pepper, and grated cheese. Topped with red pesto and melted cheese, each bite has a rich, creamy finish with a hint of spice. Simple to make ahead and easy to grab on the go, they're a delicious high protein option that works just as well warm from the oven as they do straight from the fridge.
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Ingredients
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Cottage cheese bagels
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6 |
|---|---|
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Eggs
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8 |
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Red bell pepper
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1 |
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Spinach, fresh
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75 g |
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Cheddar cheese, finely grated
|
50 g |
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Salt
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1 tsp |
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Black pepper
|
|
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Cheddar cheese, sliced
|
80 g |
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Red pesto
|
6 tsp |
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
A sharp knife makes all the difference when cutting the egg bake: score it lightly into 6 portions before cutting all the way through for clean, even pieces. Don't skip the pesto on both halves of the bagel; it acts as a flavour base that ties the whole thing together. And if you have a few extra minutes, that final bake is worth it – the melted cheese seals everything in place and gives you a much better result than assembling cold.
Starting with room-temperature eggs helps achieve a lighter, more uniform egg layer that bakes evenly. Cold eggs are thicker and harder to whisk smoothly. Either take the eggs out of the fridge 20-30 minutes before you start or place them in lukewarm water for 5-10 minutes.
These protein breakfast bagels are perfect for making in batches and freezing for later. Assemble the bagels as instructed but skip the final bake. Instead, wrap each one individually and freeze for up to 3 months. When you're ready to eat, thaw first, then reheat in a preheated oven at 180°C (with fan) for 4-5 minutes until the cheese has melted and the bagel is warmed through.
Questions about protein breakfast bagels
Everything you need to know about making these protein breakfast bagels, from choosing the right ingredients to storing and reheating.
How do I store protein breakfast bagels?
The assembled bagels will keep in an airtight container in the fridge for up to 2 days. You can also store the egg bake and bagels separately, assembling fresh when needed. This method keeps the bagels from going soggy and gives you the best texture.
What kind of cheese works best?
Most good melting cheese works well for this recipe – you want something that softens and binds the filling together in that final bake. Harder cheeses with lower moisture content tend to melt more evenly, while softer, creamier cheeses can add richness but may not hold their shape as well.
If you choose a different cheese, just bear in mind that it may affect the nutritional values of the recipe, including its protein content.
Which bagels should I use for this recipe?
We used our cottage cheese bagels for this recipe. Their soft, tender crumb and light chew make them the perfect base for the egg bake filling.
That said, don't be afraid to experiment! Plain, sesame, or wholegrain bagels all work beautifully too, each bringing its own flavour and texture to the mix, so have fun trying a few until you find your favourite.
It's worth remembering that different bagels will have different nutritional values, including protein content.
Nutritional values
Energy:
2640 Kcal
| Energy distribution % | Nutritional values | |
|---|---|---|
| Fibre | - | 19.3 g |
| Protein | 21.4 % | 139 g |
| Fat | 35.3 % | 105.4 g |
| Carbohydrates | 43.3 % | 281.4 g |
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Customise your protein breakfast bagels
Swap or add vegetables in the egg bake depending on what you have to hand – broccoli, spring onions, or diced courgette all work well.
For a fresh contrast to the warm filling, assemble the bagel bottoms as instructed but leave the tops off, baking them separately. Once the cheese has melted, add a handful of fresh spinach or lettuce, then finish with the toasted top.
There's plenty of room to experiment here, though any swaps you make could change the recipe’s protein content, as well as other nutritional values.
How to check your egg bake is cooked through
To check if your egg bake is ready, make sure the centre is set and there's no liquid egg left. The top should be lightly golden after about 20 minutes at 200°C with a fan. Look for a matte finish on the surface and the edges should start to puff and pull away from the dish.
Give the dish a gentle shake; a little jiggle is fine, but it shouldn't be runny. You can also test the centre with a thin knife or skewer: it should come out clean.
The centre should feel firm and spring back when pressed lightly. Adjust the baking time if necessary, taking into account the depth of the dish or any extra ingredients.
Do I need to preheat the oven?
Yes, preheating ensures the egg mixture bakes evenly and achieves the desired texture. It prevents the eggs from becoming rubbery or watery and helps the top to brown lightly.
Additionally, when reheating the assembled bagels, a preheated oven allows the cheese to melt properly within the short baking time. If your oven does not have a fan setting, set it to about 220°C to achieve similar results.
Leftover cheese? Try these recipes next
Hard cheeses are easy staples to build a few days of meal prep around, holding up well whether it’s grated, sliced, or cubed. Here’s where to use it next:
Mason jar salad: cubes of cheese layered with chicken, sweet potato and crunchy vegetables
Cottage cheese scones: warm, golden scones with a kick of jalapeño and melted pockets of cheese in every bite
Egg muffins: protein-packed muffins filled with broccoli and cheese, great to make in batches, stored in the fridge, and reheated in minutes.
Soggy protein breakfast bagels? Here's why
Sogginess usually comes down to one of two things: assembling the bagels before the egg bake has cooled or storing them assembled for too long. Be sure to let the egg bake cool slightly before building the bagels and keep the pesto layer thin and even.
If you prefer to avoid any sogginess altogether, you can also store the egg bake and bagels separately and assemble fresh when ready to eat.
Out of pesto? Here's what to use instead
Any pesto works well on these protein breakfast bagels. Try green pesto for a more herby, classic flavour, or a sun-dried tomato paste for something a little deeper and richer. Cream cheese also makes a great alternative if you want something milder or try a thin layer of regular mayonnaise or chilli mayonnaise for a subtle kick.
Whatever you choose, keep the layer thin to prevent the bagels from going soggy and remember that any changes to the ingredients may affect the recipe’s nutritional values, including the protein content.
