If you want a filling, protein-packed breakfast sandwich, this bagel sandwich is an excellent choice. Toasted bagel halves cradle a creamy filling of eggs, ricotta, spinach, and melting cheese for a satisfying morning meal. The filling is adaptable, so you can tweak it to suit your taste or pantry staples.
Move beyond the usual cream cheese bagel and try this savory option. The combination of egg, ricotta, spinach, and cheese gives you texture, flavor, carbohydrates, and protein in one compact sandwich. It comes together in under 20 minutes and can be cooked entirely in an air fryer, so you don’t need to use the oven or stove.
This sandwich is also versatile. Add or swap ingredients—bacon, avocado, hot sauce, or different cheeses—to personalize it. If you like to meal prep, make a batch at the start of the week: these store well and make busy mornings much easier.
Ingredients
- Bagel: An everything bagel adds extra flavor, but use plain or any favorite bagel.
- Eggs: The base for the filling.
- Ricotta: Drain well before using to avoid a runny filling.
- Spinach: Baby spinach is used here. If using frozen, squeeze out excess liquid.
- Cheese: Mild cheddar works great; other melting cheeses like Gruyère or mozzarella also work. Optional parmesan adds more flavor.
- Dijon mustard: For a hint of tang.
- Seasoning: Garlic powder, salt, and pepper to taste.
- Fresh herbs: Chives, green onion, or parsley for brightness.
Steps to make
Drain the ricotta thoroughly before starting—any excess liquid will make the egg mixture too watery and prevent it from sitting well on the bagel. Whisk together the eggs, drained ricotta, Dijon mustard, and seasonings, then fold in chopped spinach, chives, and cheese. The mixture should be thick, not runny.
Slice the bagels in half. Lightly butter the inside of the top halves.
Spoon about 2–3 tablespoons of the egg and spinach mixture onto each bottom bagel half and sprinkle with extra cheese. Butter the inside of the top halves and place the assembled bagels in the air fryer with the buttered top halves facing up. Air fry at 400°F (200°C) for 8–10 minutes, or until the egg mixture is set and the bagel halves are nicely toasted.
Want to meal prep? Here is how you can store
If you like to meal prep to streamline busy mornings, these bagel sandwiches are ideal. Make a batch, let them cool completely, then wrap each sandwich in food-grade parchment paper and store in an airtight container in the refrigerator for up to four days. Reheat in an air fryer or oven until warmed through and the bread is crisp again.
More Breakfast Recipes
Breakfast Bagel Sandwich
Ingredients
- 3 Bagel of your choice
- 2-3 tablespoons Butter
- 2 Large eggs
- 1 cup Baby spinach (tightly packed, roughly chopped)
- 2-3 tablespoons Chive
- ½ cup Ricotta (drained well)
- 1 teaspoon Dijon mustard
- ½ tablespoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ½ cup Mild cheddar (or other melting cheese)
Instructions
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Beat together eggs, drained ricotta, Dijon, garlic powder, salt, and pepper until smooth.
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Fold in chopped chives, spinach, and cheese. The mixture should be thick and not watery.
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Cut bagels in half. Pile 2–3 tablespoons of the egg mixture onto each bottom half and sprinkle with extra cheese.
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Butter the inside of the top halves and place them on top, buttered side up.
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Air fry at 400°F (200°C) for 8–10 minutes until the egg mixture is set and the bagels are toasted. Alternatively, bake at 350°F (175°C) for 10–12 minutes.
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Remove carefully, finish with hot sauce, sliced avocado, or crispy bacon if desired, and close the sandwich with the top half.
Notes
- Ensure ricotta is well drained so the filling holds its shape on the bagel.
- Oven option: bake at 350°F (175°C) for 10–12 minutes if you don’t have an air fryer.