High-Protein Breakfast Bagels
These high-protein breakfast bagel sandwiches are made with fluffy cottage cheese eggs, veggies, chicken sausage, and cheddar cheese. They’re easy to meal prep, freezer-friendly, and perfect for busy mornings.
Ingredients
- 12 bagels
- 10 large eggs
- 2 cups cottage cheese
- 1 bell pepper, diced
- 1/2 onion, diced
- 1 cup spinach, chopped
- 12 chicken sausage patties
- 12 slices cheddar cheese
- Salt, to taste
- Black pepper, to taste
Method
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish or rimmed baking sheet.
- Add the eggs and cottage cheese to a blender. Blend until smooth.
- Season the egg mixture with salt and pepper.
- Stir in the diced bell pepper, onion, and chopped spinach.
- Pour the egg mixture into the prepared baking dish and spread evenly.
- Bake for 25–30 minutes, or until the eggs are completely set in the center.
- Let the eggs cool slightly, then cut into 12 equal portions.
- Meanwhile, cook the chicken sausage patties according to package directions.
- Slice the bagels and assemble each sandwich with one portion of egg, one chicken sausage patty, and one slice of cheddar cheese.
- Serve immediately or allow the sandwiches to cool completely before storing.
Notes
For meal prep, store the sandwiches in the refrigerator for up to 3–4 days.
To freeze, let all of the ingredients cool completely before assembling. Wrap each sandwich individually and store in a freezer-safe bag for up to 2–3 months.
For the best texture, thaw a frozen sandwich overnight in the refrigerator. Microwave for about 1–2 minutes, or until warmed through. Finish in the air fryer or toaster oven for a few minutes if you prefer a crispier bagel.
You can also customize these with different cheeses, vegetables, or your favorite chicken or turkey sausage.