Baked Egg and Bacon Bagel Breakfast Sandwiches (Meal Prep)
Baked Egg and Bacon Bagel Breakfast Sandwiches (Meal Prep)
Ingredients
For the Baked Egg Patties
- 8 large eggs
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 bacon, cooked and crumbled
For Assembly
- 4 plain bagels, pre-sliced
- 4 American cheese slices
- 2 tablespoons sriracha mayonnaise
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking dish with parchment paper, allowing some overhang on the sides to easily lift the egg patty later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, crack the 8 large eggs. Add the 1/4 cup of plain Greek yogurt, 2 tablespoons of chopped fresh chives, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk thoroughly until all ingredients are well combined and the mixture is light and frothy.
⏱️ 5 min
- 3
Gently fold in the 6 slices of cooked and crumbled bacon into the egg mixture. Pour the entire mixture evenly into the prepared 9x13 inch baking dish.
⏱️ 2 min
- 4
Bake the egg mixture in the preheated oven for 20-25 minutes, or until the egg patty is fully set and the top is lightly golden brown. The center should no longer be jiggly.
⏱️ 25 min•🌡️ 350
- 5
Carefully remove the baking dish from the oven. Using the parchment paper overhang, lift the entire egg patty out of the dish and transfer it to a cutting board. Allow it to cool slightly for a few minutes. Once slightly cooled, use a sharp knife to cut the large egg patty into 4 equal squares, sized to fit your bagels.
⏱️ 5 min
- 6
Arrange the bottom halves of the 4 pre-sliced plain bagels on a baking sheet. Place one egg square on top of each bagel bottom, followed by one slice of American cheese on top of the egg. Drizzle the 2 tablespoons of sriracha mayonnaise evenly over the top halves of the bagels.
⏱️ 5 min
- 7
Place the top halves of the bagels onto the cheese, completing the sandwiches. Place the baking sheet with the assembled sandwiches back into the oven for 5-7 minutes, or until the cheese is melted and the sandwiches are warmed through.
⏱️ 7 min•🌡️ 350
- 8
Remove from the oven. For meal prep, allow the sandwiches to cool completely. Once cool, individually wrap each breakfast sandwich in parchment paper or plastic wrap. Label each with the day of the week (e.g., Mon, Tues, Weds, Thurs) for easy identification. Store in the refrigerator for up to 4-5 days. Reheat in a microwave or toaster oven when ready to eat.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Egg and Bacon Bagel Breakfast Sandwiches (Meal Prep)
Ingredients
For the Baked Egg Patties
- 8 large eggs
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 bacon, cooked and crumbled
For Assembly
- 4 plain bagels, pre-sliced
- 4 American cheese slices
- 2 tablespoons sriracha mayonnaise
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking dish with parchment paper, allowing some overhang on the sides to easily lift the egg patty later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, crack the 8 large eggs. Add the 1/4 cup of plain Greek yogurt, 2 tablespoons of chopped fresh chives, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk thoroughly until all ingredients are well combined and the mixture is light and frothy.
⏱️ 5 min - 3
Gently fold in the 6 slices of cooked and crumbled bacon into the egg mixture. Pour the entire mixture evenly into the prepared 9x13 inch baking dish.
⏱️ 2 min - 4
Bake the egg mixture in the preheated oven for 20-25 minutes, or until the egg patty is fully set and the top is lightly golden brown. The center should no longer be jiggly.
⏱️ 25 min•🌡️ 350 - 5
Carefully remove the baking dish from the oven. Using the parchment paper overhang, lift the entire egg patty out of the dish and transfer it to a cutting board. Allow it to cool slightly for a few minutes. Once slightly cooled, use a sharp knife to cut the large egg patty into 4 equal squares, sized to fit your bagels.
⏱️ 5 min - 6
Arrange the bottom halves of the 4 pre-sliced plain bagels on a baking sheet. Place one egg square on top of each bagel bottom, followed by one slice of American cheese on top of the egg. Drizzle the 2 tablespoons of sriracha mayonnaise evenly over the top halves of the bagels.
⏱️ 5 min - 7
Place the top halves of the bagels onto the cheese, completing the sandwiches. Place the baking sheet with the assembled sandwiches back into the oven for 5-7 minutes, or until the cheese is melted and the sandwiches are warmed through.
⏱️ 7 min•🌡️ 350 - 8
Remove from the oven. For meal prep, allow the sandwiches to cool completely. Once cool, individually wrap each breakfast sandwich in parchment paper or plastic wrap. Label each with the day of the week (e.g., Mon, Tues, Weds, Thurs) for easy identification. Store in the refrigerator for up to 4-5 days. Reheat in a microwave or toaster oven when ready to eat.
⏱️ 10 min