My high protein breakfast bagels are protein-packed, and perfect for meal prep They’re also super filling and taste so good. Perfect for busy mornings when you want something delicious but don’t have time to cook.
Ingredients (makes 4 bagels)
- 6 eggs
- 100g cottage cheese
- 1 tsp chilli oil
- Handful of fresh coriander, chopped
- 7–8 cherry tomatoes, chopped
- ½ red pepper, diced
- ½ yellow pepper, diced
- Salt and pepper, to taste
- 4 bagels, halved
- 4 slices mature cheddar cheese
- Ketchup, to taste
Method for High Protein Breakfast Bagels
- Prep the egg bake
- Preheat oven to 180°C (fan).
- In a mixing bowl, whisk together eggs, cottage cheese, chilli oil, salt, and pepper.
- Stir in coriander, tomatoes, and peppers.
- Pour into an oven-proof dish and bake for 10–12 minutes, or until golden and just set.
- Cool and slice
- Let the egg bake cool for 5 minutes.
- Slice into 4 equal portions.
- Assemble the bagels
- Lightly toast bagel bases if desired.
- Add a squeeze of ketchup.
- Top with a slice of baked egg, then cheddar cheese.
- Place the bagel lid on top.
- Store or serve
- Wrap each bagel in parchment paper.
- Store in the fridge for up to 3 days or freeze for up to a month.
- Reheat
- Air fryer (best texture): Cut bagel in half, place in air fryer at 180°C for 10 minutes (from fridge). If frozen, defrost overnight before reheating.
- Microwave (quick option): From fridge, heat for 1–2 minutes until warmed through. From frozen, microwave for 3–4 minutes, pausing halfway to check and avoid sogginess.
Top Tips
- Batch bake the eggs: Double the recipe and freeze extras so you always have breakfast ready.
- Prevent soggy bagels: Toast bagels lightly before assembling if you prefer a firmer texture.
- Customise the heat: Add extra chilli oil, jalapeños, or hot sauce if you like it spicy.
- Cheese melt hack: For gooier cheese, pop the reheated bagel back in the air fryer for 1–2 minutes with the lid slightly open.
- On-the-go friendly: Wrap tightly in parchment, then foil for a portable, mess-free breakfast.
High Protein Breakfast Bagels
Ingredients
- 6 eggs
- 100 g cottage cheese
- 1 tsp chilli oil
- Handful of fresh coriander chopped
- 7 8 cherry tomatoes chopped
- ½ red pepper diced
- ½ yellow pepper diced
- Salt and pepper to taste
- 4 bagels halved
- 4 slices mature cheddar cheese
- Ketchup to taste
Instructions
Prep the egg
- Preheat oven to 180°C (fan).
- In a mixing bowl, whisk together eggs, cottage cheese, chilli oil, salt, and pepper.
- Stir in coriander, tomatoes, and peppers.
- Pour into an oven-proof dish and bake for 10–12 minutes, or until golden and just set.
Cool and slice
- Let the egg bake cool for 5 minutes.
- Slice into 4 equal portions.
Assemble the bagels
- Lightly toast bagel bases if desired.
- Add a squeeze of ketchup.
- Top with a slice of baked egg, then cheddar cheese.
- Place the bagel lid on top.
Store or serve
- Wrap each bagel in parchment paper.
- Store in the fridge for up to 3 days or freeze for up to a month.
Reheating options
- Air fryer (best texture): Cut bagel in half, place in air fryer at 180°C for 10 minutes (from fridge). If frozen, defrost overnight before reheating.
- Microwave (quick option): From fridge, heat for 1–2 minutes until warmed through. From frozen, microwave for 3–4 minutes, pausing halfway to check and avoid sogginess.
Other Breakfast ideas:
If you’re into breakfast bagels then you should definitely check out the recipes below for some more amazing breakfast ideas:
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