These egg and cheese bagel thins are a delicious high-protein breakfast that’s perfect for meal prep and busy mornings. Made with fluffy sheet pan eggs, melted provolone cheese, and everything bagel thins, these sandwiches are easy to prepare ahead of time and reheat whenever you need a quick and satisfying meal.
Why You’ll Love This Recipe
Easy to make ahead for the week
High in protein and very filling
Great for freezing and reheating
Made with simple everyday ingredients
Perfect for busy mornings or quick breakfasts
Customizable with your favorite vegetables and cheese
Ready in under 30 minutes
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sheet pan eggs:
2 large eggs
1 cup egg whites (245 g)
1/2 cup fat free milk (120 ml)
3 tablespoons chopped roasted red peppers (60 g)
1/4 cup fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
For the sandwiches:
6 everything bagel thins
6 thin slices provolone cheese
Optional additions:
1 cup fresh spinach
1/4 cup sliced onions
Cooking spray for the baking pan
Parchment paper
Directions
Preheat the oven to 400°F. Line a quarter sheet pan with parchment paper and lightly spray it with cooking spray.
In a medium bowl, whisk together the 2 eggs, 1 cup egg whites, and 1/2 cup milk until smooth.
Pour the egg mixture into the prepared baking pan. Sprinkle the roasted red peppers, chopped basil, salt, and black pepper evenly over the top.
Bake for 15 minutes or until the eggs are fully set in the center.
Remove the eggs from the oven and let them cool slightly. Cut the eggs into 12 squares.
Lightly toast the bagel thins if desired for added texture.
Assemble each sandwich by placing two egg squares and one slice of provolone cheese inside each bagel thin.
Wrap each sandwich individually in parchment paper or foil for easy storage.
Servings and timing
Servings: 6 sandwiches
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Approximate nutrition per sandwich:
Calories: 190 kcal
Protein: 17 g
Carbohydrates: 24 g
Fat: 5 g
Variations
Add sautéed spinach or mushrooms for extra flavor.
Use cheddar, mozzarella, or Swiss cheese instead of provolone.
Try whole wheat or plain bagel thins.
Add crushed red pepper flakes for a spicy version.
Include sliced tomatoes or avocado before serving.
Storage/Reheating
Store the sandwiches in the refrigerator for up to 4 days in an airtight container or wrapped individually.
To freeze, place wrapped sandwiches in a freezer-safe bag and freeze for up to 3 months.
To reheat from refrigerated:
Microwave for 30–60 seconds.
To reheat from frozen:
Microwave for 1 1/2–2 minutes until hot and the cheese is melted.
FAQs
Can I freeze these breakfast sandwiches?
Yes, they freeze very well for up to 3 months.
What type of cheese works best?
Provolone melts beautifully, but cheddar and mozzarella also work great.
Can I use only whole eggs?
Yes, you can replace the egg whites with additional whole eggs if preferred.
Do I need to toast the bagels?
No, but toasting helps improve texture and keeps the sandwiches from becoming soggy.
Can I add vegetables?
Absolutely. Spinach, mushrooms, onions, and tomatoes are excellent additions.
How do I prevent the eggs from sticking?
Use parchment paper and lightly grease the pan before adding the egg mixture.
Are these good for meal prep?
Yes, they are ideal for meal prepping breakfasts ahead of time.
Can I make them dairy-free?
Yes, simply use dairy-free milk and dairy-free cheese.
What’s the best way to wrap them?
Wrap individually in parchment paper or foil for easy reheating.
Can I reheat them in the oven?
Yes, warm them in a 350°F oven for about 10 minutes.
Conclusion
Egg and cheese bagel thins are a simple and satisfying breakfast that makes meal prep easy. With fluffy baked eggs, melted cheese, and soft bagel thins, these sandwiches are perfect for busy mornings when you need something quick, warm, and filling. Make a batch ahead of time and enjoy a delicious homemade breakfast all week long.
These egg and cheese bagel thins are a high-protein breakfast sandwich made with fluffy sheet pan eggs, melted provolone cheese, and everything bagel thins. Perfect for meal prep, they are quick to make, freezer-friendly, and ideal for busy mornings.
Ingredients
For the Sheet Pan Eggs:
2 large eggs
1 cup egg whites (245 g)
1/2 cup fat free milk (120 ml)
3 tablespoons chopped roasted red peppers (60 g)
1/4 cup fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sandwiches:
6 everything bagel thins
6 thin slices provolone cheese
Optional Additions:
1 cup fresh spinach
1/4 cup sliced onions
Cooking spray for the baking pan
Parchment paper
Instructions
Preheat the oven to 400°F.
Line a quarter sheet pan with parchment paper and lightly coat with cooking spray.
In a medium bowl, whisk together the eggs, egg whites, and milk until smooth.
Pour the egg mixture into the prepared baking pan.
Sprinkle the roasted red peppers, chopped basil, salt, and black pepper evenly over the egg mixture.
Bake for 15 minutes or until the eggs are fully set in the center.
Remove the eggs from the oven and allow them to cool slightly.
Cut the baked eggs into 12 equal squares.
Lightly toast the bagel thins if desired.
Assemble each sandwich by placing two egg squares and one slice of provolone cheese inside each bagel thin.
Add optional spinach or onions if desired.
Wrap each sandwich individually in parchment paper or foil for storage or meal prep.
Notes
These sandwiches are excellent for meal prep and freezing.
Cheddar, mozzarella, or Swiss cheese can replace provolone.
Whole eggs may be used instead of egg whites if preferred.
Toasting the bagel thins improves texture and reduces sogginess.
Add mushrooms, spinach, or tomatoes for extra flavor and nutrition.
Store refrigerated for up to 4 days.
Freeze individually wrapped sandwiches for up to 3 months.
Reheat frozen sandwiches in the microwave for 1 1/2 to 2 minutes.
