If you’re on the hunt for a hearty and protein-packed breakfast, then you’re in for a treat! These Sausage and Egg Breakfast Bagels are not just delicious but also super easy to prepare. I decided to switch things up a bit and use Warburton’s protein bagel thins instead of the usual muffin, giving you a little extra fiber and protein. Trust me, they taste amazing! Whether you need a grab-and-go meal or something to fuel you up in the morning, this recipe has got you covered.
Method
Cook Your Sausages (or Bacon if Preferred!)
Begin by cooking the chicken chipolata sausages. Heat a pan over medium heat and place the sausages in the pan, cooking them until they’re golden brown and crispy on the outside. If you prefer bacon instead of sausages, feel free to swap them out. Bacon will add a rich, savory crunch to the bagels. Cook until crispy and set aside.
Whisk the Egg Mixture
In a small bowl, crack the egg and add the egg whites. Season with a pinch of salt and pepper for flavor. Whisk everything together until fully combined and slightly frothy. This mixture will create the fluffy egg filling for the bagel. Once mixed, pour it into a baking dish, ensuring it is evenly distributed. Be cautious not to overfill the dish just a thin layer works best for baking.
Bake the Eggs
Preheat your oven to 180°C (350°F). Once your egg mixture is in the baking dish, place it into the oven. Bake for 12-14 minutes or until the eggs are set and slightly golden on top. If you prefer a smoother finish to the eggs, line your baking dish with greaseproof paper to prevent sticking. This step will make removing the eggs from the dish much easier and ensure they come out intact.
Toast the Bagels
While the eggs are baking, it’s time to toast the protein thin bagels. Place the bagels in a toaster or on a grill to achieve your desired level of crispiness. Toasting adds texture to the bagels and helps them hold up against the egg and sausage filling.
Assemble Your Breakfast Bagels
Once the eggs are done baking and the bagels are toasted, it’s time to assemble your breakfast bagels. Start by drizzling a little reduced-sugar ketchup on the cut sides of the toasted bagels. Then, add a slice of the fluffy baked egg onto each bagel, followed by a few sausages (or bacon) placed neatly on top. Finish by placing a cheesy slice over the eggs and sausages, allowing the warmth of the bagel and filling to slightly melt the cheese.
Wrap and Refrigerate
After assembling the bagels, wrap each one tightly in foil. This helps preserve the freshness and makes for an easy grab-and-go meal later. You can store them in the fridge, and when you’re ready to eat, simply reheat the bagels in an air fryer or oven (still wrapped in foil) for 5-10 minutes to enjoy them warm. You can also enjoy them cold, depending on your preference.
Necessary Tools
- Baking dish
- Whisk
- Knife and cutting board
- Foil
- Oven
- Toaster
- Small bowl for ketchup drizzle
Sausage and Egg Breakfast Bagel
Cuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes30
minutesIngredients
8 chicken chipolata sausages
1 egg (55g)
250g egg whites (I use Two Chicks Products)
Salt and pepper to taste
7 cherry tomatoes, cut into quarters
1/2 tbsp reduced sugar ketchup
4 cheesy slices
4 protein thin bagels
Directions
- Cook your sausages (or bacon if preferred!) Start by cooking the chicken chipolata sausages until they’re crispy and golden brown. Alternatively, swap them out for bacon for a different twist.
- Whisk the egg mixture In a small bowl, whisk together the egg and egg whites, seasoning with salt and pepper. Pour this mixture into a baking dish. Be careful not to overfill it – a little bit goes a long way.
- Bake the eggs. Pop the baking dish into the oven and bake at 180°C for 12-14 minutes. If you don’t mind a little extra cleanup, feel free to line the dish with some greaseproof paper for a smoother egg lift! (This will save some hassle with sticky corners!)
- Toast the bagels While the eggs are baking, toast the protein thin bagels to your desired crispiness.
- Assemble your breakfast bagels Once everything is ready, drizzle a little reduced-sugar ketchup onto the toasted bagels. Add a slice of baked egg, followed by a few sausages, and top it off with a slice of cheese.
- Wrap and refrigerate Wrap each bagel in foil and place them in the fridge. These bagels are perfect to eat cold or reheat in the air fryer or oven (wrapped in foil) for 5-10 minutes when you’re ready to enjoy them!
Notes
- Eggs sticking to the dish Make sure to grease the baking dish or use greaseproof paper to avoid the eggs sticking too much.
- Toasting the bagels Keep an eye on your bagels while toasting them. They toast pretty quickly, and you don’t want them to get too crispy or burnt.
- Wrap in foil for easy storage Wrapping the assembled bagels in foil makes them easy to store and reheat later.
Serving Suggestions
This Sausage & Egg Breakfast Bagel is a complete meal in itself, but if you’re feeling extra, why not pair it with a side of crispy roasted potatoes or some fresh fruit? A green smoothie could also make the perfect drink companion to balance out the richness of the bagel.
Fun Fact
Did you know that egg whites are an excellent source of protein with almost no fat? They make for the perfect addition to any breakfast that needs an extra protein boost!
Conclusion
These Sausage & Egg Breakfast Bagels are the perfect start to your day. They’re easy to prepare, packed with protein, and customizable with your favorite ingredients. Whether you’re making them for a quick breakfast or prepping them ahead of time for later, they are guaranteed to leave you full and satisfied. Give them a try, and I promise you won’t be disappointed!
