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Healthy bagel toppings, 4 ways – two sweet and two savory – for a whole lot of breakfast-time deliciousness!

This post is sponsored by ALDI. All thoughts and opinions are my own.

We are *this* close to the long Memorial Day weekend!!  I can practically taste it!

We are staying in town but plan to spend lots of our time at the pool. Probably do some double days – go in the late morning (if it’s warm enough) and play for a bit. Either pack lunch or come home for it, let J take a little nap, then head back over in the afternoon.

I’m thinking we’ll have a movie night with the kiddos, too. They’ll be exhausted after all the sunshine and swimming, and it’s always nice to cuddle up on the sofa with them. 💗

Today, I’m not bringing you a burger for the weekend (but see my cheddar chicken burgers or Greek turkey burgers or spicy pork burgers with mango salsa if you need some grilling inspiration), I’m bringing you ALL the healthy bagel toppings!

Bagels were a favorite of mine growing up, and I was not picky. I know my husband has his preference on bagel shops and only certain ones will do if we’re going out for bagels. Me, just give me a bagel and something delicious on top. 😋

Cream cheese, sure (and especially my homemade veggie cream cheese), but I like to get a little more adventurous. Cause you know me and toppings. 😉

So today, I’m bringing you 4 different versions of healthy bagel toppings.

These fun bites were inspired by my recent trip to ALDI where I loaded up on all kinds of delicious eats. I already made you my brown rice with spinach and Parmesan, made with their SimplyNature Organic Quick Cook Brown Rice. It’s been saving me at dinnertime ever since – love how fast I can make it!

And while I was there, I picked up these ☝️ L’Oven Fresh 100% Whole Wheat Mini Bagels. You know I’m going with all whole grains. I also love that these are free of high fructose corn syrup and that ALDI does such a great job of calling out their healthier options.

Like their Kirkwood Country Style Chicken Breakfast Sausages that are part of the Never Any! line, which are free of antibiotics, hormones and animal by-products. And all the ALDI exclusive products are free of MSG, certified synthetic colors and partially hydrogenated oils. 🙌

We’ve already finished the rest of those sausages so I need to go back! (And you’ll hear no complaints from my husband because their prices are seriously good. I may finally be able to get my food budget under control! Also, he loved these little bagels as much as the kids and I!)

You should check them out too! Find an ALDI near you and get your shopping on!

I have a confession though.

I made these healthy bagel toppings — all 4 of them — in the middle of the day to take pictures when there’s good light. But then I had all of these delicious breakfast bagels spread out in front of me in the kitchen…

So I had to sample them. ALL of them. I called it lunch that day but, wow, it was a serious feast of breakfast bagels!

I think I may have to do it again soon. 😉

A few notes on these healthy bagel toppings:

• I wrote the recipes below for 2 bagels each (2 servings), but you can adjust to make just one or to make lots.
• Feel free to sub your favorite cheese for the cheesy eggs. We’re partial to mozzarella in our eggs, but cheddar or Monterey Jack would be great too.
• You can also use bacon instead of the chicken breakfast sausages if you prefer.
• And feel free to substitute your favorite berries — or use whatever is in season — for the cream cheese and berries breakfast bagels.
• I used one fried egg per person in the spinach and mushroom breakfast bagels, but you could certainly use two and top each bagel half with a fried egg.
• I absolutely top the savory egg bagels with hot sauce and highly recommend you do the same! 👌
• You can of course substitute almond butter or cashew butter if you don’t do peanut butter.

I hope your weekend includes lazy mornings, sunny afternoons, plenty of delicious food, and lots of love and laughter. 💕

XO,

Kathryn

P.S. I won’t be posting on Monday due to the holiday, but I’ll be back on Tuesday with a delicious salad bowl that you MUST see! Sign up for my free e-newsletter here — and get my free e-cookbook with 10 healthy dinners — so you never miss a recipe!

Healthy bagel toppings, 4 ways

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Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes

Serves 2 servings each     adjust servings

Ingredients

For the eggs and sausage bagels

• 2 L’Oven Fresh 100% Whole Wheat Mini Bagels
• 3 large eggs
• 1/4 cup shredded mozzarella cheese
• 2 links chicken breakfast sausages
• Salt and black pepper to taste

For the spinach and mushroom bagels

• 2 L’Oven Fresh 100% Whole Wheat Mini Bagels
• 1 teaspoon extra-virgin olive oil
• 2 cups fresh spinach
• 4 oz. cremini or white button mushrooms, sliced
• 2 large eggs
• Salt and black pepper to taste

For the cream cheese and berries bagels

• 2 L’Oven Fresh 100% Whole Wheat Mini Bagels
• 2 oz. cream cheese (I used ALDI Fit & Active Neufchâtel Cheese, which is reduced fat)
• Handful of assorted berries: strawberries, blueberries, blackberries
• Drizzle of honey

For the peanut butter and banana bagels

• 2 L’Oven Fresh 100% Whole Wheat Mini Bagels
• 3 tablespoons peanut butter
• 1 small banana, sliced
• Sprinkle of chia seeds
• Drizzle of honey

Instructions

For the egg and sausage bagels: 

Toast bagels.

Heat a pan over medium-low heat and spray with non-stick cooking spray.

Crack eggs in a small bowl and whisk with a fork until well combined. Add a splash of water, season with a pinch of salt and pepper and whisk again.

Pour eggs into pan and cook over medium-low heat until cooked through, stirring occasionally. Add cheese when eggs are almost finished cooking and stir to combine. Season to taste with salt and pepper.

Meanwhile, heat chicken sausages in a small pan over medium heat until heated through and slightly seared. Remove to a cutting board and slice. (You can also heat these in the same pan as the eggs once they are mostly cooked. Just move them to the side to make room.)

Top each bagel half with cheesy scrambled eggs and slices of sausage. Serve hot.

For the spinach and mushroom bagels: 

Toast bagels.

Heat olive oil in a large pan over medium heat. Add mushrooms and sauce until most of the moisture has been drawn out and evaporated. Add spinach and season to taste with salt and pepper. Stir until the spinach is mostly wilted.

Push veggies to the side and crack eggs into pan. (You can spray with non-stick cooking spray or use a bit more olive oil or butter if desired.) Fry eggs until desired degree of doneness. (You can flip them over to cook the tops if you prefer. You can also put a top on the pan to help the tops cook/steam a bit.) Season with a pinch of salt and pepper.

Pile spinach and mushrooms on each bagel half and top with a fried egg. Season to taste with salt and pepper and serve hot.

For the cream cheese and berries bagels: 

Toast bagels.

Spread cream cheese over each bagel half. Top with assorted berries and drizzle with honey.

For the peanut butter and banana bagels: 

Toast bagels.

Spread peanut butter over each bagel half. Top with banana slices, sprinkle with chia seeds and drizzle with honey.

Recipe Notes

I wrote these recipes for 2 bagels each (2 servings), but you can adjust to make just one or to make lots.

Feel free to sub your favorite cheese for the cheesy eggs. We’re partial to mozzarella in our eggs but cheddar or Monterey Jack would be great too.

You can also use bacon or sausage patties instead of the chicken breakfast sausages if you prefer.

And feel free to substitute your favorite berries — or use whatever is in season — for the cream cheese and berries breakfast bagels.

I used one fried egg per person in the spinach and mushroom breakfast bagels, but you could certainly use two and top each bagel half with a fried egg.

I top the savory egg bagels with hot sauce and highly recommend you do the same. 👌

You can substitute almond butter or cashew butter if you don’t do peanut butter.