Healthy bagel toppings, 4 ways

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.

    © 2017 Family Food on the Table. All rights reserved.