Egg Scramble Bagel Sandwich
This easy breakfast bagel sandwich is loaded with sautéed onions, tomatoes, spinach, fluffy scrambled eggs, and melted cheese — all seasoned with everything bagel seasoning and tucked into a toasted bagel. A quick, satisfying way to start your morning.
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Cost: $2.00
Servings: 1 sandwich
Equipment
- nonstick skillet
- Spatula
- sharp knife
- toaster
Ingredients
- Butter
- ¼ sweet onion like Vidalia, chopped
- 1 Roma tomato chopped
- Handful of fresh spinach
- 2 eggs
- Shredded cheese mozzarella, cheddar, or feta
- Salt
- Everything bagel seasoning
- 1 bagel or English muffin toasted
Instructions
- In a nonstick skillet over medium heat, melt a little butter.
- Add chopped onion and cook until softened, about 3 minutes. Stir in the tomato and spinach, and sauté until the spinach wilts.
- Stir in the tomato and spinach, and sauté until the spinach wilts.
- Crack the eggs directly into the skillet and stir gently with a spatula to scramble and combine with the veggies. Cook until the eggs are just set.
- Sprinkle shredded cheese over the eggs. Let it melt slightly, then fold the eggs over the cheese.
- Season with a pinch of salt and a shake of everything bagel seasoning.
- Toast your bagel or English muffin. Pile the egg scramble onto the bottom half, top with the other half, and enjoy warm!
Notes
- Use low heat when scrambling the eggs to keep them soft and fluffy. High heat can make them rubbery.
- Add the cheese just before turning off the heat — this helps it melt without overcooking the eggs.
- You can prep the sautéed veggie mix ahead of time and keep it in the fridge for quick breakfasts during the week.
- Toast the bagel right before assembling for the best texture — it adds crunch and prevents sogginess.
- This sandwich is easy to customize: add chopped herbs, swap in different veggies, or add protein like bacon or sausage.
Nutrition
Calories: 375kcal