Name: Skinny Everything Bagel Egg & Cheese Sandwich
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 Skinny Everything Bagels; 2 Slices Light American Cheese; 1/2 Avocado, smashed; 2 Slices of tomato; 2 Eggs; 2 Tbsp. Red bell pepper, finely chopped; 2 Tbsp. Shallots, finely chopped; Cooking spray; A handful of Micro-greens; Kosher salt and freshly ground black pepper

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.

One of my favorite breakfast sandwiches when I lived in NYC was an everything bagel with eggs, bacon and cheese. But I don’t live in NY anymore and I’ve lightened up how I eat. But I still dream about that sandwich so decided to create a lighter, healthier version and that is how this Skinny Everything Bagel Egg & Cheese Sandwich came to be. All the same great flavors, just prepared and made with healthier ingredients.

When you are talking about lightening up recipes, I use every trick in the book. Smaller sizes, healthier ingredients, swaps and omissions. This recipe uses all the tricks.

My skinny everything bagels get its name from the use of fat-free Greek yogurt as one of its main ingredients. I use Fage – always have and pretty sure, I always will. I don’t use sugar when making the bagels. I also keep the bagel to about 3-4 ounces. So when making these, it is ingredients and size that counts.

When it comes to the other ingredients, I’m using light cheese and am adding healthy avocado, tomato and microgreens for fresh veggies. I also add cooked shallots and bell pepper for more veggies. I use only one egg per sandwich but you could easily stack two (and FYI, I often do) when making these sandwiches for a little more protein.

You’ll notice my dream breakfast sandwich used to have bacon on it. While I still indulge, that’s exactly what it is, an indulgence so I omitted it here. You could add that or a couple of slices of thin Canadian bacon for a healthier option.

Like most of my recipes, make this your own. Swap out the meat, cheese and veggies for your favorites. Want to add butter? I often use Land o’ Lakes light canola butter – a better choice. But regular butter works great too.

I get more questions about the use of the donut pan than any other when I make this recipe. First, you don’t have to, but I find it really helps size the sandwich beautifully. I make the skinny bagels and shape them in the donut pan. I get uniform bagels of the same size and shape. Then, when I bake my eggs for this recipe, I use the same donut pan and the eggs fit perfectly on top of the bagel. A simple trick with big visual benefits. But again, not necessary. You could top your sandwich with scrambled eggs or a fried egg too. You decide.

The sandwich is easy to pull together if you have all your ingredients ready to go. I always make my skinny bagels in advance (a batch on Sunday works great for the week).

Then, I slice up my tomato, and chop my bell pepper and shallot. Next, I smash my avocado with salt and pepper, mix my eggs in a measuring cup with salt and pepper and get two slices of cheese and my microgreens ready to go.

I saute my bell pepper and shallots in a small skillet sprayed with cooking spray for a couple of minutes to soften them. Spray the donut pan with cooking spray, add the cooked veggies evenly into two donut hole cavities and pop in a preheated 350 degree F. oven for 7-10 minutes. If you are using two eggs on each sandwich, use four eggs and fill up four donut cavities in the pan.

Then, I slice my bagels and toast them in a toaster or under the broiler. Add a slice of cheese on the bottom, top with a tomato slice I’ve salted and peppered.

On the top half of my bagel, I schmear the avocado. When the eggs are baked, top the bottom half with a baked eggs and some microgreens. Finish by popping the bagel top back on the sandwich and dig in. It couldn’t be easier or tastier. Enjoy.