Egg & Pesto Breakfast Bagels
This Egg & Pesto Breakfast Bagel is the ultimate grab-and-go breakfast. Baked eggs, crispy bacon, and melted cheese are stacked in a toasted bagel with a layer of basil pesto for fresh, herby flavour. High in protein and easy to prep ahead, it’s the perfect start to busy mornings.
Serves
4
Prep time
10 minutes
Cooking time
25 minutes
Ingredients
- 4 bagels, halved
- 8 large eggs
- ¼ cup (60 ml) milk or 100 g cottage cheese for extra protein
- 4 rashers bacon
- 1 cup (30 g) baby spinach, roughly chopped
- 1 small red capsicum, finely diced
- 2 tbsp finely chopped chives
- 2 tbsp finely chopped parsley
- 4 slices cheddar cheese (or your preferred melting cheese)
- 4 tsp basil pesto
- 2 tbsp freshly grated Parmesan cheese
- 1 tbsp olive oil, for brushing
- Salt and freshly cracked black pepper, to taste
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
485
kcal
Protein
33
g
Carbohydrates
32
g
Fat
24
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Heat a non-stick pan over medium heat. Fry the bacon until golden and crisp. Transfer to a paper towel to drain excess oil, then chop into small pieces.
- Preheat oven to 180°C (fan-forced 160°C) and line a medium baking dish (about 20 × 25 cm) with baking paper.
- In a large bowl, whisk together the eggs, milk (or cottage cheese), parsley, spinach, capsicum, cooked bacon, salt, and pepper until well combined.
- Pour the mixture into the prepared dish and bake for 15–20 minutes, or until puffed, golden, and just set in the centre. Allow to cool slightly, then cut into even squares.
- Lightly brush the tops and sides of the bagels with olive oil. Spread 1 teaspoon of pesto on the base of each bagel. Place a square of baked egg on top, followed by a slice of cheddar cheese and a sprinkle of Parmesan and chives.
- Arrange the bagels on a baking tray and bake for 3–4 minutes, or until the cheese is melted and the bagels are lightly toasted.
Ingredients
- 4 bagels, halved
- 8 large eggs
- ¼ cup (60 ml) milk or 100 g cottage cheese for extra protein
- 4 rashers bacon
- 1 cup (30 g) baby spinach, roughly chopped
- 1 small red capsicum, finely diced
- 2 tbsp finely chopped chives
- 2 tbsp finely chopped parsley
- 4 slices cheddar cheese (or your preferred melting cheese)
- 4 tsp basil pesto
- 2 tbsp freshly grated Parmesan cheese
- 1 tbsp olive oil, for brushing
- Salt and freshly cracked black pepper, to taste
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
485
kcal
Protein
33
g
Carbohydrates
32
g
Fat
24
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Heat a non-stick pan over medium heat. Fry the bacon until golden and crisp. Transfer to a paper towel to drain excess oil, then chop into small pieces.
- Preheat oven to 180°C (fan-forced 160°C) and line a medium baking dish (about 20 × 25 cm) with baking paper.
- In a large bowl, whisk together the eggs, milk (or cottage cheese), parsley, spinach, capsicum, cooked bacon, salt, and pepper until well combined.
- Pour the mixture into the prepared dish and bake for 15–20 minutes, or until puffed, golden, and just set in the centre. Allow to cool slightly, then cut into even squares.
- Lightly brush the tops and sides of the bagels with olive oil. Spread 1 teaspoon of pesto on the base of each bagel. Place a square of baked egg on top, followed by a slice of cheddar cheese and a sprinkle of Parmesan and chives.
- Arrange the bagels on a baking tray and bake for 3–4 minutes, or until the cheese is melted and the bagels are lightly toasted.
Helpful Tips
Storage
- Fridge: Store in an airtight container for up to 4 days. Reheat in the oven, air fryer, or sandwich press until warmed through.
- Freezer: Wrap each assembled bagel tightly in baking paper, then in foil or an airtight container. Freeze for up to 1 month. To reheat, thaw overnight in the fridge, then warm in the oven, air fryer or sandwich press until hot and the cheese is melted.
Substitutions
Vegetarian: Swap bacon for sautéed mushrooms or grilled halloumi.
Serving Suggestions
- Add sliced tomato, avocado, or rocket
- Drizzle with chilli oil for a spicy kick.
Watch How to Make It
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