Whole Wheat Mini Egg Bagels

Whole Wheat Mini Egg Bagels

I can eat the same thing for breakfast for weeks at a time. All of a sudden though, I’m over it and ready for something new. For the first few weeks of July it was all smoothies, all the time. Now that I’m through my meal prep for those I decided I would like to make some mini egg sandwiches to keep in the freezer when I wanted them. This recipe is simple to make and packed with good for you whole foods.

I managed to get twelve mini sandwiches out of this prep, which was perfect, because I had bought a bag of twelve mini bagels.

This recipe has only seven ingredients and you can’t beat the nutrition.

Calories 182
Fat 6g
Carbohydrates 23g
Fiber 3g
Sugars 5g
Protein 11g

Not only have I had them for breakfast, they are a quick grab if I need something for lunch too. I frozen the sandwiches in a paper towel and gallon plastic bag. The night before I need on I pull one out and put it in the refrigerator to thaw. When I get to work, I pop it in the microwave for about 45 seconds. It really couldn’t be easier.


Mini Whole Wheat Egg Sandwiches

A prep session of these will give your breakfast for almost two weeks. Just prep them, let them cool, and pop them in the freezer. When you know you want one pull one out to thaw in the refrigerator. I not only eat them for breakfast but I've been enjoying them for lunch as well.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Mini Bagel Sandwiches
Calories 182 kcal
Author hellojessica09@gmail.com


  • 12 individual Mini Wheat Bagels
  • 8 individual Large Eggs
  • 1 whole Red Pepper Diced
  • 1 whole Yellow Onion Diced
  • 1/2 cup 2% Milk
  • 4 slices Bacon Precooked and Chopped
  • 1/4 cup Shredded Cheese


  1. Heat your oven to 350˚F.

  2. Cook the bacon and chop into little pieces. Put aside.

  3. Heat a small amount of oil in a nonstick pan. Once the oil is heated sauté the diced red pepper and yellow onion until soft.

  4. Spray the muffin tin with olive oil and then separate the soft vegetables and cheese into each.

  5. Pour an even amount of egg mixture onto the vegetables and cheese in the muffin tin. 

  6. Bake until firm. Let cool.

  7. Lay out the bagels and add an egg cup to each.

  8. Now is the time I wrap each with a napkin and put them in a gallon bag in the freezer. I pull them out as I need them to thaw in the refrigerator.