I’m ashamed to say, I used to be the world’s biggest breakfast hater 🫣 I’ve changed my ways - in part thanks to quick & easy one-pan breakfast sandwiches. Crispy bagel. Gooey egg. Glorious cheese-pull 🤤 what a way to start the day!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Sauté diced onion and tomato in butter or oil with a pinch of salt until softened.
Lower the heat, add eggs, and let them set for 15–20 seconds.
Sprinkle shredded mozzarella over the eggs.
Place the bagel face-up into the eggs so the outside gets coated, then flip cut-side down.
Let the eggs cook through, then flip the entire egg and bagel combo.
Top with provolone cheese and avocado, fold over, and toast until the bagel is golden and crispy.
Blend or finely chop the basil leaves.
Mix the basil, mayonnaise, garlic, lemon juice, salt, and pepper together until smooth.
Use a non-stick pan to prevent the eggs from sticking.
Toast the bagel slightly before adding it to the eggs for extra crispiness.
Adjust the amount of basil in the aioli to suit your taste.
Can I use a different type of bagel?
Yes, you can use any bagel of your choice, but everything or Asiago bagels add extra flavor.
Can I substitute the cheese?
Absolutely! You can use any cheese you prefer, such as cheddar or Swiss.
How do I store leftovers?
This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat in a toaster oven for best results.
Can I make this vegetarian?
Yes, this recipe is already vegetarian as it contains no meat.
Can I make the basil aioli ahead of time?
Yes, you can prepare the basil aioli in advance and store it in the refrigerator for up to 3 days.
I’ve got your dinner plans! 🍋healthy(ish), simple recipes for every home cook
