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This is my go-to morning bagel trick when the clock's ticking and I want something hearty and hot. Whisked eggs with creamy ricotta, chopped green spinach, plus sharp cheddar get baked right onto sturdy bagel halves, making eating breakfast effortless while you run out the door.
The first time I made one on a crazy Tuesday morning, I was amazed by the speed and how silky the filling gets thanks to ricotta. Now after every long weekend run, my partner always requests it.
Tasty Ingredients
- Mild cheddar Buy a chunk and shred it yourself if you can to get that gooey melt without weird additives
- Pepper Freshly ground brings that gentle heat you want
- Salt Makes every other flavor pop Try a fine-grained sea salt
- Garlic powder Adds a savory kick—just check it smells fresh
- Dijon mustard For a tangy boost Look for smooth Dijon with no added sweeteners
- Ricotta Make sure it's drained for the best creamy blend Whole milk makes a difference
- Chives New or dried bring a mild onion note Fresh tastes best if you slice it tiny
- Baby spinach Chop up these crisp, bright greens for a quick veggie fix
- Large eggs The heart of your mix Use the freshest you can snag
- Butter A layer on the cut side means extra flavor and the best crisp
- Bagels Go for something sturdy like whole wheat or everything style Crusty outside is super for texture
Simple Directions
- Finish and Enjoy
- Lift hot sandwiches using a spatula Feel free to pile on bacon, avocado slices or drizzle on some hot sauce Pop on the top half of each bagel and press softly to complete
- Cook in Air Fryer
- Set both halves on your air fryer rack, buttered sides facing upwards Crank temp to four hundred degrees Fahrenheit Cook for about eight to ten minutes or so until eggs set up and tops get lovely and golden For an oven, bake at three fifty degrees for ten to twelve minutes instead
- Butter the Bagels
- Spread just a bit of butter on the top half of each bagel cut side Makes them toast up golden and gives bonus flavor
- Assemble the Sandwiches
- Slice bagels crosswise and lay bottoms out Spoon two or three big tablespoons of your egg filling onto each base Top with a little extra cheddar if you want maximum cheese
- Fold in Veggies and Cheese
- Toss in chopped spinach, shreds of cheddar and snipped chives Mix just enough for everything to look fluffy and blended
- Prepare the Egg Filling
- Crack eggs in a bowl and whisk till even Add drained ricotta, Dijon, garlic powder, salt, and pepper Whip till it's thick and not too runny so it sits on the bagel when you bake
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I'm hooked on using ricotta now! Since ditching plain eggs for this combo, the filling's never dried out and is crazy smooth. My little brother says it tastes like something you'd buy at a fancy bagel place.
Keeping Leftovers Fresh
Stash your finished bagel sandwiches in a sealed container in the fridge for up to two days. Warm them in your toaster oven or air fryer for just a few minutes to perk things up. If you want to freeze them, wrap each in foil and toss straight in the oven when you're ready to reheat.
Swaps and Variations
Cottage cheese brings more protein and a little tang if you’re out of ricotta. Out of cheddar? Any good melty cheese works—try Monterey jack or provolone. Whole wheat or gluten free bagels fit, too. Swap in kale or arugula for spinach if you’re after something a bit spicy.
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Serving Ideas
Great with sliced oranges or a smoothie for a satisfying breakfast. For brunch, serve open-faced with a green salad or crispy potatoes. Also fantastic cold on the road or for your next picnic lunch.
Frequently Asked Questions
- → How can I stop the bagel from turning soggy?
Get rid of extra liquid from the ricotta and don’t pack in too much filling. That way your bagel stays crisp while it toasts up.
- → Is it okay to prep these beforehand?
Totally! Put them together ahead of time, keep in the fridge, then pop in the air fryer just before you eat so they’re nice and toasty.
- → Could I use the oven if I don’t have an air fryer?
Absolutely. Bake filled bagels at 350°F for 10 to 12 minutes, just until the eggs aren’t runny and the cheese has melted.
- → Which bagel kind should I choose?
Pick any sturdy bagel you like—plain, seeded, or whole wheat all work. Just make sure it can hold a good amount of filling without breaking.
- → What other stuff can I add to the filling?
Throw in fried mushrooms or cooked bacon, or pick different cheeses based on what you like or what you have around.