Spice up your mornings with these High Protein Bagels Two Ways! This sweet & savory combo features open-faced blueberry cheesecake bagels and prosciutto, egg and parmesan bagels, for the perfect pairing. Each of these high protein bagel recipes come together quickly, with minimal to no cook time. They’re equally delicious for a weekday morning or for a special holiday brunch!
I am a sweet and savory girl through and through! So most of the time you’ll see me going “halfsies” with my husband — it’s one of the biggest perks of marriage 😉 I also loveee to get my protein in first thing in the morning so these high protein bagels two ways are the perfect way to do exactly that! We’ve got a blueberry cheesecake bagel for our sweet tooth and a prosciutto egg and cheese bagel for our savory side.
This open-faced bagel combo felt like something I’d order at a fancy bagel shop…and probably pay $15 for. But instead, we’re making it super easily at home, in under 10 minutes. These high protein bagel ideas are equally as delicious for a weekday breakfast as they are for a holiday brunch. Trust me, everyone will love them!
Now you can use whatever vessel you prefer for these, but my favorite are these Thomas’ High Protein Bagels that I recently discovered. They have both plain & everything flavors (I’m using plain here) and each bagel has 21g of protein…wild! Definitely keeping these on hand at all times for when that bagel craving hits.
Why You’ll Love these High-Protein Bagels Two Ways
- They are both quick to make, and ready in under 10 minutes.
- This combo is perfect for my fellow sweet & savory lovers 🙂
- It feels like a cafe-worthy breakfast but in the comfort of your own home!
- These bagels are high in protein, to start your morning right.
- They are just as delicious for a weekday breakfast as they are for a special holiday brunch.
What You Need to Make these High Protein Bagels Two Ways
For the Blueberry Cheesecake Bagel:
- Plain Cream Cheese: Full-fat is my preference here for the richest, creamiest flavor and texture.
- Frozen Wild Blueberries: First thaw them out (either by leaving them at room temp or microwaving), then drain off as much of the liquid as you can.
- Honey: To sweeten up our homemade blueberry cream cheese! Feel free to use maple syrup instead.
- Oat Flour: The base of our crumble topping is oat flour, which can be eaten “raw” without heat-treating, unlike AP flour. I have only used homemade oat flour for this recipe (just blended oats) so the results with store-bought may vary.
- Brown Sugar & Cane Sugar: Using a mix of brown sugar and cane sugar (or granulated sugar) makes for the perfect balance of flavor and texture in the crumble.
- Cinnamon & Kosher Salt: To spice things up a bit!
- Unsalted Butter: Make sure that the butter is cold and cubed.
- Thomas’ High Protein Plain Bagels: Cut in half and toasted up. These are delicious, and have 21g of protein in each!
For the Prosciutto Egg & Cheese Bagel:
- Butter: For coating the pan with. You could also substitute a bit of oil.
- Eggs: 3 large eggs, I prefer pasture-raised.
- Kosher Salt & Black Pepper: Season to taste.
- Prosciutto: Top each side of your bagel with some salty prosciutto! You could totally crisp it up in the oven or a pan if that’s your thing.
- Parmesan Cheese: Lots of freshly grated parmesan cheese (or parmigiano reggiano).
- Chives: Chopped chives add color and aesthetic appeal to this bagel, but also some really delicious onion-y flavor.
- Thomas’ High Protein Plain Bagels: The everything bagels would be great here, too!
How To Make these High Protein Bagels Two Ways
Mix Together the Blueberry Cream Cheese:
To a medium bowl, add the cream cheese, wild blueberries and honey, and use a spatula to stir until combined. You can certainly substitute a pre-made blueberry cream cheese to save some time!
Create the Crumble Topping:
In another medium bowl, add the oat flour, brown sugar, cane sugar, cinnamon & kosher salt. Stir. Then add in cubed butter and use your fingers to mash the butter into the dry ingredients until it forms crumbs.
Assemble Blueberry Cheesecake Bagel:
Finally, spread the homemade blueberry cream cheese onto each side of your toasted high protein bagel, then top with the crumble and a few more blueberries. Enjoy!
Whisk & Scramble Eggs:
Add eggs and kosher salt to a medium bowl and use a fork to whisk until combined. Then, bring a small pan to medium heat. Once hot, add a bit of butter and let it melt. Add eggs and use a spatula to stir constantly until just barely set. Remove from heat.
Assemble Prosciutto Egg & Cheese Bagel:
Divide the eggs in half and serve over a toasted open-faced high protein bagel with a slice of prosciutto on each side, grated parmesan cheese, chopped chives & black pepper. Enjoy!
Frequently Asked Questions:
- Can I use fresh blueberries instead of frozen? I recommend frozen wild blueberries because the flavor will be stronger and they’re smaller and softer than fresh. If you’re trying to use fresh blueberries, I’d recommend cooking them down into a quick compote first.
- Can I make the blueberry cheesecake bagel dairy free? Absolutely! Just substitute your favorite dairy-free cream cheese and dairy-free butter.
- Can I use AP flour, almond flour or coconut flour in the crumble? Unfortunately, no. AP flour is not safe to eat raw, unless heat-treated, and the amount of almond flour or coconut flour would vary drastically from oat flour. Stick with oat flour (just blended oats) for the best result!
How Should I Store Leftovers?
These high protein bagels are best enjoyed fresh, however you can definitely store some of the components separately, to be eaten at a later date. The homemade blueberry cream cheese can be stored in an airtight container in the fridge for 3-5 days. The crumble topping can be stored in an airtight container either rat room temperature for 3-5 days, or in the fridge for up to 1-2 weeks. If you store it in the fridge, the crumble will firm up a bit, but you can leave it out at room temp to soften it again. All components of the prosciutto egg & cheese bagel are best prepped right when ready to eat!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Breakfast Recipes?
- Healthy Breakfast Burritos
- Protein Pumpkin Pancakes
- Apple Chai Baked Oatmeal
- Caramel Apple Overnight Oats
- Mushroom Feta and Spinach Egg Bake
- Matcha Chia Seed Pudding
High Protein Bagels Two Ways
Equipment
- toaster
- 3 medium bowls
- spatula
- fork
- small pan
- cheese grater
Ingredients
For the Blueberry Cheesecake Bagels (makes 2 full bagels):
- 4 oz plain cream cheese
- 2 tbsp frozen wild blueberries thawed & liquid drained off
- ½ tbsp honey
- ½ cup oat flour (just blended oats)
- 1 tbsp brown sugar
- 1 tbsp cane sugar
- ¼ tsp cinnamon
- pinch of kosher salt
- 2 tbsp unsalted butter cold & cubed
- 2 Thomas' High Protein Plain Bagel cut in half & toasted
For the Prosciutto Egg & Cheese Bagel (makes 1 full bagel):
- butter
- 3 large eggs
- 2 slices prosciutto
- parmesan finely grated
- kosher salt & black pepper
- chives chopped
- 1 Thomas' High Protein Plain Bagel cut in half & toasted
Instructions
For the Blueberry Cheesecake Bagel:
- To a medium bowl, add the cream cheese, wild blueberries and honey, and use a spatula to stir until combined.
- In another medium bowl, add the oat flour, brown sugar, cane sugar, cinnamon & kosher salt. Stir. Then add in cubed butter and use your fingers to mash the butter into the dry ingredients until it forms crumbs.
- Spread the homemade blueberry cream cheese onto each side of your toasted high protein bagel, then top with the crumble and a few more blueberries. Enjoy!
For the Prosciutto Egg & Cheese Bagel:
- Add eggs and kosher salt to a medium bowl and use a fork to whisk until combined. Then, bring a small pan to medium heat. Once hot, add a bit of butter and let it melt. Add eggs and use a spatula to stir constantly until just barely set. Remove from heat.
- Divide the eggs in half and serve over a toasted open-faced high protein bagel with a slice of prosciutto on each side, grated parmesan cheese, chopped chives & black pepper. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.