Loaded Bagel Egg Fold-Over
I am ashamed to say I used to be the world’s biggest breakfast hater, but I have changed my ways, in part thanks to quick and easy one-pan breakfast sandwiches. This loaded bagel egg fold-over cooks eggs with onion, tomato and mozzarella, presses an everything bagel right into the pan, then folds it over with provolone, avocado and a homemade basil aioli. This bagel egg sandwich is crispy, melty and ready in 20 minutes.
For the sausage version, try my One-Pan Sausage, Egg & Cheese Bagel.
Why You’ll Love This Bagel Egg Sandwich
- One-pan breakfast.
- Crispy bagel coated in egg.
- Fresh basil aioli.
- Loaded with veggies and cheese.
Ingredients for a Loaded Bagel Egg Fold-Over
The Sandwich
An everything or Asiago bagel, eggs, provolone, shredded mozzarella, diced white onion and Roma tomato, avocado, salt and pepper.
The Basil Aioli
Mayonnaise, grated garlic, packed fresh basil, lemon juice, salt and pepper.
Swap note: Use a gluten-free bagel for gluten free. Skip the aioli and use pesto mayo for a shortcut.
How to Make a Bagel Egg Fold-Over
Step 1: Make the basil aioli
Blend or finely chop the basil and mix with the mayo, garlic, lemon juice, salt and pepper.
Step 2: Sauté the veggies
Sauté the onion and tomato in butter or oil with a pinch of salt until softened.
Step 3: Add the eggs
Lower the heat, add the eggs and let them set 15 to 20 seconds, then sprinkle with mozzarella.
Step 4: Press in the bagel
Place the bagel face-up into the eggs to coat the outside, then flip it cut-side down. Let the eggs cook through, then flip the whole thing.
Step 5: Fold and toast
Top with provolone, avocado and basil aioli, fold over and toast until golden and crispy.
Carly’s Expert Tips
- Use a nonstick pan so the eggs release easily.
- Toast the bagel slightly first for extra crunch.
- Work quickly before the eggs fully set.
- Adjust the basil to taste in the aioli.
Make It Your Own
- Bacon: Add crispy bacon.
- Spinach: Add spinach with the veggies.
- Pesto: Use pesto instead of basil aioli.
- Spicy: Add hot sauce or jalapeños.
Make-Ahead and Meal Prep: Make the basil aioli up to 4 days ahead and keep it in the fridge.
What to Serve With a Bagel Egg Sandwich
Serve with fresh fruit, hash browns or a latte.
Storing and Reheating
This sandwich is best eaten fresh.
Store basil aioli in the fridge for up to 4 days.
What People Ask About Bagel Egg Sandwich
What is the one-pan bagel hack?
You press the bagel into cooking eggs so it gets coated and crispy.
Can I use a different bagel?
Yes. Any bagel works.
What is basil aioli?
Mayo blended with basil, garlic and lemon.
Can I make this without avocado?
Yes. It is still delicious.
Loaded Bagel Egg Fold-Over
Ingredients
Method
- 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.
Nutrition
Notes
- 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.
