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Sheet-Pan Spinach + Egg Bagel Sandwiches

Make a filling and nutritious breakfast for the whole family with this easy egg bake inspired bagel sandwich!

40 mins
8 Serving(s)
Sheet-Pan Spinach + Egg Bagel Sandwiches


  • 8 slices turkey bacon, chopped
  • 2 cups baby spinach, plus more to serve
  • 8 eggs
  • 3 tbsp. skim milk
  • 8 Thomas’ Bagel Thins, split and toasted
  • 8 slices reduced-fat Cheddar cheese
  • sliced tomato, to serve
  • sliced red onion, to serve
  • sliced avocado, to serve
  • hot sauce, to serve


  1. Preheat oven to 300 degrees. Spray a large skillet with cooking spray and heat over medium-high. Add bacon and cook, stirring frequently, 3–4 minutes or until desired doneness. Add spinach and cook, stirring frequently, 1 minute or until wilted. Season with salt and pepper, if desired.
  2. In a large bowl, whisk together eggs and milk. Add bacon mixture.
  3. To a greased 13x9-inch baking pan, add mixture and bake 15–18 minutes or until set. Cut egg mixture into eight portions.
  4. Sandwich each egg portion between Bagel Thins along with remaining ingredients. Serve.

Prep Tip

Recipe can be prepared ahead of time through step 3. Freeze egg portions in a single layer on a sheet pan (to keep from sticking together) then add to a freezer bag. Freeze until ready to serve, up to 3 months. Reheat by microwaving each portion on high for about 30 seconds. Assemble sandwiches as directed in step 4.

      Nutrition Facts

      330 Calories Per ServingFat: 16gSaturated Fat: 5gCholesterol: 215mgSodium: 592mgCarbohydrates: 30gFiber: 6gSugars: 5gProtein: 19g

      Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe