These breakfast bagels are perfect for busy mornings or for meal prep ahead of time. They offer a high protein content thanks to the fluffy cottage cheese and vegetable omelette, which helps promote satiety and sustained energy. They reheat easily and make a practical, balanced, and satisfying breakfast. An option approved by our dietitians! For even more inspiration, discover our 10 quick and nourishing breakfasts.
Preparation
10
min
Cooking
25
min
Servings
6
Nutrition Facts (per serving)
Calories
415
Fat
11
Carbohydrates
54
Fibre
5
Protein
25
Sodium
780
Ingredients
- Cooking spray
- 6 large eggs
- 125 ml (½ cup) 2% cottage cheese
- Salt and pepper, to taste
- 1 red bell pepper, cut into small dice
- 250 ml (1 cup) spinach, coarsely chopped
- 2 green onions, chopped
- 6 whole wheat bagels, cut in half
- 6 slices light cheese (20 g each)
Preparation
- Preheat the oven to 350 °F (180 °C). Lightly grease a square or rectangular Pyrex dish.
- In a medium bowl, whisk the eggs with the cottage cheese, salt, and pepper. Stir in the vegetables.
- Pour the mixture into the Pyrex dish and smooth the surface.
- Bake for 25 minutes, until the center is set.
- Let cool slightly, then cut the omelette into 6 equal squares.
- Cut the bagels in half. Top each bottom half with a square of omelette and a slice of cheese. Close the bagels.
- Serve immediately or let cool completely before freezing individually.
Notes
Keeps 3 days in the refrigerator or 3 months in the freezer.
