Matthew Frazier


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Breakfast Bagel Sandwich

I developed this sandwich while I was living in Atlanta in the summer of 2014. When I lived on campus at NC State, my traditional Sunday breakfast was a bagel sandwich from Bruegger’s Bagels – none of the on-campus eateries opened early enough to make it to church, and sometimes I’d see people I knew at Bruegger’s.

Our house in Atlanta, however, had no bagel shop within walking distance. So I developed this sandwich, and since then it’s saved me a significant amount of money compared to eating out on Sunday mornings.

This sandwich is a complete breakfast for one person. It pairs well with coffee or orange juice.


  • 1 everything bagel
  • 1 egg
  • 1 slice of cheese (my favorite is Food Lion’s Extra Sharp NY Cheddar)
  • Baby spinach
  • Cream cheese spread


  • Skillet, prepared with nonstick spray
  • Stove
  • Toaster


  • Toast bagel to medium.
  • While toasting the bagel, crack the egg in the skillet, and fry it on medium.
  • Break the yolk to prevent it from becoming excessively runny, unless you like runny yolks. Don’t scramble the yolk and white though.
  • Flip the egg when the underside starts to brown.
  • When the bagel is toasted, apply a light spread of cream cheese to the inside of each half.
  • When the egg is done, stack the egg, spinach, and cheese on the bagel. (Order doesn’t really matter.)
  • Enjoy!

A finished bagel sandwich