Photo: Oxmoor House Photo by: Photo: Oxmoor House

Scrambled Egg and Cheese Bagel

Oxmoor House SEPTEMBER 2012

  • Yield: Serves 2 (serving size: 1 bagel half)


  • 2 (0.75-ounce) slices reduced-fat sharp cheddar cheese
  • 1 (4-ounce) bagel, split and toasted
  • 1 large egg
  • Dash of salt
  • Dash of freshly ground black pepper
  • 1 teaspoon butter


1. Place 1 cheese slice on cut side of each bagel half. Combine egg, salt, and pepper in a bowl, stirring with a whisk. Melt butter in a small nonstick skillet over medium heat. Add egg mixture; cook, without stirring, until mixture sets on bottom. Draw a spatula across bottom of pan to form curds. Continue cooking, stirring occasionally, until egg mixture is thickened but still moist. Immediately spoon half of egg over cheese on each bagel half.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 0.0%
  • Fat: 11g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.1g
  • Protein: 14.2g
  • Carbohydrate: 29.5g
  • Fiber: 1.2g
  • Cholesterol: 128mg
  • Iron: 1.1mg
  • Sodium: 635mg
  • Calcium: 184mg

Go to full version of

Scrambled Egg and Cheese Bagel recipe