Gluten-Free Jalapeño Cheddar Protein Bagels
Welcome back to my “Meal Prep in One Hour” series! Today, I’m excited to share a recipe that’s become a family favorite: Gluten-Free Jalapeño Cheddar Protein Bagels. Not only are these bagels a fun twist on a breakfast classic, but they also serve as the perfect base for a hearty breakfast sandwich. Whether you’re looking for a quick weekday meal or a weekend treat, this recipe has you covered. Best of all, you can whip up a batch in about an hour—and then freeze them for busy mornings ahead!
Creator: Leslie Stokes
Why I Love These Bagels
These bagels pack a protein punch thanks to nonfat Greek yogurt, and the gluten-free flour keeps them light yet satisfying. The jalapeños add a little heat while the cheddar cheese provides that irresistible, melty flavor. I especially love turning them into breakfast sandwiches loaded with scrambled eggs, extra cheddar, and crispy bacon. (Let’s be honest—sometimes, the best part is that sweet bacon finish!)
Freezing & Reheating Instructions
Meal prepping is all about convenience, so here’s how you can make these bagel sandwiches ahead of time:
1. Assemble Your Sandwich:
Once you’ve sliced your bagels and prepared your fillings (scrambled eggs, cheese, bacon, or any other add-ins), build your sandwich as you normally would.
2. Cool Completely:
Allow all components—especially the scrambled eggs—to cool completely. This step is key to preventing sogginess when reheating.
3. Wrap & Freeze:
Wrap each assembled sandwich tightly in plastic wrap or place it in an airtight freezer bag. Label with the date, so you know when it was made. These can be frozen for up to 2–3 months.
4. Reheating:
• Microwave: Remove the wrapping, place the sandwich on a microwave-safe plate, and heat on high for about 1–2 minutes. If you like, cover with a damp paper towel to retain moisture.
• Oven/Toaster Oven: For a crisper texture, preheat your oven or toaster oven to 350°F (175°C) and heat for 10–15 minutes, until warmed through.
• Air Fryer: An air fryer set at 350°F for about 5–7 minutes can also reheat the sandwich while keeping the bagel crust nicely crisp.
Storage Tip
For meal prep, assemble the sandwiches and wrap each individually. Store them in the freezer and reheat in the microwave or oven when ready to enjoy.
Enjoy your protein-packed, gluten-free breakfast sandwich! If you make any adjustments or use different ingredient brands, be sure to recalculate the nutritional info accordingly.
Optional Bagel Add-Ins & Sandwich Variations
Bagel Add-Ins
Feel free to experiment with extra flavors in your bagel dough! Some ideas include:
• Herbs & Spices: Add a pinch of garlic powder or dried rosemary for an extra layer of flavor.
• Seed Toppings: Sprinkle sesame or poppy seeds on top before baking for a nutty crunch.
• Veggie Boost: Fold in a handful of finely chopped spinach or sun-dried tomatoes for additional color and nutrition.
Sandwich Assembly Options
Once your bagels are baked and cooled, the sky’s the limit with sandwich creations. Here are a few ideas:
• Classic Breakfast Sandwich:
• 2 scrambled eggs
• 1 oz extra cheddar cheese
• 2 slices of crispy bacon
• Veggie-Loaded Option:
• Scrambled eggs with diced bell peppers and onions
• A slice of avocado
• A handful of baby spinach
• Protein Power-Up:
• Add lean turkey sausage instead of bacon
• Top with a smear of sugar-free mustard or hot sauce for a tangy twist
As you can see, these bagels serve as a versatile base that can be customized to suit your taste and nutritional needs.
Gluten-Free Jalapeño Cheddar Protein Bagels
Ingredients
- Dry Ingredients:
- 1 ½ cups gluten‐free flour I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1 tsp gluten‐free baking powder
- Optional: ¼ tsp salt if your flour blend isn’t pre-salted
- Wet Ingredients:
- 1 cup plain nonfat Greek yogurt
- Flavor Boosters:
- 1 jalapeño pepper seeded and finely chopped (adjust the amount for your preferred heat level)
- ½ cup shredded cheddar cheese
For the sandwiches:
- 2 eggs per bagel
- bacon
- cheese
Let's Make It
- 1. Preheat and Prepare:Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- 2. Mix the Dry Ingredients:In a medium bowl, whisk together the gluten‐free flour, baking powder, and salt (if using).
- 3. Combine with Yogurt:Stir in the Greek yogurt until a thick, workable dough forms. If it feels too sticky, add a splash more flour—gluten-free doughs can vary in texture.
- 4. Fold in Jalapeños & Cheddar:Gently incorporate the chopped jalapeño and shredded cheddar cheese until evenly distributed throughout the dough.
- 5. Shape Your Bagels:Divide the dough into 4 equal portions. Roll each portion into a ball. Using lightly floured fingers, create a hole in the center of each ball to form the classic bagel shape.
- 6. Bake:Arrange the bagels on your prepared baking sheet. For a richer crust, you can brush the tops with a little extra yogurt or melted butter. Bake for 20–25 minutes until the bagels are lightly golden and firm to the touch.
- 7. Cool:Allow the bagels to cool completely on a rack before slicing in half for sandwich assembly.
Nutrition Facts
Estimated Nutritional Information
Per Bagel Base (without additional sandwich fillings):
• Calories: ~240 kcal
• Protein: ~12 g
• Carbohydrates: ~35 g
• Fat: ~6 g
Per Fully Assembled Sandwich (1 bagel + fillings):
• Bagel Base: ~240 kcal, 12 g protein, 35 g carbs, 6 g fat
• Scrambled Eggs (2 large eggs): ~140 kcal, 12 g protein, ~0–2 g carbs, ~10 g fat
• Extra Cheddar Cheese (1 oz): ~113 kcal, 7 g protein, ~1 g carb, ~9 g fat
• Bacon (2 slices): ~80 kcal, 6 g protein, negligible carbs, ~6 g fat
Total per Sandwich (Approximate):
• Calories: ~573 kcal
• Protein: ~37 g
• Carbohydrates: ~36 g
• Fat: ~31 g
