Easy Egg Prosciutto Bagel Recipe
Add Preferred SourceThis Egg Prosciutto Bagel recipe takes your favorite breakfast staple to a whole new level. With crispy prosciutto, melty cheddar, and a kick of garlic butter, it’s the perfect way to make your mornings feel special without much effort. Whether you’re rustling it up for a weekend treat or a quick weekday breakfast, this dish packs tons of flavor in just a few simple steps.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
This is my go-to easy yet hearty breakfast. In less than 30 minutes, you can enjoy something far better than a takeout bagel! It’s perfect for the holidays, for lazy Sundays, and for those mornings after a party. They’re perfect for feeding a crowd, and you can customize the flavors to suit your tastes. You’re going to love these!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Egg Prosciutto Bagel with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions below, you’ll see just how easy it is to make this awesome bagel!
Preheat and Prepare the Garlic Butter
Start by preheating your oven to 375°F (190°C). If you prefer, you can use a fan oven or an Air fryer for this recipe.
In a blender, toss in the garlic clove, fresh parsley, salted butter, dried oregano, chili paprika, and a pinch of salt. Blend everything until it’s nice and smooth. This isn’t just any butter; it’s what’s going to make your bagels pop with flavor.
Assemble the Bagels
Slice your bagel in half. Now that your garlic butter is ready, spread it generously over each bagel half. This is where the magic begins.
Next up, lay a slice of cheddar cheese on top of the buttered bagels. Follow that with a slice of Italian salami, and then finish with a slice of prosciutto. These layers are all about mixing textures and flavors—melty cheese, salty salami, and crispy prosciutto.
Make Room for the Egg
Here’s where things get fun. Take your prosciutto-topped bagels and carefully make a small hole in the center. This will be your egg’s new home. Crack an egg into each hole, letting the whites spread a bit—it’s okay if they spill over a little.
For an extra kick, sprinkle a bit more chili paprika and a pinch of salt over the eggs.
Bake to Perfection
Place the bagels on a baking sheet and pop them in the oven.
Bake for 13-16 minutes, depending on how you like your eggs. Keep an eye on them—the eggs should be set, and the prosciutto should be crispy and golden.
Garnish and Serve
Once they’re out of the oven, give the bagels a couple of minutes to cool.
Then, sprinkle some freshly chopped parsley on top for a fresh burst of color and flavor. Now, they’re ready to serve! Enjoy these warm, flavorful bagels—they’re a perfect way to start your day or enjoy a mid-day treat.
Recipe Notes and Expert Tips
While you shouldn’t have any problems making your bagel, these tips will make sure it’s perfect for you!
- Egg Perfection: If you prefer runny yolks, bake the bagels for the shorter end of the time range. For firmer yolks, bake a little longer.
- Cheese Choices: While cheddar adds a sharp flavor, you can experiment with other cheeses like Gouda or mozzarella for a different taste.
- Crispy Prosciutto: For extra crispy prosciutto, you can broil the bagels for the last 1-2 minutes of baking.
- Garlic Butter Prep: If you don’t have a blender, finely mince the garlic and parsley before mixing with softened butter.
- Salami Substitute: If you’re not a fan of salami, swap it out with ham or turkey for a milder flavor.
How to Store Leftover Egg Prosciutto Bagel
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through.
This recipe is not suitable for freezing, as the egg and cheese do not reheat well after being frozen.
More Easy Recipes for You to Try at Home
- Homemade Cinnamon Rolls
- Hashbrown Casserole
- Spicy Huevos Rancheros
- Cinnamon French Toast Casserole
- Breakfast Burrito
Ingredients
- 4 bagels sliced in half
- 4 eggs
- 4 slices cheddar cheese
- 4 slices prosciutto
- 4 slices Italian salami
- 1 ½ tablespoons salted butter
- 1 garlic clove
- ½ teaspoon dried oregano
- ½ teaspoon chili paprika
- Fresh parsley
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a blender, combine the garlic clove, fresh parsley, salted butter, dried oregano, chili paprika, and a pinch of salt. Blend until smooth and creamy.1 ½ tablespoons salted butter, 1 garlic clove, ½ teaspoon dried oregano, ½ teaspoon chili paprika, Salt
- Spread the garlic butter evenly over each half of the bagels. Place a slice of cheddar cheese on top of each buttered bagel half, followed by a slice of Italian salami and a slice of prosciutto.4 bagels, 4 slices cheddar cheese, 4 slices Italian salami, 4 slices prosciutto
- Carefully make a small hole in the center of the prosciutto on each bagel half. Crack an egg into each hole, allowing the egg white to spread slightly. It's okay if some of the egg white spills over.4 eggs
- Sprinkle each bagel with a bit more chili paprika and a pinch of salt. Place the bagels on a baking sheet and bake in the preheated oven for 13-16 minutes, or until the eggs are set and the prosciutto is crispy and golden brown.
- Once baked, remove the bagels from the oven and let them cool for 2-4 minutes. Garnish with freshly chopped parsley before serving.Fresh parsley
Notes
- Egg Perfection: If you prefer runny yolks, bake the bagels for the shorter end of the time range. For firmer yolks, bake a little longer.
- Cheese Choices: While cheddar adds a sharp flavor, you can experiment with other cheeses like Gouda or mozzarella for a different taste.
- Crispy Prosciutto: For extra crispy prosciutto, you can broil the bagels for the last 1-2 minutes of baking.
- Garlic Butter Prep: If you don’t have a blender, finely mince the garlic and parsley before mixing with softened butter.
- Salami Substitute: If you’re not a fan of salami, swap it out with ham or turkey for a milder flavor.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
The recipe calls for you to cut the bagels in half, but all the pictures show whole bagels. Which is correct? Also, if you cut it in half, does the cut side go down or up?
Sorry this wasn’t clear, the bagels in the ingredients photo show the ‘before’ and then on the tray, they are actually in half, but as they are topped it’s easy to mistake them as whole bagels.
I don’t get the instructions. Are you only using the bottom half of the bagel? Where in the directions does it say what to do with the other half? Please explain this to me. It looks delicious, but, even though I have been cooking for years and years, I can’t understand this.
I can see how that part could be a bit confusing, Valerie. You’re meant to use both halves of the bagel. I’ll revise the instructions to make that clearer. I’m glad it looks delicious to you—I hope it tastes just as great!