Photo by Brittany Bennett

5 Incredible Bagel Stacks That Will Get You Through The Rest Of The Week


by Brittany Bennett

Let’s start with congratulations. You’ve made it through half a week of desk lunches and conference calls. A bagel break mid-week is akin to a trophy. So when it comes to lunch today, don’t just go for a regular old sandwich. And while you’re at it, keep your cash stashed for that summer vacation margarita fund and skip the brunch wait by getting imaginative with a bagel order of your own creation.

The following recipes have something for everyone. If you’re an egg person, go for the double-decker bacon, egg, and cheese. If you want to get your daily vegetable intake before noon, try the "rainbow" bagel. Or you can always concoct your own stack. The important thing here is that bagels are in the house.

Photo by Brittany Bennett

Sloppy Avo

The morning’s answer to a Sloppy Joe that even vegetarians can partake in. Dig in, but make sure to check a mirror before venturing out after.



2 slices sharp cheddar cheese

1 small ripe avocado, peeled and pitted



red pepper flakes

1 tbsp olive oil

1 egg


Set your oven broiler to high.

Slice the bagel so that the top half is thinner than the bottom. Using a knife or biscuit cutter, carve a hole large enough for an egg in the top half of the bagel. Toast the bottom half.

On the bottom half of the bagel, place two slices of cheddar cheese. Place on a tinfoil-lined sheet pan and put under the broiler until melted, about 2 to 3 minutes. 

In a small bowl, combine avocado with salt, pepper, and red pepper flakes. Mash with a fork until combined. Place the avocado mash on the bottom half of the bagel.

Over medium-high heat, heat olive oil in a skillet. Place the top half of the bagel cut side down. Crack the egg into the center of the bagel and cook until whites are set, about 3 to 4 minutes for a runny yolk. Flip to fry on the other side if you like an egg well done, about 1 to 2 minutes.

Photo by Brittany Bennett

Rainbow Bagel

Sorry, not that rainbow bagel. Achieve rainbow bagoals without food coloring. Build a tower of colorful vegetables and protein to have a rainbow bagel you won’t have to wait in line for.



2 oz cream cheese

Red onion

Cucumber, peeled

Yellow tomato

Smoked Salmon


Halve and toast a bagel.

Meanwhile, slice the red onion, cucumber, and tomato.

Spread the cream cheese on the bottom half of the bagel. Stack it with red onion, cucumber, yellow tomato, and smoked salmon. Top it with the top half and enjoy.

Photo by Brittany Bennett

Pep Up Bagel

Can’t find jalapeno cream cheese in the store and really want to add a kick to your morning bagel? Just roast a jalapeno and mix it into standard cream cheese yourself.


1 medium red pepper

1 jalapeno pepper

4 oz cream cheese, softened

Cucumber, peeled



Pre-heat oven to 400 degrees F.

On a tinfoil-lined sheet pan, roast the jalapeno and red pepper until the skin bubbles and the peppers are fork tender, about 20 to 25 minutes.

Slice the red pepper in half, and place both the jalapeno and red peppers in a small bowl. Cover with cling wrap. Let them steam for another 15 to 20 minutes.

Pull the skins off of the peppers. Dice the jalapeno and slice the red pepper, set aside.

In a small bowl, fold the jalapeno into the softened cream cheese.

Halve a bagel and toast.

Meanwhile, peel and slice the cucumber.

Smear jalapeno cream cheese on the bottom half of the bagel. Stack roasted red pepper and cucumber slices on top. Place top half on top.

Photo by Brittany Bennett

Double Decker Bacon, Egg, and Cheese

Double up on this favorite breakfast sandwich, giving yourself something the local bodega can’t.



Butter or dairy-free butter substitute 

4 slices of extra-sharp cheddar cheese, divided

4 pieces of bacon, divided

1 tbsp olive oil

2 eggs

salt and pepper

hot sauce (optional)


Set your oven broiler to high.

Slice a bagel into thirds. Toast and lightly butter each layer.

On the bottom and middle slices of the bagel, place two slices of cheddar cheese. Put on a tinfoil-lined sheet pan, and broil until melted, about 2 to 3 minutes.

On a microwave-safe plate, place a piece of paper towel down. Lay out the four slices of bacon and cover with another sheet of paper towel. Cook on high for 4 minutes, or until done.

In a skillet, over medium-high heat, heat olive oil. Crack two eggs into the pan, season with salt and pepper, and cook until egg whites are set, about 2 to 3 minutes.

On the bottom of the bagel place two pieces of bacon over the cheese and then a fried egg. Top with the middle half of the bagel. Top with the rest of the bacon and the remaining fried egg. Finish with the top half, and enjoy.

Photo by Brittany Bennett

Caprese Bagel

For a more morning-appropriate take on Caprese salad, sub peaches for tomatoes. Add honey to balsamic for a sweeter glaze.


For the balsamic honey reduction:

½ cup balsamic

2 tbsp honey

For the toppings:

1 ripe peach


Basil Leaves

Bagel (I suggest pumpernickel)

Olive oil


In a saucepan, over medium-high heat, bring balsamic vinegar and honey to a boil. Reduce heat and let simmer until thickened, 8 to 10 minutes. Remove from heat.

Slice mozzarella and peach into 1/4-inch slices.

Toast a bagel and drizzle olive oil over both halves. Place basil leaves over the bottom half. Lay out a layer of mozzarella and then peaches on top of that. Drizzle the balsamic honey reduction on top and repeat with another layer.