There is nothing like a warm, savory sandwich on a chilly winter morning. When the house is quiet, you deserve a breakfast that feels truly special. This Pastrami Egg and Cheese Bagel delivers big flavors with very little effort.
It is the perfect way to treat yourself during a slow weekend. You get salty pastrami, creamy eggs, and a little kick from jalapeños. This recipe turns a simple bagel into a gourmet brunch experience right in your kitchen.
Why You’ll Love This Recipe
This sandwich is a total winner for busy families who want a hearty start. It combines the classic deli feel with home-cooked comfort. The sautéed onions and jalapeños add a sweet and spicy layer you will crave.
It is much cheaper than hitting the local coffee shop. Plus, you can customize the heat to fit your family’s taste. This Pastrami Egg and Cheese Bagel is satisfying enough to keep you full until dinner time.
Simple Method
Making this sandwich is incredibly straightforward and quick. You only need two skillets and about twenty-five minutes. Even if you are a beginner, the steps are very easy to follow. I will show you how to fold the eggs perfectly every time.
Ingredients You’ll Need
These ingredients are likely already in your fridge or easy to find at the local deli.
- 1 everything bagel, split
- 3 ounces thinly sliced pastrami
- 2 large eggs
- 1 slice sharp cheddar cheese
- 1/4 medium yellow onion, thinly sliced
- 1/2 jalapeño, sliced into thin rounds
- 1 tablespoon unsalted butter
- 1 teaspoon vegetable oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
Step-by-Step
- Toast the bagel halves until golden brown and set aside.
- Heat the vegetable oil in a medium skillet over medium heat.
- Add the onions and jalapeños to the skillet and sauté for 5 to 7 minutes until the onions are caramelized and jalapeños are softened.
- Push the vegetables to the side of the skillet and add the pastrami slices, searing for 1 minute per side until the edges are crispy.
- In a small bowl, whisk the eggs with salt and pepper.
- Melt the butter in a separate non-stick skillet over medium-low heat and pour in the whisked eggs.
- Cook the eggs undisturbed for 2 minutes until the base is set, then fold the edges inward to form a square shape that fits the bagel.
- Place the cheese slice over the eggs, cover the skillet with a lid, and turn off the heat to allow the cheese to melt for 1 minute.
- Place the egg and cheese on the bottom bagel half, then layer the warm pastrami followed by the sautéed onions and jalapeños.
- Top with the remaining bagel half and serve immediately.
Best Ways to Enjoy It
Serve this sandwich warm with a fresh cup of coffee. It pairs beautifully with a side of crispy hash browns. For a lighter touch, add a bowl of seasonal fruit. Set the table and enjoy a leisurely morning with your family.
Keep It Fresh
This sandwich is definitely best when eaten fresh and hot. If you have leftovers, wrap them tightly in aluminum foil. Store the wrapped sandwich in the fridge for up to one day. Reheat it in a 350°F oven for about ten minutes to keep the bagel crisp.
Recipe Tips
- Don’t skip searing the pastrami for those crispy, salty edges.
- Use a lid when melting the cheese to get it perfectly gooey.
- Remove the jalapeño seeds if you prefer a milder sandwich.
- Caramelize the onions slowly to bring out their natural sweetness.
- For a winter treat, use a heavy cast iron skillet for the pastrami.
- Whisk your eggs well for a fluffier texture in the center.
- Toast your bagel just before assembly so it stays crunchy.
Ways to Switch It Up
- Swap the everything bagel for a plain or sesame version.
- Use pepper jack cheese if you want extra spice.
- Replace the pastrami with thick-cut deli turkey for a lighter meal.
- In the summer, swap the jalapeños for fresh bell peppers.
Quick Answers
Can I make this ahead of time?
You can sauté the onions and jalapeños the night before. Just reheat them in the pan while you sear the pastrami. The eggs are best made right before serving for the best texture.
Is this sandwich very spicy?
The jalapeño adds a nice warmth but it isn’t overwhelming. Sautéing the peppers mellows out the intense heat significantly. You can always leave them out for picky eaters.
How do I know the eggs are done?
The eggs are ready when the edges look dry and set. The center should no longer be runny or liquid. Folding them into a square helps them stay warm and thick.
I hope this savory bagel sandwich makes your winter mornings a little brighter. It is a simple joy that your whole family will love. Happy cooking!
— Lidia
Easy Pastrami, Egg & Cheese Bagel Sandwich
Ingredients
- 1 everything bagel , split
- 3 ounces thinly sliced pastrami
- 2 large egg s
- 1 slice sharp cheddar cheese
- 1/4 medium yellow onion, thinly sliced
- 1/2 jalape ño, sliced into thin rounds
- 1 tablespoon unsalted butter
- 1 teaspoon vegetable oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
Instructions
- Toast the bagel halves until golden brown and set aside.
- Heat the vegetable oil in a medium skillet over medium heat.
- Add the onions and jalapeños to the skillet and sauté for 5 to 7 minutes until the onions are caramelized and jalapeños are softened.
- Push the vegetables to the side of the skillet and add the pastrami slices, searing for 1 minute per side until the edges are crispy.
- In a small bowl, whisk the eggs with salt and pepper.
- Melt the butter in a separate non-stick skillet over medium-low heat and pour in the whisked eggs.
- Cook the eggs undisturbed for 2 minutes until the base is set, then fold the edges inward to form a square shape that fits the bagel.
- Place the cheese slice over the eggs, cover the skillet with a lid, and turn off the heat to allow the cheese to melt for 1 minute.
- Place the egg and cheese on the bottom bagel half, then layer the warm pastrami followed by the sautéed onions and jalapeños.
- Top with the remaining bagel half and serve immediately.
