This post is sponsored by ALDI. All thoughts and opinions are my own. We are this close to the long Memorial Day weekend!! I can practically taste it! We are staying in town but plan to spend lots of our time at the pool. Probably do some double days - go in the late morning (if it’s warm enough) and play for a bit. Either pack lunch or come home for it, let J take a little nap, then head back over in the afternoon. I’m thinking we’ll have a movie night with the kiddos, too. They’ll be exhausted after all the sunshine and swimming, and it’s always nice to cuddle up on the sofa with them. But let’s talk food. Today, I’m not bringing you a burger for the weekend (but see my cheddar chicken burgers or Greek turkey burgers or spicy pork burgers with mango salsa if you need some grilling inspiration), I’m bringing you ALL the healthy bagel toppings!
Bagels were a favorite of mine growing up, and I was not picky. Just give me a bagel and something delicious on top. Cream cheese, sure (and especially my homemade veggie cream cheese), but I like to get a little more adventurous. Cause you know me and toppings. 😉 So today, I’m bringing you 4 different versions of healthy bagel toppings. These fun bites were inspired by my recent trip to ALDI where I loaded up on all kinds of delicious eats. I already made you my brown rice with spinach and Parmesan, made with a quick cook brown rice. It’s been saving me at dinnertime ever since - love how fast I can make it! And while I was there, I picked up some L’Oven Fresh 100% Whole Wheat Mini Bagels. You know I’m going with all whole grains. I also love that these are free of high fructose corn syrup and that ALDI does such a great job of calling out healthier options. You should check them out too! Find an ALDI near you and get your shopping on!
I have a confession though. I made these healthy bagel toppings — all 4 of them — in the middle of the day to take pictures when there’s good light. But then I had all of these delicious breakfast bagels spread out in front of me in the kitchen… So I had to sample them. ALL of them. I called it lunch that day but, wow, it was a serious feast of breakfast bagels! I think I may have to do it again soon.
Now, I’ve got some quick notes, tips and substitutions coming up on healthy bagel toppings. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on healthy bagel toppings:
Servings: I wrote the recipes below for 2 bagels each (2 servings), but you can adjust to make just one bagel or to make lots. Cheese: Feel free to sub your favorite cheese for the cheesy eggs. We’re partial to mozzarella in our eggs, but cheddar or Monterey Jack would be great too. Protein: You can also use bacon instead of the chicken breakfast sausages if you prefer. Fruit: Feel free to substitute your favorite berries — or use whatever is in season — for the cream cheese and berries breakfast bagels. Fried egg: I used one fried egg per person in the spinach and mushroom breakfast bagels, but you could certainly use two eggs per person and top each bagel half with a fried egg. Spicy: I absolutely top the savory egg bagels with hot sauce and highly recommend you do the same! Peanut butter: You can of course substitute almond butter or cashew butter if you don’t do peanut butter or have an allergy. Or try Nutella for a fun chocolate twist!
As you can see, there are lots of ways to use what you have on hand. And of course, feel free to improvise and come up with your own favorite combinations! The sky is the limit. This one here might be one of my very favorites. It’s definitely what I gravitate toward when I don’t know what else to make. You can’t beat some peanut butter and banana goodness, and the chia seeds and drizzle of honey just take it over the top.
If you’ve got other ideas to share, please leave a comment below. We can all use some more inspiration! I hope your weekend includes lazy mornings, sunny afternoons, plenty of delicious food, and lots of love and laughter. Enjoy! XO, Kathryn P.S. I won’t be posting on Monday due to the holiday, but I’ll be back on Tuesday with a delicious salad bowl that you MUST see! Sign up for my free e-newsletter here — and get my free e-cookbook with 10 healthy dinners — so you never miss a recipe! For the spinach and mushroom bagels: For the cream cheese and berries bagels: For the peanut butter and banana bagels: Servings: I wrote these recipes for 2 bagels for each flavor (so each one is 2 servings), but you can adjust to make just one or to make lots. Cheese: Feel free to sub your favorite cheese for the cheesy eggs. We’re partial to mozzarella in our eggs but cheddar or Monterey Jack would be great too. Protein: You can also use bacon or sausage patties instead of the chicken breakfast sausages if you prefer. Fruit: And feel free to substitute your favorite berries — or use whatever is in season — for the cream cheese and berries breakfast bagels. Fried egg: I used one fried egg per person in the spinach and mushroom breakfast bagels, but you could certainly use two and top each bagel half with a fried egg. Spicy: I top the savory egg bagels with hot sauce and highly recommend you do the same. 👌 Peanut butter: You can substitute almond butter or cashew butter if you don’t do peanut butter or have an allergy. Or try it with Nutella!
