Oven-Baked Bagels with Egg, Prosciutto & Cheddar

There’s something about a warm, oven-baked bagel that just makes me happy, especially when it’s stuffed with all the good things. This recipe for oven-baked bagels with egg, prosciutto, and cheddar has quickly become one of my favorite ways to elevate a simple bagel into something that feels a little special. It’s hearty, full of flavor, and honestly, it tastes like a café-style breakfast you’d order on a lazy Sunday morning, only you get to enjoy it right at home.

I love how everything comes together in this recipe – the garlicky butter, the melted cheddar, the salty prosciutto, and of course that baked egg right in the middle. It feels indulgent without being over the top, and it’s surprisingly easy to put together. Once you pop them in the oven, the whole kitchen smells amazing, and by the time they’re ready, everyone’s already hanging around waiting for one.

These bagels are perfect for breakfast or brunch, but I’ve also made them for quick dinners when I want something cozy and satisfying without too much fuss. You can even switch up the meats or cheeses to suit what you have on hand, which makes them extra versatile. However you serve them, they’re guaranteed to be a hit and might just become your new favorite way to enjoy a bagel.

Ingredients

• 4 bagels – I like to use fresh bagels with a nice chew that hold up well to all the toppings.

• 4 eggs – Each bagel gets its own baked egg right in the center for that perfect finish.

• 4 slices of cheddar cheese – The cheddar melts into a gooey layer that pairs so well with the salty meats.

• 4 slices of prosciutto – Thin, crispy prosciutto adds a deliciously savory bite.

• 4 slices of your favorite Italian salami – I love the extra flavor that salami brings to the mix.

• 1 ½ tbsp salted butter – This is the base for the garlic butter that makes everything irresistible.

• 1 garlic clove – Just one clove blended in brings that rich, garlicky flavor.

• ½ tsp dried oregano – A little oregano adds an herby Italian touch.

• ½ tsp chili paprika – This gives the bagels a warm, smoky kick.

• A few sprigs of fresh parsley – I like to chop these up for a pop of color and freshness on top.

• Salt, to taste – Just a pinch brings all the flavors together perfectly.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your oven to 375°F. You can also use a fan oven or an air fryer if preferred.

2. In a blender, combine the garlic, parsley, butter, oregano, chili paprika, and a pinch of salt. Blend until smooth and creamy.

3. Spread the garlic butter evenly over each bagel half. Layer each bagel with a slice of cheddar cheese, followed by a slice of Italian salami, and then a slice of prosciutto.

4. Carefully make a small hole in the center of the prosciutto on each bagel to hold the egg. Crack an egg into each hole, letting the egg white spread slightly. Don’t worry if some of the egg white spills over.

5. Sprinkle each bagel with chili paprika and 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.

6. Once baked, remove the bagels from the oven and let them cool for 2-4 minutes. Garnish with freshly chopped parsley before serving.

Tips & Tricks for Perfect Bagels

• Don’t skip the garlic butter, it’s what gives these bagels that extra layer of flavor that makes them taste homemade and special.

• If you like your eggs a little runny, pull the bagels out closer to 13 minutes, but if you prefer them fully set, leave them in a couple minutes longer.

• Line your baking sheet with parchment paper, it makes cleanup so much easier and helps keep the bagels from sticking.

• I like to use medium-sized bagels so the egg fits snugly in the center without spilling too much over the sides.

• A sprinkle of extra cheddar on top before baking gives you that golden, cheesy crust that’s hard to resist.

• Feel free to swap the meats. Ham, bacon, or even turkey slices work just as well if that’s what you have handy.

Serving

• These bagels are best served warm, right out of the oven when the cheese is melty and the prosciutto is perfectly crisp.

• I love pairing them with a simple side salad or some fresh fruit to make it a complete meal.

• They’re hearty enough for breakfast or brunch, but honestly, I’ve served them for dinner too and nobody complained!

• If you’re making them for a crowd, set out a platter and let everyone grab their favorite, it feels a little like a fun breakfast buffet.

• A hot cup of coffee or tea on the side really rounds everything out and makes it feel like a cozy café meal at home.

Storing & Reheating

• If you have leftovers (which is rare in my house!), let the bagels cool completely before storing.

• Pop them into an airtight container and keep them in the fridge for up to 2 days.

• To reheat, I like to use the oven or air fryer at 350°F for about 5–7 minutes, it crisps the prosciutto back up nicely.

• The microwave works in a pinch, but the bagel can get a little soft, so the oven is definitely worth the extra couple of minutes.

• I wouldn’t recommend freezing these since the egg doesn’t reheat as well, but they’re so quick to make fresh that it’s no big deal.