Brunch Bagel with Egg, Prosciutto, and Garlic Butter Recipe

If you’re looking for a delicious and impressive breakfast or brunch idea, this Brunch Bagel with Egg, Prosciutto, and Garlic Butter Recipe is exactly what you need. It’s a perfectly balanced stack of flavors and textures that feels both indulgent and gourmet but is surprisingly simple to make. Whether it’s a lazy weekend morning or a special occasion brunch with friends, you’ll find this bagel sandwich hits the spot every time.

Jump to:

• In the Kitchen
• Ingredients at a Glance
• How to Make Brunch Bagel with Egg, Prosciutto, and Garlic Butter Recipe
• Things to Remember
• Ways to Serve It
• Make-Ahead & Keeping Fresh
• Frequently Asked Questions
• Final Thoughts
• Full Printable Recipe

Ingredients at a Glance

For the best Brunch Bagel with Egg, Prosciutto, and Garlic Butter Recipe, quality is key — especially when it comes to the bagels and cured meats. I always pick fresh, dense bagels and thinly sliced, flavorful prosciutto and salami for maximum taste and texture contrast.

• Bagels: Choose fresh, chewy bagels with a slightly crisp crust for the perfect base.
• Eggs: Use large, fresh eggs for a nicely runny yolk that firms up just enough when baked.
• Cheddar Cheese: Sharp or mild, pick good quality cheddar that melts smoothly.
• Prosciutto: Look for thin, translucent slices with a delicate saltiness and rich aroma.
• Italian Salami: Adds a spicy, savory undertone that pairs wonderfully with the prosciutto.
• Butter: Salted butter brings richness; blending it with garlic and herbs amps up the flavor.
• Garlic & Herbs: Fresh parsley and a clove of garlic make the garlic butter bright and fragrant.
• Spices: Dried oregano and chili paprika add warmth and a subtle kick.

How to Make Brunch Bagel with Egg, Prosciutto, and Garlic Butter Recipe

Step 1 — Prepare the Garlic Butter

Start by blending the softened salted butter with garlic, fresh parsley, dried oregano, chili paprika, and a pinch of salt until it’s smooth and creamy. I like to use a small blender or food processor for this — it comes together quickly and the herbs really infuse the butter beautifully. This garlic butter is where much of the flavor magic begins.

Step 2 — Spread, Layer, and Hollow Out

Split your bagels in half and spread the garlic butter generously over each cut side. Next, layer each one with a slice of cheddar cheese, followed by a slice of Italian salami, and finally, a slice of prosciutto. Be gentle when working with the prosciutto—it’s thin and delicate. Carefully make a small hole or well in the center of the prosciutto layer on each bagel half; this will hold the egg perfectly in place during baking.

Step 3 — Crack the Eggs and Season

Gently crack an egg into the hole you created on each bagel. Don’t worry if some whites spill out—it will cook into a lovely edge around the toppings. Sprinkle a little chili paprika and salt on top of the eggs to build a subtle heat and enhance all those savory flavors. This step feels a bit like art, and I find it so satisfying to see those eggs nestled right in the middle.

Step 4 — Bake to Golden Perfection

Place the bagels on a baking sheet and bake at 375°F (190°C) for about 13-16 minutes. I keep a close eye as the eggs set to your liking; you want the whites firm but the yolks still slightly runny, though fully cooked is fine too. You’ll notice the prosciutto crisps up and becomes beautifully golden, adding a wonderful crisp texture against the soft eggs and melty cheese. Let the bagels cool for a few minutes after baking—it helps everything settle.

Ways to Serve It

Finishing Touches

Sprinkle freshly chopped parsley over the bagels just before serving to add a bright pop of color and fresh herbal note. A little cracked black pepper or a tiny drizzle of good-quality olive oil can elevate it even further, making each bite feel extra special.

Plays Well With

This recipe pairs beautifully with a crisp, refreshing salad like arugula dressed with lemon juice or a side of roasted cherry tomatoes. For a real brunch spread, roasted potatoes or a fresh fruit platter add welcome balance to the richness of the bagel.

Simple Plating Upgrades

Serve the bagel halves on a wooden board or slate plate for rustic charm. Add a few sprigs of fresh parsley or thin lemon slices around for a colorful, inviting presentation that looks like you spent hours in the kitchen, even when you didn’t!

Make-Ahead & Keeping Fresh

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 2 days. The eggs and garlic butter hold up well, but the bagel might soften slightly. Reheating properly helps regain some of that fresh-baked texture.

Freezing Tips

This recipe is best enjoyed fresh, but you can freeze the unbaked layered bagels wrapped tightly in plastic wrap and a freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator before baking to keep the best texture.

Reheating Brunch Bagel with Egg, Prosciutto, and Garlic Butter Recipe Without Drying Out

To reheat without drying out, I recommend preheating your oven to 325°F (160°C), placing the bagel on a baking sheet, and warming for 8–10 minutes. If you’re in a hurry, microwave on medium power in short bursts with a damp paper towel over the bagel to keep moisture. An air fryer can also crisp the edges again—10 minutes at 320°F is a great way!

Final Thoughts

This Brunch Bagel with Egg, Prosciutto, and Garlic Butter Recipe has become one of my favorite ways to elevate a simple bagel into a memorable meal. The layers of savory meats, creamy cheese, fragrant herbs, and baked egg deliver buildable flavor that’s hard to beat. I hope you enjoy making it as much as I do — perfect for sharing, savoring, and starting your day just right.

Print

Full Printable Recipe