High-Protein Breakfast Bagels by Welleasy

Ingredients

• 2 cups self-raising flour
• 1 1/2 cups thick Greek yogurt
• 1 pinch salt
• 1 egg, beaten for egg wash
• 1 tbsp sesame seeds
• 8 large eggs
• 1/3 cup cherry tomatoes, chopped
• 1 tsp dried mixed herbs
• 1/4 cup sundried tomatoes, chopped
• 1/4 cup grated Parmesan
• 1/4 cup grated cheddar cheese
• Rocket, for serving
• Sauerkraut, for serving
• Harissa dressing, for serving
• Avocado oil mayo, optional, for serving

Instructions

1. Preheat the oven to 170°C fan and line a baking tray and a small tray or square tin for the frittata.
2. Mix the flour, Greek yogurt, and salt with your hands for 1–2 minutes until a smooth dough forms.
3. Divide the dough into 4 equal pieces, shape each into a bagel, brush with beaten egg, and sprinkle with sesame seeds.
4. Bake the bagels for 15–20 minutes, until puffed and golden brown.
5. Whisk the eggs in a bowl, then stir in the cherry tomatoes, mixed herbs, sundried tomatoes, Parmesan, and cheddar.
6. Pour the egg mixture into the lined tray and bake for 12–15 minutes, until just set in the center.
7. Cool the bagels and frittata for 5–10 minutes, then slice the frittata into portions and assemble with rocket, sauerkraut, and harissa dressing.
8. Wrap assembled bagels in baking paper and refrigerate, or reheat briefly until warmed through before serving.