This avocado and halloumi bagel is your next delicious eggless breakfast sandwich! Lemony smashed avocado topped with pan fried slices of halloumi cheese on a toasted bagel is the perfect high protein vegetarian breakfast. You can even meal prep ahead of time for an easy grab and go meal.Jump to Recipe
Why this recipe works
- Limited ingredients
- Easy to prep ahead
- Ready in under 15 minutes
- It’s hard to find high protein breakfast ideas with no egg
- Gluten free
I use plain flavored gluten free bagels for this recipe, but use whatever bagels you like the most.
Substitute for: bagel thins, english muffins, or sliced bread.
Halloumi is a cheese traditionally made from goat’s or sheep’s milk of the Mediterranean island of Cyprus. It is a white cheese similar in texture to mozzarella, and is salty like feta. The cheese is semi-hard, rubbery and comes in a brine, almost like burrata. It is perfect for grilling or pan frying.
Substitute for: paneer, tofu, or omit.
Lemony smashed avocado makes this halloumi bagel almost like an avocado toast bagel. You can also use sliced avocado. To season the avocado smash, I use lemon to add a some citrus acidity, chili flakes to add some heat, and salt to season.
Substitute for: sliced avocado, hummus, or spreadable cream cheese.
See the recipe card below for a full list of ingredients and measurements.
To make this halloumi and avocado bagel, first make the avocado spread. Mash avocado in a small bowl with lemon juice, red pepper flakes, and salt.
Next slice halloumi thinly and grill over medium heat in a skillet until golden brown on each side.
Slice bagel in half and toast. Schmear each bagel bottom with the smashed avocado mixture and top with the pan fried halloumi.
Top with the top bagel half and enjoy, or wrap up as a meal prep!
This is a simple breakfast sandwich recipe, but you can add to it as you see fit!
- Add cream cheese or pesto.
- Sprinkle with fresh sprouts or arugula.
- Add extra protein in the form of smoked salmon, bacon, breakfast sausage or a fried egg.
- More vegetables like thin sliced red onions, cherry tomatoes, or spinach
Pan frying the halloumi: While you can eat halloumi raw, it is best prepared fried or grilled. This reduces the salty, rubbery texture. Make sure to leave space between the halloumi slices when searing, or the halloumi will cook and not brown.
Make it low carb: To make this halloumi bagel a lower carb meal, swap out the bagel for a bagel thin, or substitute for english muffins.
Storage directions: If prepping ahead of time, wrap up in parchment paper or plastic wrap and store in the refrigerator for up to 3-4 days.
Frequently Asked Questions
What can I use as a substitute for halloumi?
In this breakfast sandwich, the best substitute for halloumi would be paneer or tofu. You could also use a thin slide of fresh mozzarella cheese, or some crumbles of feta cheese.
More tasty vegetarian or vegan breakfast recipes:
- Protein Overnight Oats (6 Ways!)
- Lemon Blueberry Kefir Pancakes
- Sour Green Apple Smoothie
- Savory Mexican Breakfast Quinoa Bowl
- Chilaquiles Verdes
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
Smashed Avocado and Halloumi Bagel￼
- ½ ripe medium avocado
- ½ tablespoon lemon juice
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon salt
- 4 ounces halloumi sliced thinly
- 2 bagels sliced in half
- Remove avocado pit. Scoop avocado flesh from the skin and into a small bowl.
- Add lemon juice, red pepper flakes and salt to the avocado. Smash with a fork until smooth and all ingredients combined and set aside.
- Slice halloumi thinly.
- Heat a skillet on the stove at medium heat and spray with oil or pour 1 teaspoon of olive oil.
- Add sliced halloumi to heated skillet, leaving space in between each slice of halloumi. Cook for 1-2 minutes, until halloumi is browned on the first side. Flip and sear for another 1-2 minutes until the second side is browned.
- Slice bagels in half and toast.
- Schmear each bagel bottom with half of the smashed avocado mixture and top with half of the pan fried halloumi.
- Top with the top bagel half and enjoy, or wrap up as a meal prep!
- Pan frying the halloumi: While you can eat halloumi raw, it is best prepared fried or grilled. This reduces the salty, rubbery texture. Make sure to leave space between the halloumi slices when searing, or the halloumi will cook and not brown.
- Make it low carb: To make this halloumi bagel a lower carb meal, swap out the bagel for a bagel thin, or substitute for english muffins.
- Storage directions: If prepping ahead of time, wrap up in parchment paper or plastic wrap and store in the refrigerator for up to 3-4 days.
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.