Bagel with Sun-Dried Tomatoes & Provolone

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You know the routine. Drop by your favorite local bagel joint, and order up a dense white flour concoction, topped off with a giant schmear of your favorite “veggie” cream cheese. It’s healthy, you say? Well, we’ve got a quick and easy bagel recipe that will amp up your breakfast snack with loads more real, fresh veggies than any cream cheese might contain, replaces a high volume of low-quality cream cheese with a moderate volume of high quality Provolone, and urges you to ditch the white bagel for a whole wheat variety, with a fiber content boosted further by the addition of poppy seeds and sesame seeds.

First, choose your bagels wisely. Is the first ingredient on the package “whole grain”? That’s a great start. And if this bagel is coated with fiber-rich, nutritious seeds, that’s another bonus. Traditional bagels don’t contain a lot of nutrients per calorie, but a well-chosen bagel can give you a nutritional boost!

Selecting your toppings wisely can drastically reduce the amount of fat and calories you consume with your morning bagel, and, we promise, will taste a lot better than the stale toppings available at your local bagel chain. Add a few slices of mellow Provolone cheese to your bagel for protein and gooey cheesy goodness. Then top with sundried tomatoes and basil, two ingredients that complement one another perfectly. The antioxidants and vitamins in each bring the nutrient value of this breakfast to the next level!

Bagel with Sun-Dried Tomatoes & Provolone

Bagel with Sun-Dried Tomatoes & Provolone

Yields: 2 servings | Serving Size: 1/2 bagel | Calories: 269 | Total Fat: 15 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 19 mg | Sodium: 155 mg | Carbohydrates: 22 g | Dietary Fiber: 3 g | Sugars: 1 g | Protein: 12 g | SmartPoints (Freestyle): 9


  • 1 whole wheat/ whole grain bagel of choice, such as plain, sesame, poppy, or everything bagel
  • 1 tablespoon extra virgin olive oil
  • 2 thin slices good provolone cheese
  • 2 tablespoons finely chopped sun-dried tomatoes (any variety that is jarred in olive oil)
  • 3 fresh basil leaves, finely chopped
  • 1/4 teaspoon dried oregano (optional)


  1. Cut the bagel in half. Toast if desired. Drizzle both halves with extra virgin olive oil.
  2. Sprinkle the dried oregano, if using.
  3. Distribute the cheese, sun-dried tomatoes & basil around the bagel.

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3 Comments on "Bagel with Sun-Dried Tomatoes & Provolone"

  1. jessa  August 10, 2016

    Hello: Any good substitute for provolone cheese,
    Any good recipe for home made bagels?
    Thank you very much

    • Gale Compton  August 11, 2016

      Jessa, We don’t have a bagles recipe yet, but good idea! 🙂 Whatever cheese you prefer. I might try feta crumbles. 🙂

  2. jessa  August 12, 2016

    Hi: Hope to see a Skinnyms bagels recipe :-). After so much search and research I finally found Provolone Cheese … my local vegetable store They are Italians but they do not carried it always, so feta crumbles are going to be my second best choice. Sometimes is hard to find some of the ingredients listed in the recipes, here in Oz but thanks to Skinnyms Team I can always manage. Yas are the best !!!
    Thank you thank you


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