Breakfast sandwiches are my true love language. I’ve made dozens of them over the years and I still enjoy coming up with new variations on a good breakfast sandwich. This Fried Feta breakfast sandwich hits all the high notes and is also SO fast to make.

There are only three layers to this sandwich: Baby spinach for some greens, a nice scrambled egg, and a crispy feta layer. The crispy feta layer is obviously the star of the show, but it wouldn’t be a great sandwich without the other layers as well.

Let’s dive in and make it happen!

How to make fried feta

Feta is an interesting cheese because it doesn’t really melt. Instead you can get a deliciously crispy crust on it by lightly frying it in olive oil (or any fat).

To make this easy, I recommend buying a block of feta instead of the crumbled feta and then slicing the feta into about 1/4-inch slices.

Cooking feta on a griddle.

With some cheeses this would be a total disaster but feta actually keeps its shape perfectly and shouldn’t stick if you use some fat (or a nonstick skillet).

After a few minutes, you can flip the feta and get a sear on the second side as well. I went ahead and started cooking my egg next to the feta to save time.

How to cook a perfect breakfast sandwich egg

Speaking of eggs, you’ll need a good scrambled egg for this sandwich! You could do an over-easy egg, but I prefer a scrambled egg.

Cooking egg.

Scramble your egg well and pour it on your griddle or skillet with some oil first. Then egg should bubble up and start to cook immediately. After a minute, you should be able to start shaping the egg by folding up the edges.

When you get it in the shape you want (square or rough circle), you can flip it and cook it for about 30 seconds on the second side. Personally I like my eggs to be just slightly soft in the middle for a sandwich like this.

Egg and feta cooking.

Want a meaty breakfast sandwich? Try my smashed sandwich sandwich!

Bagel or English muffin?

When it comes to the bread for this feta sandwich sandwich, I don’t have a strong preference between bagel or English muffin. Personally, I liked a bagel for my version as it is a bit more substantial, but either will work fine!

Whether you use a bagel or muffin, be sure to toast them so they hold up better to the sandwich ingredients.

Torta fan? Try these chorizo breakfast tortas!

Stacking up the sandwich.

Tips for making a great feta breakfast sandwich

Here are a few tips for making a great sandwich!

  • Toast your bread, but it’s best if you just toast one side of the bread (the inner side) so the bread is still soft but can hold up to the sandwich filling.
  • Sandwiches need fat. A dry sandwich is terrible. I like to add a smear of mayo to my breakfast sandwiches, which may sound weird, but once you try it you won’t go back. (It doesn’t taste like mayo, it just gives it some moisture.)
  • Wrap up the feta breakfast sandwich. Any breakfast sandwich will be better if you let it chill for a few minutes. Wrap it up and let it sit before eating it.
Building the feta breakfast sandwich.


Obviously there are a million substitutions for a sandwich like this. Here are a few ideas!

  • Instead of feta, try halloumi cheese which also crisps up as it fries. (Check out my grilled halloumi skewers for an idea).
  • Spice it up! Add some sliced jalapeno or a smear of hot sauce to the sandwich.
  • Amp up the Greek flavors with some chopped olives!

Making this sandwich in advance

This sandwich is actually best if you make it a few minutes in advance, wrap it tightly in parchment paper, and slice it before serving. That will let all the flavors mingle well.

That said, I wouldn’t make this sandwich TOO far in advance. If it sits for more than 30 minutes or so the sandwich will get cold and sad.

Feta breakfast sandwich.

Fried Feta Breakfast Sandwich

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Author: Nick Evans
Servings: 1 sandwich
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
A delicious and easy twist on a standard egg breakfast sandwich with a crispy fried feta layer! Serve it on a bagel and breakfast is done!



  • 1 bagel, toasted
  • 1 tablespoon mayonnaise
  • 2 ounces feta cheese, fried
  • 1 tablespoon olive oil
  • 1 large egg, scrambled
  • ½ cup baby spinach
  • Salt and pepper, to taste


  • On a griddle or in a large skillet, add olive oil over medium heat. Slice your feta cheese 1/4-inch thick and place slices in the oil. Let them sit for 3-4 minutes and they will develop a crispy crust. Flip and grill on the other side.
  • Meanwhile, toast your bagel and smear with a little mayo.
  • Crack your egg and scramble well. Add fresh olive oil to the griddle or skillet (about 1 teaspoon). Pour in your egg and let it setup for 1 minute. Use a good spatula to shape the egg into a square or round shape. Flip and cook for another 30-60 seconds.
  • Build your breakfast sandwich by adding the crispy feta slices to the bagel, top with egg, and baby spinach. Season with a pinch of salt and pepper. Add the top half of the bagel and wrap tightly in parchment paper or foil. Cut in half for easier eating.


Serving: 1sandwich | Calories: 704kcal | Carbohydrates: 61g | Protein: 30g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 222mg | Sodium: 1278mg | Potassium: 262mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1686IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg
Course: Breakfast
Cuisine: American

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