Avocado Lemon Pepper Garlic Bagel

Why You’ll Love Avocado Lemon Pepper Garlic Bagel Recipe

I keep coming back to this recipe because it feels effortless but never boring. I like how the lemon pepper cuts through the richness of the avocado and cream cheese, while the garlic bagel adds depth and crunch. I also appreciate how flexible it is, whether I’m making a quick breakfast, an easy lunch, or a mid-afternoon snack.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 garlic bagel
2 tablespoons light cream cheese
1/2 ripe avocado, sliced
A few thin slices of red onion
Lemon pepper seasoning, to taste
Optional: extra lemon pepper on the side for dipping

Directions

I start by slicing the garlic bagel in half and toasting it until golden and crisp, usually giving it a double toast so it stays sturdy. While the bagel is hot, I spread the cream cheese evenly over both halves, letting it soften slightly from the warmth.

Next, I layer the thin red onion slices over the cream cheese, followed by the avocado slices arranged evenly on top. I finish by generously sprinkling lemon pepper seasoning over the entire surface. If I’m in the mood for extra punch, I keep a little more lemon pepper on the side and dip each bite.

Servings and Timing

I make one bagel, which serves one person generously. Prep and assembly take me about 10 minutes from start to finish, making this one of my fastest go-to meals.

Variations

I sometimes add a fried egg or smoked salmon when I want extra protein. When I crave heat, I drizzle a bit of hot sauce or chili oil over the avocado. For a dairy-free version, I swap the cream cheese with a plant-based alternative or simply mash the avocado with a pinch of salt and lemon pepper.

Storage/Reheating

I find this bagel is best eaten immediately while the bagel is crisp and the avocado is fresh. If I need to prep ahead, I keep the sliced avocado separate and assemble just before eating to avoid browning and sogginess.

FAQs

Can I use a different type of bagel?

I often use an everything or plain bagel if garlic isn’t available, and both work well.

Is this good without cream cheese?

I’ve made it without cream cheese, and the avocado alone still tastes great, just lighter.

How ripe should the avocado be?

I look for an avocado that gives slightly when pressed, which makes slicing easy and creamy.

Can I mash the avocado instead of slicing it?

I do this often, especially when the avocado is extra ripe, and it spreads beautifully.

What kind of lemon pepper seasoning works best?

I prefer one with visible lemon zest and cracked black pepper for stronger flavor.

Can I make this vegan?

I make it vegan by using dairy-free cream cheese or skipping it altogether.

Does red onion overpower the flavor?

I slice it very thin so it adds bite without overwhelming the other ingredients.

Can I meal prep this recipe?

I don’t recommend full assembly ahead of time, but I do prep ingredients separately.

Is this filling enough for breakfast?

For me, it’s filling on its own, especially paired with coffee or fruit.

Can I add extra garlic flavor?

I sometimes rub a fresh garlic clove on the toasted bagel for even more garlic punch.

Conclusion

I find this avocado lemon pepper garlic bagel to be one of those recipes that proves simple ingredients can deliver big flavor. It’s quick, customizable, and endlessly crave-worthy, making it a staple I rely on whenever I want something easy but truly satisfying.