1. In a small bowl, whisk together the two large eggs with the milk, salt, and black pepper until well combined and slightly frothy. This helps create a light and fluffy scramble.

2. Heat a non-stick skillet over medium-low heat. Pour in the egg mixture. As the edges begin to set, gently push the cooked egg toward the center, allowing the uncooked egg to flow underneath. Continue this process until the eggs are mostly set but still slightly moist. You want them cooked through but not dry.

3. While the eggs are cooking, toast your split whole wheat bagel to your desired crispness. A light golden brown is usually perfect.

4. Once the bagel is toasted, spread one tablespoon of cream cheese evenly on both halves of the bagel. The cream cheese acts as a delicious base and helps hold everything together.

5. Place the two slices of deli turkey breast (or ham) on the bottom half of the bagel. Immediately follow with the slice of cheddar cheese on top of the turkey. The warmth from the toasted bagel will help the cheese begin to soften.

6. Carefully slide the cooked scrambled eggs onto the cheese layer. Top the eggs with a generous handful of fresh spinach leaves.

7. Place the top half of the bagel onto the spinach, gently pressing down to secure the sandwich.

8. Enjoy your warm, high-protein bagel sandwich right away for the best flavor and texture.