Einstein Bros. Bagel Father’s Day deals

Einstein Bros Bagels Texas Brisket Egg Sandwich

Einstein Bros. Bagels is fueling Father’s Day this year with $2 off any breakfast sandwich for loyalty members and 20% off all digital gift cards. From June 17 to June 20, allow one of the Einstein Bros. fan-favorite sandwiches serve as the highlight of Dad’s Father’s Day weekend, including:

  • Texas Brisket Egg Sandwich – cage-free eggs, juicy, smoked beef brisket, melty cheddar cheese with smoky chipotle aioli on a new, fresh-baked Jalapeño Bacon Gourmet Bagel
  • The Farmhouse Sandwich – cage-free eggs, thick-cut crispy bacon, savory smoked ham and cheddar cheese, topped with a back-to-the-farm finish with country pepper shmear, all on a fresh-baked Cheesy Hash Brown Gourmet Bagel
  • Chorizo Avocado Sunrise – perfectly seasoned chorizo sausage, buttery smashed avocado, sharp cheddar cheese, cage-free eggs and our jalapeño salsa shmear, all served on a fresh-baked Green Chile Gourmet Bagel
  • The All-Nighter Sandwich – thick-cut bacon, melty American cheese, fluffy fresh-cracked cage-free eggs and a jalapeño garlic aioli on a fresh-baked Cheesy Hash Brown Gourmet Bagel 

“Dad’s don’t need much to have an incredible day, but kicking off with a flavorful, hearty breakfast sandwich on a fresh-baked bagel starts things off on a delicious note,” said Alex Rodriguez, director of marketing for Einstein Bros. Bagels. “Our breakfast sandwiches are easy to enjoy no matter how Dad chooses to spend the rest of his day, whether it’s by the grill, on the couch or lounging at the pool. Let the professionals ensure you give the tastiest breakfast to fuel a full day of fun.” 

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Hi, I'm Stuart, nice to meet you!  I'm the founder, writer and wrangler at Gastronomic SLC; I'm also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I've worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows. I'm a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I'm largely fueled by a critical obsession with rice, alliteration and the use of big words I don't understand.   I've also got a secret obsession with fast food too - and that's where Menu And Price comes in...