Quiche Stuffed Bagels are a warm, clever twist on breakfast. Picture a toasty bagel filled with soft, eggy quiche — rich, cheesy, and easy to hold. This recipe fits busy mornings, family brunches, or a cozy night in when you want something simple but special. If you like filling breakfasts, you might also enjoy this crustless spinach and cottage cheese quiche for another gentle, homey option.
Why Make This Recipe
- Quick & Easy: Ready in about 30–40 minutes from start to finish.
- Family Favorite: Kids love the hand-held shape and melty cheese.
- Budget-Friendly: Uses common pantry eggs, cheese, and day-old bagels.
- Make-Ahead Friendly: You can bake ahead and reheat for busy mornings.
This recipe stands out because it turns plain bagels into a warm, savory pocket of breakfast comfort. The smell of baking eggs and melted cheese gives a cozy, nostalgic feel — like a homemade diner in your kitchen. It’s satisfying, simple, and paints smiles at the table. If you want another stuffed idea, try these hearty buffalo chicken stuffed peppers for dinner.
Ingredients
For 6 servings:
- For the bagel base:
- 6 plain or everything bagels, split (day-old bagels work well)
- 1–2 teaspoons butter or oil for the muffin tin
- For the egg filling:
- 6 large eggs
- 1/2 cup milk (whole or 2% — or a non-dairy milk like oat)
- 1 cup shredded cheddar cheese (or mixed cheese)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For mix-ins (choose 1–2):
- 1/2 cup cooked bacon or ham, chopped (optional)
- 1/2 cup sautéed spinach or kale, squeezed dry
- 1/2 cup sautéed mushrooms or diced bell pepper
- 1/4 cup chopped green onions or chives
Helpful notes:
- Use unsalted butter if you want tighter salt control.
- If using frozen spinach, thaw and squeeze out excess water.
How to Make Quiche Stuffed Bagels
- Preheat the oven to 375°F (190°C). Lightly butter or oil a 6-cup muffin tin. (Preheating gives even baking and a golden top.)
- Hollow each bagel half by cutting a 1-inch ring of bread from the center, leaving a sturdy shell. Save the centers for breadcrumbs or toast. (Hollowing makes room for the filling and keeps the bagel from overflowing.)
- In a medium bowl, whisk the eggs, milk, salt, and pepper until smooth. Stir in the shredded cheese and your chosen mix-ins. (Whisking well makes a light, even custard.)
- Press each bagel half gently into a muffin cup. Fill each bagel cup about 3/4 full with the egg mixture. (Don’t overfill — eggs puff while baking.)
- Bake for 18–22 minutes, until the egg is set and the top is golden. A toothpick should come out mostly clean. (If you like a browned top, broil 1–2 minutes at the end — watch closely.)
- Let the stuffed bagels cool in the tin for 5 minutes, then remove and serve warm. You’ll smell melted cheese and warm bread — a very homey scent. (Cooling slightly helps them hold shape.)
How to Serve Quiche Stuffed Bagels
- Serve warm on a platter with a simple green salad and a drizzle of hot sauce for adults.
- Top with fresh herbs like parsley or chives and a sprinkle of extra cheese for color and flavor.
- Pack one in a lunchbox with cherry tomatoes and fruit for an easy midday meal.
How to Store Quiche Stuffed Bagels
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
- Freezer: Wrap each stuffed bagel in plastic wrap and place in a freezer bag for up to 2 months.
- Reheat: From fridge — microwave 45–60 seconds or warm in a 350°F (175°C) oven for 8–10 minutes. From frozen — thaw in fridge overnight, then reheat as above or bake at 350°F for 12–15 minutes.
Tips to Make Quiche Stuffed Bagels
- Drain any watery veggies well to avoid soggy fillings.
- Don’t overfill the bagels — leave room for the eggs to rise.
- Use a non-stick spray or butter in the muffin tin to make removal easy.
- For extra flavor, add a pinch of smoked paprika or a teaspoon of Dijon mustard to the egg mix.
Variation
- Vegetarian: Skip the meat and add more veggies like roasted red pepper and sautéed spinach.
- Gluten-free: Use gluten-free bagels or hollowed, toasted gluten-free rolls as the base.
FAQs
Can I use whole bagels instead of halved ones?
Yes. You can hollow both sides of a whole bagel and fill only one half, or split it and use the top as a lid. Halved bagels bake more evenly and are easier to eat.
Can I make these ahead for a busy week?
Absolutely. Bake, cool, and refrigerate up to 3 days. Reheat in the oven or microwave. For longer storage, freeze and reheat as described above.
What if my egg mix is runny after baking?
If the center is still runny, return to the oven for 3–5 more minutes and check again. Oven times vary, and thicker fillings need a little more time to set.
Conclusion
These Quiche Stuffed Bagels bring warmth, simple flavors, and handy portions to your table. They feel like a homemade treat without a lot of fuss — soft egg, melty cheese, and a toasty bagel shell. If you enjoyed this idea, check a similar recipe for breakfast quiche stuffed bagels to spark more ideas. Please leave a comment and a star rating to tell us how yours turned out. Share this on Pinterest or Facebook so friends can try it too. What twist did you try? Let us know below!
Print
Quiche Stuffed Bagels
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A warm twist on breakfast, these Quiche Stuffed Bagels are filled with a cheesy egg custard, perfect for busy mornings or brunch.
Ingredients
- 6 plain or everything bagels, split
- 1–2 teaspoons butter or oil for the muffin tin
- 6 large eggs
- 1/2 cup milk (whole or 2% or non-dairy)
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked bacon or ham, chopped (optional)
- 1/2 cup sautéed spinach or kale, squeezed dry
- 1/2 cup sautéed mushrooms or diced bell pepper
- 1/4 cup chopped green onions or chives
Instructions
- Preheat the oven to 375°F (190°C) and lightly butter or oil a 6-cup muffin tin.
- Hollow each bagel half by cutting a 1-inch ring from the center.
- In a medium bowl, whisk the eggs, milk, salt, and pepper until smooth. Stir in cheese and mix-ins.
- Press each bagel half into a muffin cup and fill about 3/4 full with the egg mixture.
- Bake for 18–22 minutes until the egg is set and golden. Optionally broil for 1-2 minutes for a browned top.
- Let the stuffed bagels cool in the tin for 5 minutes, then remove and serve warm.
Notes
Use unsalted butter for better salt control. Drain veggies well to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 240mg